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Low-Carb Chicken Mushroom Soup

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Indulge in a warm bowl of Low-Carb Chicken Mushroom Soup, where creamy textures meet rich flavors for the ultimate comfort food experience. This nourishing recipe combines tender chicken and a delightful mix of button, portobello, and shiitake mushrooms, enhanced by aromatic herbs and three types of cheese. Whether you’re preparing it for a cozy family dinner or meal prepping for the week, this soup is sure to satisfy your cravings while keeping your low-carb goals intact. Easy to make and packed with protein and fiber, it’s the perfect dish to warm you up any day of the week.

Ingredients

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  • 2 tablespoons olive oil
  • 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with salt and pepper
  • 16 ounces button mushrooms
  • 8 ounces baby portobello mushrooms
  • 8 ounces shiitake mushrooms
  • 1 large yellow onion chopped
  • 6 garlic cloves minced
  • 1 package thyme leaves left on the stem
  • 10 sage leaves finely chopped
  • 5 tablespoons sweet apple vinegar
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • ⅓ cup shredded Monterey Jack cheese

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Add chicken pieces, seasoning with salt and pepper. Cook for about 10 minutes until lightly browned, then set aside.
  2. In the same pot, sauté all types of mushrooms for about 6 minutes until softened.
  3. Stir in chopped onions, minced garlic, thyme bundles, chopped sage, and sweet apple vinegar. Sauté for another 4 minutes.
  4. Pour in chicken stock and return cooked chicken to the pot. Simmer uncovered for about 10 minutes.
  5. Remove thyme stems; whisk in cream cheese, Parmesan cheese, and Monterey Jack cheese until smooth.
  6. Serve garnished with sautéed mushrooms, sour cream, shredded Monterey Jack cheese, and fresh parsley.

Nutrition

Find it online: https://lowsugarcooking.com/low-carb-chicken-mushroom-soup-recipe/

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