Low Carb Chicken Mushroom Soup

WANT TO SAVE THIS RECIPE?

This Low Carb Chicken Mushroom Soup is a creamy and soul-warming bowl of delicious comfort food. With three kinds of cheese, three kinds of mushrooms, and the most tender, flavorful chicken – this Chicken and Mushroom Soup Recipe will be a new family favorite!

Save

I still remember the first time I tasted an amazing chicken mushroom soup. I was working at a local restaurant right after college – one of those places where the food leaves a lasting impression. Their soup was creamy, cozy, and packed with tender chicken and hearty mushrooms. My mouth still waters thinking about it!

For the past decade, I’ve been making it at home and perfecting my recipe. Now I’m finally sharing my ultimate version with you!

This soup strikes the perfect balance between richness and healthiness. It’s incredibly satisfying while being low-carb and gluten-free. No heavy cream needed – we’re using a clever combination of cheeses to create that silky texture that makes this soup so comforting.

What Makes This Chicken Mushroom Soup So Flavorful

This soup gets its incredible depth of flavor from not one but three different types of mushrooms: white button mushrooms, baby portobello mushrooms (aka cremini or baby bella), and shiitake mushrooms (my personal favorite!). This mushroom trio gives the soup a rich, earthy depth that’s truly mouthwatering.

Save

If you’re watching your nutrition, you’ll be happy to know that mushrooms are naturally low in calories – only about 15 calories in one cup of raw mushrooms and just 2.3 grams of carbs. They’re also a good source of soluble fiber and contain high levels of antioxidant compounds that may help prevent certain diseases.

Beyond the mushrooms, this soup is loaded with other flavor boosters: tender chunks of chicken breast, sautéed onions and garlic, fresh thyme, three types of cheese (Parmesan, Monterey Jack, and cream cheese), and a splash of Marsala wine that adds incredible complexity.

Of course, if you wanted to make it even heartier, you could add some cooked wild rice or serve it with hearty wheat grain bread. But I prefer it just as it is – perfectly low-carb and absolutely delicious.

How to Make Chicken and Mushroom Soup

The beauty of this recipe is in its simplicity, despite the complex flavors. Here’s how it comes together:

1. Start by seasoning cut-up chicken with salt and pepper. Sauté in a large Dutch oven over medium-high heat in olive oil, then remove from the pan with a slotted spoon.
2. Add mushrooms to the pot, stir, and sauté for 6 minutes. (Pro tip: Reserve a few tablespoons of sautéed mushrooms for garnish if desired.)

3. Next, add the onions, garlic, thyme, sage, Marsala wine, salt, and pepper. Sauté for 4 more minutes, letting the aromatics release their flavors.
4. Add the chicken stock and bring to a simmer.
5. Return the chicken to the pot and simmer the soup for 10 minutes uncovered.
6. Remove the thyme stems and whisk in cream cheese, Parmesan cheese, and Monterey Jack cheese until smooth.
7. Garnish with reserved mushrooms, a dollop of sour cream, and more Monterey Jack cheese for the ultimate rich and velvety soup experience.

Low-Carb Chicken Mushroom Soup Recipe

Ingredients

Instructions

1. Season chicken pieces with 1 teaspoon salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and sauté until golden brown on all sides but not completely cooked through, about 5 minutes. Remove chicken with a slotted spoon and set aside.
2. To the same pot, add all mushrooms and sauté for 6 minutes until they begin to brown and release their moisture. If desired, reserve a few tablespoons of sautéed mushrooms for garnish.
3. Add chopped onion, minced garlic, thyme bundles, chopped sage, Marsala wine, and additional salt and pepper to taste. Cook for 4 minutes, allowing the wine to slightly reduce and the aromatics to become fragrant.
4. Pour in chicken stock and bring the mixture to a simmer.
5. Return the browned chicken to the pot and simmer uncovered for 10 minutes, or until chicken is completely cooked through.
6. Remove and discard the thyme stem bundles.
7. Reduce heat to low and add cream cheese in small pieces, whisking until melted and incorporated.
8. Whisk in grated Parmesan and shredded Monterey Jack cheese until the soup is smooth and creamy.
9. Taste and adjust seasoning if needed.
10. Serve hot, garnished with reserved sautéed mushrooms, a dollop of sour cream, additional shredded Monterey Jack cheese, or chopped parsley if desired.

Save

This Chicken and Mushroom Soup is so creamy and comforting – it will definitely warm you up from the inside out! The combination of three types of mushrooms gives it incredible depth, while the three cheeses create a silky, luxurious texture without the heaviness of cream. Best of all, it’s naturally low-carb while still being entirely satisfying.

Frequently Asked Questions

Can I use different types of mushrooms?

Absolutely! While the combination of button, portobello, and shiitake mushrooms creates a wonderful depth of flavor, you can use whatever mushrooms are available to you. Oyster mushrooms or porcini would make excellent additions or substitutions. Just maintain the same total quantity (32 ounces total).

Is there a substitute for Marsala wine?

If you don’t have Marsala wine, you can substitute dry sherry or white wine with a teaspoon of honey mixed in. For a non-alcoholic version, use additional chicken stock with a tablespoon of balsamic vinegar to add complexity.

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the cheese from separating.

How can I make this soup dairy-free?

While the cheeses add significant flavor and creaminess, you could substitute dairy-free cream cheese and nutritional yeast for a similar effect. The texture won’t be identical, but you’ll still get a delicious mushroom soup.

Can I freeze this soup?

I don’t recommend freezing this soup as the cheese-based broth may separate upon thawing. If you need to freeze it, do so before adding the cheeses, then add them when reheating.

Low Carb Chicken Mushroom Soup

A creamy, comforting low-carb soup featuring tender chicken, three types of mushrooms, and three cheeses. Rich in flavor without heavy cream, it balances indulgence with health-conscious ingredients for a family favorite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

  

• 2 tablespoons olive oil
• 2 ½ pounds chicken breast cut into 1-inch pieces, seasoned with salt & pepper
• 16 ounces button mushrooms cleaned and sliced
• 8 ounces baby portobello mushrooms cremini, sliced
• 8 ounces shiitake mushrooms stems removed, caps sliced
• 1 large yellow onion chopped
• 6 garlic cloves minced
• 1 package thyme leaves on stem, bundled with kitchen twine
• 10 sage leaves rinsed, dried, finely chopped
• 5 tablespoons sweet Marsala wine
• 5 cups low-sodium chicken stock
• 6 ounces cream cheese softened
• ½ cup freshly grated Parmesan cheese
• ⅓ cup shredded Monterey Jack cheese plus extra for garnish
• 1 teaspoon salt for seasoning chicken
• 1 teaspoon black pepper for seasoning chicken
• Reserved sautéed mushrooms optional, for garnish
• Sour cream optional, for garnish
• Fresh parsley chopped (optional, for garnish)

Instructions

 

• Season chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sauté chicken until golden brown on all sides but not fully cooked, about 5 minutes. Remove with a slotted spoon and set aside.
• Add all mushrooms to the pot and sauté for 6 minutes until browned and moisture is released. Reserve some mushrooms for garnish if desired.
• Add onion, garlic, thyme bundles, chopped sage, Marsala wine, and additional salt and pepper to taste. Cook 4 minutes to reduce wine and release aromas.
• Pour in chicken stock and bring to a simmer.
• Return chicken to pot and simmer uncovered for 10 minutes until cooked through.
• Remove thyme stems. Reduce heat to low and whisk in cream cheese in small pieces until smooth.
• Add Parmesan and Monterey Jack cheese, whisking until soup is creamy and smooth.
• Taste and adjust seasoning if necessary.
• Serve hot, garnished with reserved mushrooms, a dollop of sour cream, extra Monterey Jack cheese, and chopped parsley as desired.

Notes

Substitute Marsala wine with dry sherry, white wine with honey, or additional stock with balsamic vinegar for non-alcoholic version.

Mushrooms can be varied: oyster or porcini work well as alternatives.

Soup improves in flavor after resting overnight. Store refrigerated up to 3 days, reheat gently.

For dairy-free, use dairy-free cream cheese and nutritional yeast (texture and flavor will vary).

Not recommended to freeze after cheese is added; freeze before adding cheese if needed.

Keyword chicken mushroom soup, low carb soup