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.
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 chicken broth
- 1 teaspoon dark balsamic vinegar for rich, sweet-tart depth
- 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, the chicken broth and balsamic vinegar, and additional salt and pepper to taste. Cook 4 minutes to reduce the liquid 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
The 5 tablespoons chicken broth plus 1 teaspoon dark balsamic vinegar give this soup the rich, slightly sweet-tart depth it needs. Pomegranate molasses or unsweetened white grape juice with a squeeze of lemon also work.
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.