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 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.
