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Low-Carb Chicken Mushroom Soup

(Low-Carb) Chicken Mushroom Soup recipe
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Indulge in the comforting warmth of this Low-Carb Chicken Mushroom Soup, a delightful blend of tender chicken and an array of mushrooms simmered to perfection. This creamy soup is not only low in carbohydrates but also rich in flavor, making it an ideal choice for cozy dinners or quick lunches. With its luscious texture and hearty ingredients, this recipe is sure to become a staple in your kitchen, satisfying your cravings while keeping your health goals in mind. Enjoy it on its own or pair it with a fresh salad or low-carb bread for a complete meal experience.

Ingredients

Scale
  • 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, rinsed, dried, and tied into 2–3 bundles
  • 10 sage leaves, rinsed, dried, and finely chopped
  • 5 tablespoons sweet Marsala apple vinegar
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup shredded Monterey Jack cheese

Instructions

  1. In a large pot, heat olive oil over medium-high heat. Sauté seasoned chicken until golden brown, then set aside.
  2. In the same pot, cook all mushroom varieties until softened.
  3. Stir in onions, garlic, herbs, and vinegar; cook until fragrant.
  4. Add chicken stock and return chicken to the pot. Simmer uncovered for about 10 minutes.
  5. Remove herb stems and whisk in cream cheese and cheeses until smooth.
  6. Serve hot, garnished with sautéed mushrooms or fresh herbs.

Nutrition

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