Craving some delicious and comforting soup? This low-carb chicken mushroom soup is heartwarming, high in protein (55 grams per serving), gluten-free and with only 12 grams of net carbs.
I love the soup season because of all the comforting meals I can have cuddled up with a book or just sitting down and daydreaming. This low-carb chicken mushroom soup is hearty and healthy, which makes it perfect for this time of the year.
It’s packed with tender pieces of chicken, earthy mushrooms, and creamy cheesy goodness. It’s as nourishing as it’s delicious.
And you don’t have to worry about messing up your low-carb lifestyle.
Unlike traditional creamy soups (where you know they are going to be thickened with starches or flours), this low-carb version achieves that luscious texture with cream cheese, Parmesan cheese, and cheddar cheese. You know, all those delicious things you love!
It’s also garnished with pan-fried mushrooms, shredded cheddar cheese, and fresh parsley. Who says that delicious and healthy has to look boring?
Ingredients
- ▢2 tbsp olive oil
- ▢2 ½ lb chicken breasts diced into 1-inch cubes
- ▢1 lb baby button mushrooms sliced
- ▢1 lb baby Bella mushrooms sliced
- ▢1 large yellow onion finely chopped
- ▢8 garlic cloves minced
- ▢2 tsp dried thyme
- ▢2 tsp ground Marjoram
- ▢5 tbsp grape juice
- ▢5 cups chicken broth
- ▢6 oz cream cheese
- ▢½ cup Parmesan cheese grated
- ▢⅓ cup cheddar cheese shredded
Garnish
- ▢Leftover mushroom pan-fried
- ▢Cheddar cheese shredded
- ▢Fresh parsley chopped
Instructions
- Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
- Remove the chicken from the pot and set aside.
- Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
- Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
- Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
- Add cream cheese, Parmesan, and cheddar and whisk to mix well.
- Pan-fry the mushroom you set aside, if any, before using it as garnish.
- Garnish with the mushroom, cheddar cheese, and fresh parsley.
Nutrition
Serving: 1 bowl (23 oz) | Calories: 502kcal | Carbohydrates: 15g | Protein: 55g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 8.4g | Trans Fat: 0.2g | Cholesterol: 185mg | Sodium: 1153mg | Potassium: 1283.5mg | Fiber: 2.3g | Sugar: 8g | Calcium: 200mg | Iron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.