Low Carb Chicken Mushroom Soup
This low carb chicken mushroom soup is packed with tender chicken, earthy mushrooms, and rich creamy flavors. It's keto, high in protein and gluten-free.
Servings: 6 bowls
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