This Low Carb Chicken Mushroom Soup is a creamy and soul-warming bowl of delicious comfort food.  With three kinds of cheese, three kinds of mushrooms, and the most tender,  flavorful chicken!


  • 2 tablespoons olive oil
  • 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon 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 with kitchen twine
  • 10 sage leaves rinsed, dried and finely chopped
  • 5 tablespoons sweet Marsala wine
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • 1/3 cup shredded Monterey Jack cheese
  • Sauteed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish


  1. Add olive oil to a Dutch oven or large pot over medium high heat. Add the chicken and cook for 10 minutes, then remove the chicken from the pan with a slotted spoon and set aside.
  2. Add all the mushrooms and saute for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish if you desire.
  3. Add onions, garlic, thyme, sage, Marsala wine, and saute 4 more minutes.
  4. Next, add the chicken stock and bring to a simmer. Then stir in the chicken and simmer 10 minutes uncovered.
  5. Remove the thyme stems from the pot and discard. Whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.
  6. You can pan fry the reserved mushrooms in a little olive oil to use for garnish.
  7. Garnish with extra mushrooms, sour cream, Monterey jack cheese, and parsley.

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