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


  • 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.
  • Add all the mushrooms and saute for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish if you desire.
  • Add onions, garlic, thyme, sage, Marsala wine, and saute 4 more minutes.
  • Next, add the chicken stock and bring to a simmer. Then stir in the chicken and simmer 10 minutes uncovered.
  • Remove the thyme stems from the pot and discard. Whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.
  • You can pan fry the reserved mushrooms in a little olive oil to use for garnish.
  • Garnish with extra mushrooms, sour cream, Monterey jack cheese, and parsley.

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