LOW CARB CHICKEN MUSHROOM SOUP

 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!

INGREDIENTS

• 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

INSTRUCTIONS

• 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.