**Low Carb Chicken Mushroom Soup** {2.15.2023}

February 15, 2023 / Comments Off on **Low Carb Chicken Mushroom Soup** {2.15.2023}

Hey guys! How are you today on this day after Valentine’s day? 

I made this low carb Chicken Mushroom soup a few weeks back, and it was delicious! So flavorful! Even Joey commented how delicious it was. 

It is packed with mushrooms, and I ended up only using two types, but I really didn’t mind them. 

I started by seasoning the cut up chicken with salt and pepper.  Saute the chicken in a large Dutch oven over medium-high heat in some olive oil, then remove it from the pan with a slotted spoon.

-Add mushrooms to the pot, stir, and sauté for 6 minutes. (If you want to reserve a few tablespoons of the mushrooms for garnish – remove them from the pot and set aside.)

-Next, add the onions, garlic, thyme, sage, marsala wine (if you don’t have just use chicken broth), salt and pepper and saute for 4 more minutes. 

-Add the chicken stock and bring to a simmer. Add the chicken back to the pot and simmer the soup for 10 minutes uncovered.

-Remove the thyme stems and whisk in the cream cheese, parmesan cheese and Monterey Jack cheese until smooth. 

I like to garnish with the reserved mushrooms, sour cream, and more Monterey jack cheese to give the soup a rich texture. 

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 ½ pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
  • 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 (or can omit or use more chicken stock)
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • ⅓ cup shredded Monterey Jack cheese
  • Sautéed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish

INSTRUCTIONS

  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.

This soup is great for a chilly day to help warm you up. And, it’s delicious! 

See you guys back here on Friday! 

xo

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