If you’re craving something warm, rich, and incredibly satisfying without the carb overload, you are going to adore this Low Carb Chicken Mushroom Soup for Cozy Nights In Recipe. It’s a luscious, creamy soup packed with tender chicken and an earthy mushroom medley, all enhanced by fragrant herbs and a blend of cheeses that melt into pure comfort. This soup feels like a big, cozy hug in a bowl—perfect for winding down after a busy day or nesting in when the weather turns chilly.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create the perfect balance of flavors and textures. Simple yet essential, these ingredients bring brightness, earthiness, and creaminess that combine into a dreamy low-carb soup you’ll want to make again and again.
- Chicken breasts (2.5 lb, diced into 1-inch cubes): Tender, lean protein that forms the hearty base of the soup.
- Baby button mushrooms (1 lb): Mild and delicate, these add a subtle earthiness and lovely texture.
- Baby Bella mushrooms (1 lb): Rich and meaty flavor that deepens the soup’s mushroom profile.
- Yellow onion (1 large): Provides sweetness and a savory backbone to the broth.
- Garlic (8 cloves, minced): Infuses aromatic warmth and depth with every bite.
- Olive oil (2 tbsp): For sautéing ingredients and adding a fruity richness.
- Dried thyme (2 tsp): Herbaceous notes that complement chicken and mushrooms beautifully.
- Ground marjoram (2 tsp): Adds a subtle, sweet herbal flavor that enhances the soup’s complexity.
- Grape juice (5 tbsp): A surprising twist that lends a touch of subtle sweetness and acidity; you can also swap in dry white wine if preferred.
- Chicken broth (5 cups): The flavorful liquid base that brings everything together.
- Cream cheese (6 oz): Makes the soup luxuriously creamy and smooth.
- Parmesan cheese (0.5 cup, grated): Adds a sharp, nutty flavor that boosts the umami sensation.
- Cheddar cheese (0.33 cup, shredded): Offers a mild tang and extra richness.
- Pan-fried leftover mushrooms: To garnish and add a crispy, savory topping.
- Shredded cheddar cheese (extra for topping): Gives a melty, cheesy finish when served.
- Chopped fresh parsley: Brightens the soup with color and fresh herbal notes.
How to Make Low Carb Chicken Mushroom Soup for Cozy Nights In Recipe
Step 1: Brown the Chicken
Start by warming the olive oil in a Dutch oven over medium-high heat until it shimmers. Add the diced chicken cubes and cook them for about 10 minutes, turning occasionally until they’re beautifully golden brown and cooked through. Once done, remove the chicken and set it aside. This searing locks in the juicy flavors and creates a solid foundation for your soup.
Step 2: Sauté the Mushrooms
In the same pot, add both varieties of mushrooms: baby button and baby Bella. Sauté them for around 6 minutes, stirring occasionally, until they release their natural juices and become slightly tender. Reserve a few mushrooms for garnishing the final dish, so you get a delightful crispy contrast later.
Step 3: Add Aromatics and Herbs
Next, toss in the diced yellow onion, minced garlic, dried thyme, ground marjoram, and the grape juice. Cook and stir for about 5 minutes until the onions turn translucent and fragrant, filling your kitchen with a mouthwatering aroma. The grape juice helps to lift the flavors and adds just a touch of sweetness and acid balance.
Step 4: Pour in the Broth and Simmer
Pour the chicken broth into the pot and bring the mixture to a gentle simmer. This is where all the flavors start melding together beautifully, creating a rich and satisfying broth that’s the heart of the soup.
Step 5: Return the Chicken and Simmer
Add the browned chicken back into the pot. Give everything a good stir, then let it simmer uncovered for about 10 minutes. This simmering step lets the soup deepen in flavor while the chicken stays tender and juicy.
Step 6: Stir in the Cheeses and Cream
Now for the indulgent part. Add the cream cheese in blocks, along with the grated Parmesan and shredded cheddar. Whisk continuously as you heat them through until the cheeses melt completely, making the soup irresistibly creamy and velvety.
Step 7: Finish with Crispy Mushrooms and Garnishes
Quickly pan-fry the reserved mushrooms until they turn golden and crispy. When serving, ladle the soup into bowls and top with those crispy mushrooms, a sprinkle of shredded cheddar, and fresh chopped parsley. These touches add texture, flavor, and a pop of freshness.
How to Serve Low Carb Chicken Mushroom Soup for Cozy Nights In Recipe
Garnishes
Garnishing is more than decoration—it’s a chance to add layers of flavor and texture. Crispy pan-fried mushrooms bring a delightful crunch, while a sprinkle of shredded cheddar adds extra cheesy goodness. Fresh parsley not only brightens the look but adds a fresh, herbal note that balances the rich creaminess.
Side Dishes
For a meal that truly feels comforting, pair this soup with a simple side salad dressed in lemon vinaigrette for brightness or roasted low-carb vegetables like asparagus or Brussels sprouts. A warm, crusty low-carb bread or cloud bread is perfect for dipping and soaking up the luscious broth.
Creative Ways to Present
For a cozy night in with a bit of flair, serve this soup in individual mini Dutch ovens or rustic bread bowls if you’re cutting carbs just a little. Layer in extra cheese and herbs on top and consider a drizzle of truffle oil or a handful of toasted nuts to bring unique texture and aroma for an elevated comfort experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve its creamy texture and robust flavors. Just give it a good stir before reheating to redistribute the cheesy goodness.
Freezing
If you want to stock up for later, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2 months. Note that cream cheese can sometimes change texture after freezing, so it’s best to reheat gently and stir well.
Reheating
Reheat your soup slowly on the stovetop over low heat to keep the creamy texture smooth and prevent the cheese from breaking or clumping. If it thickens too much, add a splash of chicken broth or water to loosen it up. Stir continuously until heated through.
FAQs
Can I substitute other types of mushrooms in this soup?
Absolutely! While baby button and baby Bella mushrooms are the originals, you can swap them with shiitake, Portobello, or cremini mushrooms. Each brings its own unique flavor, so feel free to experiment based on what you enjoy or have on hand.
Is this soup suitable for a dairy-free diet?
Yes! You can easily swap the cream cheese with a dairy-free alternative and replace Parmesan with nutritional yeast. The soup will still be creamy and flavorful with those adjustments, perfect for those avoiding dairy.
How can I make this soup plant-based?
To make a plant-based version, use vegetable broth instead of chicken broth and replace the chicken with tofu cubes or tempeh. Make sure to use dairy-free cheeses or nutritional yeast to keep it creamy and delicious.
Can I prepare this soup in a slow cooker?
While this recipe is best made on the stovetop to get the best texture and flavor from the mushrooms and chicken, you can adapt it for a slow cooker by browning ingredients first, then transferring everything to the slow cooker to simmer for a few hours. Add the cheeses near the end to melt smoothly.
What makes this soup low carb?
The recipe focuses on high-protein chicken and nutrient-dense mushrooms without starchy fillers or heavy thickeners like flour or potatoes. Using cream cheese and cheeses to add creaminess avoids carb-heavy ingredients, making it perfect for low-carb lifestyles.
Final Thoughts
If you’re looking for a comforting, luscious soup that won’t weigh you down but still satisfies every craving, you simply must try this Low Carb Chicken Mushroom Soup for Cozy Nights In Recipe. It’s one of those dishes that warms you from the inside out, making any evening feel special. Gather your ingredients, invite some coziness, and get ready to curl up with a bowl full of pure deliciousness.
Print
Low Carb Chicken Mushroom Soup for Cozy Nights In Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Description
This Low Carb Chicken Mushroom Soup is a creamy, comforting dish perfect for cozy nights in. Featuring diced chicken breasts, a blend of baby button and Bella mushrooms, sautéed onions and garlic, and a fragrant blend of herbs, this soup is enhanced with a splash of grape juice and enriched with cream cheese, Parmesan, and cheddar. Finished with crispy pan-fried mushrooms and fresh parsley, it’s a hearty, flavorful, low-carb meal that warms the soul.
Ingredients
Chicken and Mushrooms
- 2.5 lb Chicken breasts, diced into 1-inch cubes
- 1 lb Baby button mushrooms (substitute: Portobello mushrooms)
- 1 lb Baby Bella mushrooms (substitute: shiitake mushrooms)
- Pan-fried leftover mushrooms for garnish
Vegetables and Aromatics
- 1 large Yellow onion, diced (can substitute with red or sweet onion)
- 8 cloves Garlic, minced
Herbs and Liquids
- 2 tbsp Olive oil (can substitute with avocado oil)
- 2 tsp Dried thyme (can use oregano if needed)
- 2 tsp Ground marjoram (can swap with mixed Italian herbs)
- 5 tbsp Grape juice (can substitute with dry white wine)
- 5 cups Chicken broth (can substitute with vegetable broth for plant-based)
Cheeses
- 6 oz Cream cheese (can use dairy-free cream cheese)
- 0.5 cup Parmesan cheese, grated (can use nutritional yeast)
- 0.33 cup Cheddar cheese, shredded (can experiment with other cheeses)
Garnishes
- Shredded cheddar cheese for topping
- Chopped fresh parsley for garnish
Instructions
- Prepare the Chicken: In a Dutch oven, warm the olive oil over medium-high heat. Once shimmering, add the diced chicken and cook for about 10 minutes, flipping occasionally until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.
- Sauté Mushrooms: In the same pot, add the baby button and Baby Bella mushrooms. Sauté them for about 6 minutes until they release their juices and become slightly tender. Reserve a few mushrooms for garnishing later.
- Sauté Aromatics and Herbs: Add the diced yellow onion, minced garlic, dried thyme, ground marjoram, and grape juice to the pot. Continue to sauté for another 5 minutes until the onions are translucent and fragrant.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer. This allows all the flavors to meld beautifully as it heats through.
- Return Chicken and Simmer: Add the reserved cooked chicken back into the pot. Stir well and let the soup simmer uncovered for about 10 minutes to enhance the flavor combination.
- Add Cheeses: Incorporate the cream cheese blocks, grated Parmesan, and shredded cheddar into the soup. Whisk continuously until the cheeses melt completely, giving the soup a creamy consistency.
- Pan-Fry Reserved Mushrooms: Separately, pan-fry the reserved mushrooms until they are golden and crispy for a delightful textural contrast as a topping.
- Serve and Garnish: Ladle the soup into bowls and top with the crispy mushrooms, additional shredded cheddar, and a sprinkling of freshly chopped parsley for a fresh finish.
Notes
- If grape juice is unavailable, dry white wine is a great substitute to add acidity and depth.
- For a vegetarian or plant-based version, replace chicken broth with vegetable broth and omit chicken or use a plant-based protein.
- Experiment with different mushroom varieties such as shiitake or Portobello to vary flavor and texture.
- Dairy-free cream cheese and nutritional yeast make this recipe adaptable for dairy-free or vegan diets.
- Pan-frying the reserved mushrooms separately adds a delicious crispy garnish that contrasts with the creamy soup base.
- Use a Dutch oven or a heavy-bottomed pot for even heat distribution and better cooking control.
