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

Scale

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

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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.