Tired of the same old low-carb routine? Craving something truly comforting, packed with flavor, and wonderfully satisfying without derailing your health goals? Look no further! Get ready to fall head over heels for our Creamy Low-Carb Chicken & Mushroom Soup. This isn’t just a meal; it’s a warm hug in a bowl, a culinary delight that proves healthy eating can be absolutely delicious and incredibly easy to achieve. Forget bland and boring – this soup is here to revolutionize your low-carb kitchen with its rich, savory notes and velvety texture. Let’s dive into why this recipe is about to become your new go-to!

Why You’ll Love This Recipe

Prepare to fall in love with our Creamy Low-Carb Chicken & Mushroom Soup for these fabulous reasons:

Seriously Low-Carb & Keto-Friendly: With an impressive 12.7g net carbs per serving, this soup is a dream come true for anyone watching their carb intake or following a ketogenic lifestyle. Enjoy hearty comfort without the carb guilt!

Unbelievably Creamy & Flavorful: We’re talking about a rich, luscious broth thanks to a trio of cheeses, perfectly seasoned with aromatic herbs. Every spoonful is a burst of savory chicken, earthy mushrooms, and a symphony of creamy goodness.
Hearty & Satisfying: Packed with 2 ½ pounds of tender chicken and 2 pounds of mushrooms, this isn’t just a light starter. It’s a filling, protein-rich meal that will keep you feeling full and happy for hours. Say goodbye to mid-afternoon cravings!

Quick & Easy to Make: With just 10 minutes of prep and 30 minutes of cook time, you can whip up this gourmet-tasting soup in under an hour. Perfect for busy weeknights when you need something delicious, fast, and wholesome.

Ingredients with Measurements

Gather your ingredients and get ready to create magic!

🫒 2 tablespoons olive oil
🍗 2 ½ pounds chicken breasts, diced into 1-inch cubes

🍄 1 pound baby button mushrooms, sliced
🍄 1 pound baby Bella mushrooms, sliced
🧅 1 large yellow onion, finely chopped
🧄 8 garlic cloves, minced
🌿 2 teaspoons dried thyme
🌿 2 teaspoons ground marjoram
🍇 5 tablespoons grape juice
🥣 5 cups chicken broth
🧀 6 ounces cream cheese
🧀 ½ cup grated Parmesan cheese
🧀 &frac13; cup shredded cheddar cheese
🍄 Leftover mushrooms, pan-fried (for garnish)
🧀 Shredded cheddar cheese (for garnish)
🌿 Fresh parsley, chopped (for garnish)

Detailed Step-by-Step Directions

Ready to get cooking? Follow these simple steps to bring your Creamy Low-Carb Chicken & Mushroom Soup to life:

Brown the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken breasts and cook for about 10 minutes, turning once, until they are beautifully cooked through and lightly golden.
Set Chicken Aside: Carefully remove the cooked chicken from the pot and set it aside on a plate for a moment. Don’t clean the pot – those delicious drippings are flavor gold!

Sauté the Mushrooms: Add both types of sliced mushrooms to the same pot. Sauté for roughly 6 minutes until they have softened and released their moisture. Remember to set aside a small portion of these cooked mushrooms for a lovely garnish later – patience is key!
Aromatic Base: Stir in the finely chopped onion, minced garlic, dried thyme, ground marjoram, and the surprise ingredient – grape juice! Continue to sauté for about 5 minutes until the onion is tender and fragrant, filling your kitchen with amazing aromas.
Simmer & Meld Flavors: Pour in the chicken broth and bring the mixture to a gentle simmer. Return the cooked chicken to the pot, give it a good stir, and let it simmer uncovered for about 10 minutes. This allows all those incredible flavors to meld beautifully together.

The Creamy Finale: Finally, add the cream cheese, grated Parmesan, and shredded cheddar. Whisk gently but consistently until all the cheeses are completely melted and thoroughly combined. Watch as your soup transforms into a creamy, luscious masterpiece!
Prepare Garnishes: If you set aside any mushrooms earlier, quickly pan-fry them now to achieve a slightly crispy texture for your garnish.
Serve & Enjoy: Ladle your delightful soup warm into bowls. Garnish generously with the pan-fried mushrooms, a sprinkle of extra shredded cheddar cheese, and a flourish of fresh chopped parsley. Enjoy every delicious, guilt-free spoonful!

How to Present and Serve Your Soup

Presentation is key to making your Creamy Low-Carb Chicken & Mushroom Soup an even more delightful experience! While the recipe suggests a simple garnish, here are a few ways to elevate your serving:

Classic & Cozy: Serve in a rustic ceramic bowl, allowing the steam to rise and the aromas to entice. A generous sprinkle of pan-fried mushrooms, shredded cheddar, and fresh parsley adds a vibrant touch.
Elegant Starter: For a more refined presentation, serve smaller portions in delicate teacups or shallow soup bowls. A single, perfectly placed pan-fried mushroom and a delicate sprig of parsley can make it feel extra special.

Add a Low-Carb Side: Pair your hearty soup with a crisp green salad dressed with a light vinaigrette, or a slice of your favorite almond flour or coconut flour bread for dipping. A side of steamed green beans or asparagus can also complement the flavors beautifully.
Spice It Up: For those who love a kick, offer a small bowl of red pepper flakes or a drizzle of chili oil on the side. This allows each diner to customize their heat level.
Herb Garden: Beyond parsley, consider fresh chives, dill, or even a few basil leaves for different aromatic profiles. A swirl of heavy cream or sour cream (if preferred) before garnishing can also add an extra layer of richness and visual appeal.

How You Can Store It and How Long Does It Last

Our Creamy Low-Carb Chicken & Mushroom Soup is fantastic fresh, but it also makes for wonderful leftovers! Here’s how to store it:

Refrigeration: Once the soup has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
Freezing (with caution): While technically possible, freezing soups with cream cheese or other dairy can sometimes alter their texture upon thawing and reheating. The cream may separate or become slightly grainy. If you do choose to freeze, store in an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Stir vigorously during reheating to help emulsify any separated dairy.

Reheating: For best results, reheat the soup gently on the stovetop over low to medium heat, stirring occasionally, until it’s thoroughly warmed through. Avoid boiling vigorously, especially if it was previously frozen, to maintain its creamy consistency. If it seems too thick, you can add a splash of extra chicken broth or water while reheating.

FAQs Sections

Is this soup truly low-carb and keto-friendly?
Yes! With 12.7g net carbs per serving, this soup is perfectly suited for low-carb and keto diets, providing a hearty and delicious meal without the carb overload.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more flavor and keep the chicken more moist. Just ensure they are diced into similar 1-inch cubes and cooked through.

What if I don’t like mushrooms? Can I still make this?
While mushrooms are a core component, you could potentially substitute with other low-carb vegetables like cauliflower florets or zucchini, though the flavor profile would change significantly from the intended “Mushroom Soup.”
Can I make this dairy-free?
Making it truly dairy-free would be challenging given the amount of cream cheese and other cheeses. You would need to experiment with dairy-free cream cheese, nutritional yeast, and thickeners, which would alter the taste and texture considerably.
Why grape juice? Can I skip it or substitute?
The grape juice adds a subtle touch of sweetness and acidity that helps balance the rich, savory flavors and enhance the “umami” of the mushrooms. You can omit it if you prefer, or use a splash of dry white wine or a tiny pinch of erythritol/stevia if you want a hint of sweetness without the carbs from grape juice.

Can I add other vegetables to the soup?
Yes! Feel free to add other low-carb friendly vegetables like spinach (stir in at the end), bell peppers, or even a handful of green beans for extra nutrients and texture.
Is this recipe freezer-friendly?
Soups with a high dairy content like this one can sometimes separate or change texture when frozen and reheated. While it can be frozen, be prepared for a slightly different consistency upon thawing and reheating. Stirring well helps!
How can I make this soup spicier?
For a kick, add a pinch of red pepper flakes along with the thyme and marjoram, or stir in a dash of your favorite hot sauce at the end.

What are good low-carb sides for this soup?
A simple side salad with a vinaigrette, low-carb crackers, a slice of almond flour bread, or even just some extra fresh herbs are great choices.
Can I make this in a slow cooker?
While possible, the steps for browning chicken and mushrooms would still need to be done on the stovetop first. After sautéing, you could transfer everything to a slow cooker and simmer on low for 2-3 hours before adding the cheeses at the end.

Creamy Low-Carb Chicken & Mushroom Soup

Savor a hearty, flavorful soup packed with tender chicken and earthy mushrooms, a truly wholesome delight.

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Prep Time 10

Cook Time 30

Total Time 40

Servings 6 servings

Calories 502 kcal

Equipment

Large Pot or Dutch Oven

Ingredients

Soup Ingredients

2 tablespoons olive oil
2.5 pounds chicken breasts diced into 1-inch cubes
1 pound baby button mushrooms sliced
1 pound baby Bella mushrooms sliced
1 large yellow onion finely chopped
8 garlic cloves minced
2 teaspoons dried thyme
2 teaspoons ground marjoram
5 tablespoons grape juice
5 cups chicken broth
6 ounces cream cheese
0.5 cup grated Parmesan cheese
0.33 cup shredded cheddar cheese

Garnish

Leftover mushrooms pan-fried
Shredded cheddar cheese
Fresh parsley chopped

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken breasts and cook for about 10 minutes, turning once, until beautifully cooked through.

Carefully remove the cooked chicken from the pot and set it aside for a moment.
Add both types of sliced mushrooms to the pot and sauté for roughly 6 minutes until softened. Remember to set aside a small portion of these cooked mushrooms for a lovely garnish later.
Stir in the finely chopped onion, minced garlic, dried thyme, ground marjoram, and grape juice. Continue to sauté for about 5 minutes until the onion is tender and fragrant.

Pour in the chicken broth and bring the mixture to a gentle simmer. Return the cooked chicken to the pot, give it a good stir, and let it simmer uncovered for about 10 minutes, allowing the flavors to meld beautifully.
Finally, add the cream cheese, Parmesan, and cheddar. Whisk gently until all the cheeses are melted and thoroughly combined, creating a creamy, luscious soup.
If you set aside any mushrooms earlier, quickly pan-fry them now to prepare your garnishes.

Serve your delightful soup warm, garnished with the pan-fried mushrooms, a sprinkle of extra shredded cheddar cheese, and fresh chopped parsley. Enjoy!

Notes

Nutrition per serving:

Calories: 502 kcal
Total Carbs: 15g
Net Carbs: 12.7g
Fats: 25g
Protein: 55g

Healthy Creamy Low-Carb Chicken & Mushroom Soup