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!
So back in the day, right out of college, I was working hard and waiting tables at a newish restaurant in town. It was called Grady’s American Grill – anyone out there remember it? I have to say their food made a lasting impression on me.
They had the best Grilled Chicken Pasta… it was creamy and cheesy and so rich that I could only eat half an order.
Their bread pudding was award-winning and made me a bread pudding lover to this day.
Their broccoli cheese soup was off the charts – way better than Panera – I’m just saying. I loved working there and I LOVED eating their food.
… Especially their Chicken Mushroom Soup! It was creamy and cozy and full of tender chicken and hearty mushrooms. My mouth is watering as I’m describing it.
For the past decade I’ve been making it at home and perfecting my recipe. And now I’m sharing it with you!!
I give you the most delicious low carb soup creation: Chicken Mushroom Soup!!
And as you probably guessed, it’s loaded with mushrooms – three different types to be exact: white button mushrooms, baby portobello mushrooms (aka cremini mushrooms or baby bella mushrooms) and shiitake mushrooms (my favorite)! They really give this mushroom soup recipe some rich and earthy depth that is truly mouth-watering.
If you’re wondering about the calories in mushrooms they are actually quite low. There are only about 15 calories in one cup of raw mushrooms, and only about 2.3 grams of carbs.
Mushrooms are also a good source of soluble fiber and have been found to have high levels of some antioxidant compounds that may help prevent some cancers.
If you like mushrooms you’re gonna love this soup!
It’s loaded with so many delicious ingredients… tender chunks of chicken breast, sautéed onions and garlic, fresh thyme, Parmesan cheese, Monterey Jack cheese, cream cheese, marsala wine and chicken stock. So much yumminess in one pot my friend!
Plus, it just happens to be low-carb and gluten-free! #alwayswinning
Of course if you wanted to make it even more hearty and filling you could add some cooked wild rice, penne pasta or serve it with some hearty wheat grain bread. Any of those would be delicious.
Or serve it just the way it is for a low-carb chicken and mushroom soup.
How to make chicken and mushroom soup:
- Start 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 saute 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, 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 this yumminess with the reserved mushrooms, sour cream, and more Monterey jack cheese for the ultimate rich and velvety soup experience.
This Chicken and Mushroom Soup is so creamy and comforting - it will definitely warm you up from the inside out!
(Low-Carb) Chicken Mushroom Soup recipe
This Low Carb Chicken and Mushroom Soup is a creamy, healthy, soul-warming bowl of comfort. With three kinds of cheese, three kinds of mushrooms, and the most tender, flavorful chicken!
- 2 tablespoons olive oil
- 2 ½ 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
- ⅓ cup shredded Monterey Jack cheese
- Sauteed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish
- 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.
Serving Size10-12 ounces
Amount Per Serving Calories 476Total Fat 23gSaturated Fat 9gUnsaturated Fat 0gCholesterol 147mgSodium 660mgCarbohydrates 12gNet Carbohydrates 10gFiber 2gSugar 8gProtein 48g
I would not change a thing! This soup is a winner the way it is! 👍🏻👍🏻👍🏻👍🏻👍🏻
Thanks so much, Joan! I love hearing that. And I feel the same way!
Flavor is great, but I think ground chicken would work even better. And less of it.
Thanks, Cassidy! Ground chicken sounds like a great swap out.
How long would I do this in a crockpot? I thought about throwing it all into the crockpot after step five and let the chicken get super tender. Then maybe adding a little corn starch to thicken ( I love thick soups). Think that would work?
Hi Christine, I think that could work. Although you may need a bit more chicken stock because the liquid could evaporate. I think you could cook it in the crock pot for 11/2-2 hours.
HI! Can you tell me how much dried herbs could be use for the fresh thyme and sage? Thank you!
Hi Julie, my pleasure! It's 1 package thyme leaves (about 20 stems) left on the stem, rinsed, dried, and tied into 2-3 bundles with kitchen twine 10 sage leaves rinsed, dried and finely chopped. All the portions for the soup are in the recipe card at the bottom of the post.
Hi, Thank you for your response. I don't think I was clear. I was looking to use jarred spices - or dried spices. When you wrote rinsed and dried, I assumed that meant just taking the water off. Or am I reading it wrong? Sorry to be a pain! I am actually making this now !
Hi Julie, You're definitely not a pain! You can use dried spices if you'd like. I'm not sure of the exact quantities but they will work. About the "rinsed, dried" instructions I was referring to rinsing and drying the fresh herbs. I hope you enjoyed it!
I don't understand why this is 17 gramms of carbs per serving? Is it supposed to be 17grams per pot?
Hi Lori there are 12 grams of carbs for every 10-12 ounces of soup!
Hello...Can all dry spices be used on this recipe?
Hi Sandy, yes you can. Here's what Martha Stewart has to say about changing up the ratios... "When cooking with herbs, there is a general rule of thumb to keep in mind regarding the ratio of fresh to dry: Because dried herbs are often more potent and concentrated than fresh herbs, you need less. That means the correct ratio is one tablespoon of fresh herbs to one teaspoon of dried herbs." https://www.marthastewart.com/270213/ratio-of-fresh-herbs-to-dry-herbs Hope that helps!!
I didn't have and couldn't find Marsala wine when I went to pick up more mushrooms to make this. So I used a splash of balsamic vinegar and another splash of Worcestershire sauce. It turned out wonderful! I used some beef bone broth I had in my freezer (all my chicken broth is gone, time to make more). I won't add the shredded cheeses the next time I make this as shredded cheese always sounds like a wonderful idea but ends up stuck to the bottom of my pot. Cream cheese is my go-to thickener and dissolves well for me. I'll definitely make this again!
Hi Tina, those sounds like great substitutions... so glad you enjoyed the recipe! 🙂 - H&B
This is so good! I added some baby spinach and it turned out delicious. I saw someone ask about freezing the soup so I froze it and microwaved it from frozen to warm with no issues.
So glad you liked it Jen! And thanks for your comment about freezing this recipe. That is great!! 🙂 - H&B
Bacon would also be another low carb garnish
Hi Sean you are sooo right and bacon would go great with this soup! Thanks for the suggestion... 🙂 - H&B
What can I use besides Marsala wine?
Hi Sheri you can use any of these: dry sherry, madeira, even grape juice with a touch of brandy. Or if you are looking for a non-alcoholic version you can use: ¼ cup of white grape juice + 1 tablespoon vanilla extract + 2 tablespoons of sherry vinegar. Enjoy! 🙂 -H&B
Hi! Can this soup be frozen please? Will it still taste as good once defrosted? Thank you xx
Hi Leah we haven't tried this yet... since there is a small amount of cream in the cream cheese, there's some risk it would separate a bit when you thaw and reheat it. Another option would be to make it without the cream cheese, freeze it, then add the cream cheese after you've thawed and re-heated the soup.
I freeze mine in small container it heats up well. Love this soup