Name: Low Carb Creamy Chicken Mushroom Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper; 12 ounces Button mushrooms; 8 ounces Baby Portobello mushrooms; 8 ounces shiitake mushrooms; 1/2 onion, finely 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; 4 ounces cream cheese; ½ cup grated Parmesan cheese; 1/3 cup shredded Monterey Jack cheese

This low carb chicken mushroom soup is a hearty, warming soup loaded with creamy, herbaceous flavors. A super easy gluten-free keto soup recipe with three different cheeses, three kinds of mushrooms, and tender, flavorful chicken!

Partial close up bowl of chicken mushroom soup in a bowl with spoon

This creamy low-carb chicken mushroom soup is a yummy bowl of deep flavors and lush textures. It’s just what you need on a rainy day: creamy, chunky, hearty, and balanced… All in the same bowl.

Plus, it’s packed with protein, low in carbs, and gluten-free. (You can even make a ketogenic version with just a couple of small tweaks!)

Can you eat soup on a low carb diet?

Yes of course you can! In fact many of your favorites can be made low carb by simply pulling back on the bulking ingredients like beans, pasta, or potatoes.

Some great examples of other low carb soup recipes: this Broccoli Cheese Soup and this Low Carb Taco Soup.

How can I thicken soup without flour or cornstarch?

For creamy soups, we like to thicken them by using heavy cream or cream cheese, although many serious keto eaters would probably recommend a thickener like Xanthan gum. Another option is to puree some of the veggies with an immersion blender or food processor to give your soup more body.

Wooden spoon in white pot of creamy chicken soup with mushrooms

How to make low carb chicken mushroom soup?

For this soup, follow these easy steps:

Cook chicken in olive oil in a large soup pot, then remove with a slotted spoon and set aside.
Add all the mushrooms and saute… then reserve some for garnish.
Add onions, garlic, thyme, sage, Marsala wine, and continue to saute.
Then add the chicken stock and bring to a simmer stir in the chicken and simmer 10 minutes, uncovered.
Remove the thyme stems and discard. Then whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.
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.

This creamy chicken mushroom soup is a low carb chicken soup that fills and comforts on a cold winter day, and still lets you hit those New Year eating goals… because you know it’s that time of year!!

Low Carb Creamy Chicken Mushroom Soup

Yield: 9 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This Low Carb Chicken Mushroom Soup is a hearty, warming soup with creamy, herbaceous flavors.

Ingredients

2 tablespoons olive oil
2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
12 ounces Button mushrooms
8 ounces Baby Portobello mushrooms
8 ounces shiitake mushrooms
1/2 onion, finely 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
4 ounces cream cheese
½ cup grated Parmesan cheese
1/3 cup shredded Monterey Jack cheese

Instructions

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 the mushrooms and saute for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish.
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.

Notes

Marsala wine can in fact be consumed on a keto diet. We feel it's a big part of the flavor profile of this soup since it's a perfect complement to the mushrooms and the cheese. However if it is of concern then you can simply omit it.

Nutrition Information

Yield 9 Serving Size 1 to 1/2 cups
Amount Per Serving Calories 402Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 132mgSodium 637mgCarbohydrates 12gNet Carbohydrates 10gFiber 2gSugar 5gProtein 48g

This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!

Low Carb Chicken Mushroom Soup