This article provides a comprehensive guide to making a delicious and nutritious keto-friendly chicken mushroom soup. Perfect for chilly days or when you're feeling under the weather, this soup is packed with flavor, protein, and healthy fats, all while being low in carbohydrates.
Introduction
This Low Carb Chicken Mushroom Soup is a creamy and soul-warming bowl of delicious comfort food. This recipe is not only incredibly satisfying but also aligns with the principles of a ketogenic diet. This soup is a great way to enjoy a hearty and flavorful meal without compromising your low-carb lifestyle.
Why Choose Keto Chicken Mushroom Soup?
- Keto-Friendly: This recipe is designed to be low in carbohydrates, making it suitable for those following a ketogenic diet.
- Rich in Protein: Chicken and cheese provide a significant amount of protein, which is essential for satiety and muscle building.
- Healthy Fats: The use of olive oil, butter, and cheese contribute to the healthy fat content, a cornerstone of the keto diet.
- Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
- Versatile: You can easily customize this recipe to your liking by adding different vegetables, herbs, or cheeses.
Ingredients
The beauty of this soup lies in its simplicity and the harmonious blend of flavors. Here's what you'll need:
- Chicken: The heart of the soup, providing protein and a savory base. Whole chicken breasts are recommended for poaching in the broth.
- Mushrooms: A trio of mushrooms - white button, baby portobello (cremini), and shiitake - for an earthy and umami-packed flavor.
- Aromatics: Onions, garlic, thyme, and sage create a fragrant and flavorful foundation.
- Liquid Base: Chicken stock for a rich broth.
- Dairy: Cream cheese, Parmesan cheese, and Monterey Jack cheese for creaminess and depth of flavor. Remember that although this Low Carb Chicken Mushroom Soup recipe is not dairy-free, it still tastes delightful if you leave the dairy out.
- Wine: Marsala wine to deglaze the pot and add complexity.
- Oil: Olive oil for sautéing.
- Seasoning: Salt and pepper to taste.
- Optional Garnishes: Extra mushrooms, sour cream, Monterey Jack cheese, and parsley for added flavor and visual appeal.
Step-by-Step Instructions
This recipe is straightforward and can be made in a Dutch oven, large pot, or even a slow cooker.
Preparing the Chicken
- 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. When I make chicken soup, I like to poach whole chicken breasts right in the broth. Cooked chicken is easier to cut into chunks than raw chicken. So you simply pull the cooked breasts out of the soup with tongs. Chop up the pieces.
Sautéing the Vegetables
- 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. Deglazing means to pour liquid into a pan and let the simmering liquid help to loosen and lift the crusty particles on the bottom of the pan. You usually move the contents around with a wooden spoon to help the process along. This not only keeps the particles on the bottom of the pan from burning, but it also intensifies the flavor soup.
Simmering the Soup
- 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.
Adding the Dairy and Finishing Touches
- 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.
Variations and Substitutions
- Dairy-Free Option: Omit the cream cheese, Parmesan, and Monterey Jack cheese.
- Vegetarian Option: Substitute chicken with vegetable broth and add extra mushrooms or other vegetables like cauliflower.
- Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
- Add Greens: Stir in some spinach or kale during the last few minutes of cooking for added nutrients.
Thickening the Soup
To keep this soup keto-friendly, here are some options for thickening the soup:
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- Xanthan Gum: Use sparingly, as a little goes a long way.
- Glucomannan Powder: Use just like xanthan gum. Although the name may sound unfamiliar to some of you, it's the same ingredient that makes shirataki noodles (aka konjak noodles).
- Egg Yolks: Ideal when you make our popular keto bread and end up with leftover egg yolks - not to mention the keto buns would be fantastic as a side with the soup! To thicken the soup, simply reserve about 1 cup of the stock used in this recipe and whisk with the egg yolks. Slowly drizzle into the soup while stirring at the end of the cooking process.
- Part-Blending: Simply pour about a third of the soup into a blender and pulse until smooth and creamy Then add back into the pot with the soup. Alternatively, use an immersion blender.
Serving Suggestions
This healthy mushroom chicken soup is wonderful on its own, but you can also serve it with some lovely side dishes to create a more hearty meal!
Side Dish Ideas
- Keto Bread or Buns: Perfect for dipping into the creamy soup.
- Salad: A fresh salad with a vinaigrette dressing provides a nice contrast to the richness of the soup.
- Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts are great keto-friendly options.
Tips and Tricks
- Mushroom Prep: Slice the mushrooms thinly for even cooking and optimal flavor release.
- Sautéing: Don't overcrowd the pot when sautéing the vegetables. Work in batches if necessary to ensure they brown properly.
- Wine Substitution: If you don't have Marsala wine, you can use dry sherry or even chicken broth.
- Slow Cooker Option: Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing them in the slow cooker. Slow cook on low for 4-6 hours. Then add the cream mixture and slow cook another 30-60 minutes to thicken. In the end, you will have a super creamy homemade chicken mushroom soup!
- Sherry Alternative: The sherry does a LOT for the flavor of this soup. It is the perfect complement to mushrooms. However, it is not absolutely necessary. You can find small bottles of cooking sherry at the grocery store. If you want to take it out, add in extra broth instead.
Storage Instructions
- Refrigerate: This soup can keep in an airtight container in the fridge for 4 to 6 days.
- Freeze: Yes. It freezes well and will last in the freezer for up to 6 months. Just make sure to rewarm the soup at room temperature before reheating, then heat on medium-low so the cream doesn’t separate.
Health Benefits
- Low Carb: Ideal for those following a ketogenic diet.
- High in Protein: Supports muscle growth and satiety.
- Rich in Nutrients: Mushrooms are a good source of B vitamins, selenium, and potassium.
- Comforting: A warm and comforting bowl of soup can help soothe a cold or flu. You could even call this 'The Ultimate Anti Keto-Flu Soup' because it's packed with electrolytes, especially magnesium and potassium.
Troubleshooting
- Soup is Too Thick: Add more chicken broth to thin it out.
- Soup is Too Thin: Use one of the thickening methods mentioned above.
- Soup is Bland: Add more salt, pepper, or herbs to taste.
Safety and Precautions
- Allergies: Be mindful of any allergies to ingredients like dairy or mushrooms.
- Storage: Store the soup properly to prevent bacterial growth.
- Reheating: Reheat the soup thoroughly before serving.
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