Creamy Keto Chicken Mushroom Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tbsp olive oil
02 -
2 ½ lb chicken breasts, diced into 1-inch cubes
03 -
1 lb baby button mushrooms, sliced
04 -
1 lb baby Bella mushrooms, sliced
05 -
1 large yellow onion, finely chopped
06 -
8 garlic cloves, minced
→ Seasonings & Liquids
07 -
2 tsp dried thyme
08 -
2 tsp ground Marjoram
09 -
5 tbsp grape juice
10 -
5 cups chicken broth
→ Dairy
11 -
6 oz cream cheese
12 -
½ cup Parmesan cheese, grated
13 -
⅓ cup cheddar cheese, shredded
→ Garnish
14 -
Leftover mushroom, pan-fried
15 -
Cheddar cheese, shredded
16 -
Fresh parsley, chopped
# Instructions:
01 -
Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
02 -
Remove the chicken from the pot and set aside.
03 -
Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
04 -
Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
05 -
Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
06 -
Add cream cheese, Parmesan, and cheddar and whisk to mix well.
07 -
Pan-fry the mushroom you set aside, if any, before using it as garnish.
08 -
Garnish with the mushroom, cheddar cheese, and fresh parsley.
# Notes:
01 -
Keto-friendly
02 -
High in protein (55g per serving)
03 -
Gluten-free
04 -
Low carb (15g per serving)