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)