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  • Writer's pictureJenn Clayton

Chicken & Mushroom Soup

Low carb and fully of creaminess and of course mushrooms! Yum!

A creamy, healthy, veggie packed soul warming bowl of soup!! A must make for the mushroom lover!

Full recipe in video below!


  • 2 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

  • 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 broth

  • 6 ounces 1/3 less fat cream cheese

  • ½ cup grated Parmesan cheese

  • 1/3 cup shredded Monterey Jack cheese

  • Sautéed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish (points not included)

  1. Spray a Dutch oven or large pot with nonstick cooking spray and out 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.

  2. Add all the mushrooms and saute for 6 minutes. Reserve 2 tablespoons of cooked mushrooms for garnish if you desire.

  3. Add onions, garlic, thyme, sage, Marsala wine, and saute 4 more minutes.

  4. Next, add the chicken stock and bring to a simmer. Then stir in the chicken and simmer 10 minutes uncovered.

  5. Remove the thyme stems from the pot and discard. Whisk in the cream cheese, Parmesan cheese and Monterey jack cheese until smooth.

  6. Garnish with extra mushrooms, sour cream, Monterey jack cheese, and parsley (points not included)

6 Servings:

266 Calories

Recipe inspiration from

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