Low Carb Chicken and Mushroom Soup Recipe

Olive oil: Used for sautéing the chicken and vegetables, adding a rich flavor and healthy fats.

Chicken breast: Provides lean protein and becomes tender and flavorful when cooked in the soup.

Mushrooms: Adds an earthy, umami flavor and a meaty texture to the soup.

Onion: Adds sweetness and depth of flavor to the soup.

Garlic: Enhances the overall flavor with its aromatic and savory notes.

Chicken broth: Forms the base of the soup, providing a rich and savory liquid.

Heavy cream: Adds creaminess and a luxurious texture to the soup.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spiciness and depth to the soup.

Dried thyme: Brings a subtle, aromatic flavor that complements the other ingredients.

When browning the chicken breast, make sure not to overcrowd the pot. Overcrowding can cause the chicken to steam rather than brown, which will affect the overall flavor of the soup. Cook the chicken in batches if necessary to ensure each piece gets a nice, golden-brown sear. This caramelization adds depth and richness to the final dish.

• olive oil - Substitute with coconut oil: Coconut oil has a similar fat content and can provide a slightly different but pleasant flavor.

• chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture and flavor profile to chicken breast.

• mushrooms - Substitute with zucchini: Zucchini has a similar texture when cooked and can absorb flavors well, making it a good low-carb alternative.

• onion - Substitute with leeks: Leeks have a milder flavor and can provide a similar texture to onions in soups.

• garlic - Substitute with shallots: Shallots have a milder, sweeter flavor and can be used in a similar quantity to garlic.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish low-carb.

• heavy cream - Substitute with coconut cream: Coconut cream is a low-carb alternative that provides a rich, creamy texture similar to heavy cream.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with umami, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less visually noticeable in the soup.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy flavor and can be used in the same quantity as dried thyme.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the soup to airtight containers. For best results, use containers that are specifically designed for freezing to avoid freezer burn.
• Label each container with the date and contents. This will help you keep track of how long the soup has been stored.
• Store the soup in the refrigerator for up to 4 days. Make sure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the soup in the freezer. It can be frozen for up to 3 months without losing its flavor and texture.
• When ready to use, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the quality of the soup.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the cream to separate.
• If reheating in the microwave, use a microwave-safe container and heat in short intervals, stirring in between to ensure even heating.
• Adjust seasoning if necessary after reheating, as flavors can sometimes mellow during storage.

• On the stovetop: Pour the leftover soup into a pot. Heat over medium-low, stirring occasionally, until the soup is warmed through. This method helps maintain the creaminess and texture of the heavy cream.

• In the microwave: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time as needed depending on your microwave's power.

• In the oven: Preheat your oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for about 20-25 minutes, or until the soup is hot throughout. This method is great if you're reheating a large batch.

• In a slow cooker: Pour the leftover soup into the slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is perfect for reheating while you go about your day.

• Using a double boiler: Fill the bottom pot of a double boiler with water and bring it to a simmer. Place the soup in the top pot and heat, stirring occasionally, until warmed through. This gentle method helps prevent the cream from curdling.

• Large pot: Used for cooking the soup and combining all the ingredients.

• Wooden spoon: Ideal for stirring the ingredients while they cook.

• Chef's knife: Essential for dicing the chicken, slicing the mushrooms, and chopping the onion and garlic.

• Cutting board: Provides a safe surface for cutting and preparing the ingredients.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and thyme accurately.

• Measuring cup: Necessary for measuring the chicken broth and heavy cream.

• Ladle: Useful for serving the soup into bowls.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Optional, but can be used to hold the diced chicken or other prepped ingredients before adding them to the pot.

Pre-dice ingredients: Dice the chicken breast, mushrooms, and onion in advance to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Batch cook: Make a larger batch of chicken broth and freeze portions for future use.

One-pot cooking: Use a single large pot to minimize cleanup time.

Simmer while multitasking: Let the soup simmer while you prepare other parts of your meal or clean up the kitchen.