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 a hearty texture to the soup.

Mushrooms: Adds an earthy flavor and meaty texture, complementing the chicken.

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

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

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

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 spice and warmth to the soup.

Fresh parsley: Used as a garnish, adding a fresh and vibrant touch.

When browning the chicken, make sure not to overcrowd the pot. This ensures that the chicken browns evenly and develops a rich, deep flavor. If necessary, brown the chicken in batches. Additionally, when adding the mushrooms, allow them to cook undisturbed for a few minutes to develop a nice caramelization, which enhances the overall flavor of the soup.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and healthy fat content, making it a great alternative for cooking.

• 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 mild flavor and similar texture when cooked, making it a good low-carb alternative.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that can complement the soup well.

• garlic - Substitute with shallots: Shallots offer a subtle garlic flavor with a hint of sweetness, which can enhance the soup's taste.

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

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that adds a rich, creamy texture without the carbs.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend seamlessly into the soup without altering its appearance.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro can add a bright, fresh flavor that complements the other ingredients well.

• Allow the soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the soup into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The chicken and mushrooms will maintain their texture and flavor during this period.
• For longer storage, freeze the soup. Ensure there is some space at the top of the container to allow for expansion as the soup freezes.
• When ready to reheat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the ingredients.
• 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 cover loosely to allow steam to escape. Heat in short intervals, stirring in between, until the soup is hot throughout.
• Garnish with fresh parsley just before serving to add a burst of color and freshness.

• Stovetop Method:

  • Pour the leftover soup into a pot.
  • Heat over medium-low heat, stirring occasionally to ensure even heating.
  • Once the soup is hot and steaming, it's ready to serve.

• Microwave Method:

  • Transfer the soup to a microwave-safe bowl.
  • Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  • Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  • Check the temperature and heat for an additional 1-2 minutes if necessary.

• Slow Cooker Method:

  • Pour the leftover soup into the slow cooker.
  • Set the slow cooker to low heat.
  • Allow the soup to heat for 1-2 hours, stirring occasionally.
  • Once the soup is thoroughly heated, it's ready to serve.

• Double Boiler Method:

  • Fill the bottom pot of a double boiler with water and bring it to a simmer.
  • Place the leftover soup in the top pot.
  • Stir occasionally until the soup is evenly heated and steaming.

• Oven Method:

  • Preheat the oven to 350°F (175°C).
  • Transfer the soup to an oven-safe dish and cover with foil.
  • Heat in the oven for 20-30 minutes, stirring halfway through.
  • Once the soup is hot and bubbling, it's ready to serve.

• Large pot: Used to cook the soup and combine all the ingredients.

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

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

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

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

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

• Ladle: Useful for serving the soup into bowls.

• Mixing bowl: Handy for holding the diced chicken before adding it to the pot.

• Garlic press: Convenient for mincing the garlic cloves quickly.

• Spatula: Can be used to scrape down the sides of the pot and ensure all ingredients are well mixed.

Pre-dice the chicken: Cut the chicken breast into small pieces ahead of time to save cooking time.

Use pre-sliced mushrooms: Buy sliced mushrooms to skip the slicing step.

Chop vegetables in advance: Prepare the onion and garlic the night before.

Use a food processor: Quickly chop the onion and garlic using a food processor.

Pre-measure ingredients: Measure out the olive oil, heavy cream, salt, and pepper before starting.

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

Garnish last minute: Chop the fresh parsley while the soup simmers.