Low Carb Chicken and Mushroom Soup Recipe

Diced chicken breast: Provides the main protein for the soup, making it hearty and filling.

Sliced mushrooms: Adds an earthy flavor and a meaty texture to the soup.

Chopped onion: Brings a subtle sweetness and depth of flavor to the dish.

Minced garlic: Enhances the overall taste with its aromatic and pungent qualities.

Chicken broth: Forms the base of the soup, adding a savory and rich flavor.

Heavy cream: Gives the soup its creamy and luxurious texture.

Olive oil: Used for sautéing the ingredients, adding a smooth and fruity note.

Salt and pepper: Essential seasonings to enhance and balance the flavors.

When browning the chicken, ensure the pieces are spread out evenly in the pot and not overcrowded. This allows the chicken to sear properly, developing a rich, golden crust that enhances the overall flavor of the soup.

• diced chicken breast - Substitute with diced turkey breast: Turkey breast is a lean protein similar to chicken and will provide a similar texture and flavor.

• sliced mushrooms - Substitute with zucchini slices: Zucchini has a mild flavor and similar texture when cooked, making it a good low-carb alternative.

• chopped onion - Substitute with chopped leeks: Leeks have a milder flavor than onions and can add a subtle sweetness to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor without the need for fresh garlic, and it's convenient to use.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a different flavor profile and is suitable for those avoiding meat products.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich and creamy texture similar to heavy cream.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the soup, providing a different flavor profile.

• Allow the soup to cool completely before storing. This helps prevent condensation and keeps the soup fresh longer.

• Transfer the soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label each container with the date. This ensures you can keep track of how long the soup has been stored.

• 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, place the soup in the freezer. It can be kept frozen for up to 3 months without significant loss of quality.

• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps preserve the texture of the chicken and mushrooms.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the heavy 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. Sometimes, soups can lose a bit of their seasoning during storage, so a pinch of salt and pepper might be needed to bring back the flavors.

• Enjoy your reheated low carb chicken and mushroom soup as a quick and delicious meal, perfect for busy days or cozy nights in.

• Stovetop Method:

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

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in 30-second intervals if needed until hot.

• Slow Cooker Method:

  1. Pour the soup into the slow cooker.
  2. Set to low heat and cover.
  3. Allow to heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot.
  3. Stir occasionally until the soup is heated through.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with foil.
  3. Heat for 20-30 minutes, stirring halfway through, until hot.

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

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

• Chef's knife: Essential for dicing the chicken breast and chopping the onion.

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

• Measuring cups: Used to measure the chicken broth and heavy cream accurately.

• Measuring spoons: Necessary for measuring the olive oil and any additional seasonings.

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

• Ladle: Perfect for serving the hot soup into bowls.

Pre-cook the chicken: Cook the diced chicken breast ahead of time and store it in the fridge. This way, you can skip the browning step and save time.

Use pre-sliced mushrooms: Buy sliced mushrooms from the store to avoid the hassle of slicing them yourself.

Chop onions in advance: Chop the onion and store it in an airtight container in the fridge. This will save you a few minutes during preparation.

Minced garlic paste: Use pre-minced garlic or garlic paste to save the time spent on mincing.

Ready-to-use broth: Use store-bought chicken broth to eliminate the need for making your own.