Low-Carb Chicken Mushroom Soup (Rich & Creamy Keto Marsala Flavor)

When you crave the sophisticated flavors of Chicken Marsala but want the comfort of a bowl of soup, this Low-Carb Chicken Mushroom Soup is the ultimate solution. Originally shared by Taste and See, this recipe has become a favorite for those seeking a keto chicken mushroom soup that doesn’t skimp on depth or luxury. It features tender chunks of chicken, earthy sautéed mushrooms, and a velvety broth enriched with three types of cheese and a signature splash of Marsala wine.

This isn’t your average “cream of” soup; it’s a gourmet creamy chicken marsala soup that is naturally gluten-free and packed with protein. The combination of fresh thyme, sage, and Marsala creates a flavor profile that tastes like it came from a high-end Italian bistro, yet it’s simple enough for a weeknight dinner.

Why You’ll Love This Low-Carb Soup

• Gourmet Flavor Profile: The use of Marsala wine and fresh herbs elevates the dish far beyond standard mushroom soups.
• Cheese-Lovers Dream: A trio of cream cheese, Parmesan, and Monterey Jack creates a rich, thick texture without any flour or cornstarch.
• Perfect for Meal Prep: The flavors actually intensify as they sit, making it even more delicious the next day.
• Low-Carb Approved: High in fat and protein with minimal net carbs, fitting perfectly into a ketogenic lifestyle.

Ingredients

The Base and Proteins

• 2 Tbsp Olive Oil
• 1.5 lbs Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
• 1 lb Mushrooms (Cremini, Shiitake, or Portobello), sliced
• 1 Medium Yellow Onion, diced
• 4 cloves Garlic, minced
• 5 cups Chicken Stock (low-sodium)
• 5 Tbsp Dry or Sweet Marsala Wine

The Aromatics and Cheeses

• 1 package Fresh Thyme (tied into 2-3 bundles with kitchen twine)
• 10 Fresh Sage Leaves, finely chopped
• 6 oz Cream Cheese, softened and cubed
• ½ cup Parmesan Cheese, freshly grated
• ⅓ cup Monterey Jack Cheese, shredded
• Salt and Black Pepper, to taste

Instructions

1. Sauté the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper. Sauté until golden and cooked through (about 6–8 minutes). Remove the chicken with a slotted spoon and set aside.
2. Brown the Mushrooms: In the same pot, add the sliced mushrooms. Sauté for 6 minutes until they have released their liquid and are beautifully browned. (You may reserve a few tablespoons for garnish later).
3. Add Aromatics: Stir in the diced onions, garlic, sage, and the tied thyme bundles. Pour in the Marsala wine to deglaze the pan, scraping up all the savory browned bits from the bottom. Sauté for another 4 minutes.
4. Simmer: Pour in the chicken stock and bring the mixture to a simmer. Remove and discard the thyme stems once they have infused the broth.
5. Reincorporate Chicken: Add the cooked chicken back into the pot. Simmer the soup uncovered for 10 minutes to allow the flavors to marry.
6. Create the Creamy Finish: Reduce the heat to low. Whisk in the softened cream cheese, Parmesan, and Monterey Jack. Stir continuously until the cheeses are completely melted and the soup is silky and smooth.
7. Serve: Ladle into bowls and garnish with reserved mushrooms, a dollop of sour cream, or extra shredded cheese.

Expert Tips for Success

• Marsala Substitutes: If you prefer to avoid alcohol, you can use a mix of ¼ cup white grape juice, 1 tablespoon vanilla extract, and 2 tablespoons of sherry vinegar. For a lower-carb alcohol swap, try dry sherry or a dry white wine.
• Softened Cheese is Key: To avoid white specks in your chicken mushroom soup with marsala, ensure the cream cheese is truly at room temperature. Cold cheese will not emulsify as smoothly into the broth.
• Herb Bundles: Tying the thyme with kitchen twine is a pro tip—it allows you to get the maximum flavor from the leaves without having to pick out woody stems later.
• Mushroom Variety: Using a blend of mushrooms (like Shiitake and Cremini) adds a more complex, “woodsy” flavor than using just white button mushrooms.

Variations

• Dairy-Free: Substitute the cheeses with a dairy-free cream cheese alternative and use full-fat coconut cream instead of the shredded cheeses.
• Veggie Boost: Stir in 2 cups of fresh baby spinach or chopped kale during the last 5 minutes of simmering for added color and nutrition.
• Thickening Without Flour: The cheeses do a great job of thickening, but if you want an even heartier soup, you can stir in 1 cup of cauliflower rice during Step 4.

For the ultimate collection of top-rated comfort in a bowl, don’t miss our master guide to the 15 best soup recipes to try in 2026!

Frequently Asked Questions

Q: Can I make this in a Slow Cooker? A: Yes. Sauté the chicken and mushrooms first, then transfer everything (except the dairy/cheeses) to the crockpot. Cook on Low for 4–5 hours. Whisk in the softened cream cheese and shredded cheeses right before serving.

Q: Is Marsala wine keto-friendly? A: Dry Marsala is lower in carbs than sweet Marsala. For a strict keto chicken mushroom soup, choose “Secco” (Dry) Marsala, which has about 4g of carbs per serving. The small amount used in this entire pot makes the carb count per bowl very low.

Q: Why did my soup separate or look oily? A: This typically happens if the soup reaches a hard boil after the cheese and cream have been added. Once the dairy is in, keep the heat on Low just to melt the cheese.

Q: Can I freeze this chicken and mushroom soup? A: It is not recommended. Cream cheese and Parmesan-based soups can become grainy or separate when thawed and reheated. If you must freeze it, do so before adding the cheeses, then add them fresh when you reheat the base.