Chicken, Mushroom and Bean Soup

posted in: Recipes 0

This soup recipe is a cold weather heart warmer. It’s something that gets better as it simmers. The flavors that you get from the chicken (skin and bone-in) is something I look forward to eating in the fall and winter. This low carb will not only satisfy your taste buds but also your waistline goals.

Chicken, Mushroom and Bean Soup

Prep Time7 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: healthy
Servings: 4
Calories: 561kcal
Author: SatMorning21


  • 3 Split chicken breast
  • 10 oz. Baby bella mushroom
  • 15 oz. Cannellini Beans
  • 1 Carrot
  • 3 cloves Garlic
  • 1/2 Onion
  • 2 1/2 Cups Chicken broth
  • 2 TB Butter
  • 1 TB Olive oil
  • 3 TB Flour
  • 1/3 Cup Water
  • 5 Slices Bacon
  • 1 1/2 T Balsamic vinegar
  • Salt & Pepper to taste


  • Salt and pepper the chicken.
  • Add butter and oil to a large pot, such as a dutch oven, set to medium heat. Allow to melt and heat for a few minutes.
  • Add the chicken and brown on the first side (about 5 minutes), flip and add bacon, then cook about 5 more minutes.
  • Add mushrooms, onions and carrots. Cook for 5-8 minutes.
  • Add garlic and cook for another 1-2 minutes.
  • Add the chicken broth and scrap up all the bits on the bottom of the pot.
  • Combine water, flour and vinegar into a small bowl and mix well to create a slurry.
  • Pour the slurry into the pot and mix well to incorporate.
  • Cover the pot and reduce heat to low and simmer for 20 minutes.
  • Add the beans and cook (uncovered) for an additional 20 minutes.


Calories: 561kcal | Carbohydrates: 29g | Protein: 48g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 1114mg | Potassium: 936mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2866IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 5mg





















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