Low Carb Creamy Chicken Mushroom Soup
After sautéing the mushrooms, then simmering them in the broth, a generous splash of heavy cream gives the mushroom and chicken soup a luxurious finish.The cream also provides enough fat to balance the Low Carb Creamy Chicken Mushroom Soup’s macros so it’s perfect for a ketogenic diet.
When I make chicken soup, I like to poach whole chicken breasts right in the broth. This not only gives and chicken broth a richer flavor, it protects the chicken from overcooking.
Cooked chicken is easier, than raw chicken, to cut into chunks. So you simply pull the cooked breasts out of the soup with tongs. Chop them. Then throw the chicken chunks back into the soup.
Low Carb Creamy Chicken Mushroom Soup
prep time10 minscook time23 minstotal time33 mins
Low Carb Creamy Chicken Mushroom Soup - A luxurious ketogenic chicken soup recipes with a rich silky mushroom broth, and hearty chunks of chicken and mushrooms.
Nutrition Facts
Low Carb Creamy Chicken Mushroom Soup
Amount Per Serving (1.5 cups)
Calories 201 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 70mg 23%
Sodium 949mg 40%
Potassium 673mg 19%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 15g 30%
Vitamin A 12.2%
Vitamin C 26.7%
Calcium 4.5%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
2 tablespoons unsalted butter
1 large sweet onion, peeled and chopped
1 cup chopped celery
5-6 garlic cloves, peeled and minced
18 ounces sliced mushrooms, mixed varieties
1 teaspoon fresh chopped rosemary
1 teaspoon dried thyme
1/3 cup dry sherry
1 pound boneless chicken breast
8 cups chicken broth
2/3 cup heavy cream
1 tablespoon cornstarch (or arrowroot for ketogenic)
1/4 cup chopped parsley
Salt and pepper
Instructions
Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.
When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.