Creamy Chicken Garlic And Mushroom Soup
August 29, 2020 • 0 comments
Decedent, low-carb, savory, and satiating! This soup is perfect to bring out on those chilly winter nights, and serve alongside a thick slice of toasted sourdough bread.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (5 Tbsp) Grass-fed Butter
- (8-10 cloves) Garlic, minced
- (1 lbs) Mushrooms, thinly sliced
- (1 1/2) Onions, diced
- (6) Carrots, peeled and sliced
- (4) Celery Stalks, sliced
- (2 lbs) Chicken Breast
- (8 cups) Chicken Stock
- (1 1/3 cups) Cream (or half-and-half)
- (1 to 1 1/2 Tbsp) Salt
- Fresh cracked pepper to taste
- (1/2 tsp) Garlic powder
- (1/2 tsp) Onion powder
- (1 tsp) Xanthan Gum (to thicken)
Directions
In a medium-sized Dutch oven, melt your butter. Once melted, add in your minced garlic and onions. Sauté until fragrant – (about a minute.)
Add in your mushrooms, carrots, and celery and sauté until tender – (about 3 to 4 minutes.)
Once tender, sprinkle in your xanthan gum. Then, pour in your broth (did you try our recipe for 1-hour chicken stock!?) and stir. (Jar up the rest of your extra broth, and drink when needed for extra gut-healing benefits!)
Next, add in your cream, meat pieces from your chicken backs, and seasonings, to taste! Serve immediately and top with parsley for a garnish!
