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Creamy Chicken Garlic And Mushroom Soup

August 29, 2020 • 0 comments

Creamy Chicken Garlic And Mushroom Soup
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


  • (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)


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!

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