Keto Recipes



  • 2 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into small cubes
  • Salt and pepper, to taste
  • 8 oz mushrooms, sliced (cremini or button mushrooms work well)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (preferably low sodium)
  • 1 cup heavy cream
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


1. Cook the Chicken:

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
  2. Season the chicken cubes with salt and pepper, then add them to the pot.
  3. Cook the chicken until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Sauté the Vegetables:

  1. Add the remaining tablespoon of olive oil to the pot.
  2. Add the sliced mushrooms and chopped onion. Cook until the mushrooms are softened and the onions are translucent, about 5 minutes.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Make the Soup:

  1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
  2. Stir in the heavy cream, dried thyme, dried rosemary, dried sage, and red pepper flakes (if using).
  3. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
  4. Taste and season with additional salt and pepper as needed.

4. Add the Chicken Back:

  1. Return the cooked chicken to the pot and let it simmer for another 5 minutes to heat through.

5. Serve:

  1. Ladle the soup into bowls and garnish with chopped fresh parsley.

Enjoy your comforting Keto Chicken & Mushroom Soup!

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