Keto Recipes
KETO CHICKEN & MUSHROOM SOUP
Ingredients:-
- 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)
Instructions:-
1. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
- Season the chicken cubes with salt and pepper, then add them to the pot.
- 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:
- Add the remaining tablespoon of olive oil to the pot.
- Add the sliced mushrooms and chopped onion. Cook until the mushrooms are softened and the onions are translucent, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the Soup:
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Stir in the heavy cream, dried thyme, dried rosemary, dried sage, and red pepper flakes (if using).
- Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Taste and season with additional salt and pepper as needed.
4. Add the Chicken Back:
- Return the cooked chicken to the pot and let it simmer for another 5 minutes to heat through.
5. Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Enjoy your comforting Keto Chicken & Mushroom Soup!