KETO CHICKEN & MUSHROOM SOUP

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 4 cups chicken broth (preferably low-sodium)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

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Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5-7 minutes per side, or until they are cooked through and no longer pink in the center. Remove the chicken from the pot and set it aside to cool slightly.
2. In the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until they become fragrant and translucent.
3. Add the sliced mushrooms to the pot and cook for another 5 minutes, or until they start to release their moisture and brown slightly.
4. Pour in the chicken broth and heavy cream, then add the dried thyme, salt, and pepper. Stir well to combine.
5. Shred the cooked chicken breasts using two forks and return the shredded chicken to the pot.
6. Bring the soup to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together and the soup to thicken slightly.
7. Taste the soup and adjust the seasonings if needed with more salt, pepper, or thyme.
8. Serve the Keto Chicken & Mushroom Soup hot, garnished with fresh parsley if desired.