Wednesday, June 5, 2019

Low Carb Creamy Chicken Mushroom Soup

Low Carb Creamy Chicken Mushroom Soup

2 tablespoons unsalted butter
1 large sweet onion, peeled and chopped
1 cup chopped celery
5-6 cloves garlic, peeled and minced
18 ounces sliced mushrooms, mixed varieties
1 teaspoon fresh chopped rosemary
1 teaspoon dried thyme
1/3 cup dry sherry
1 pound boneless chicken breast
8 cups chicken broth

  • Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
  • Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
  • Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.

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