Cream of Chicken & Mushroom Soup

We eat soup on a weekly basis… Last week, I made this for Charlotte and it turned out so good, I ended up making it for us as well.  Soup does not have to be a long cooking, complicated meal to make.  I often make keto soup in less than 15 minutes from start to finish!  I use the 8-inch skillet to cook the whole recipe. I apologize for the less than creative photo.  It’s very hard to take a picture of white soup in a white bowl! Next time I’ll know better…

300 calories

3:1 ratio

Ingredients

14g butter

20g chicken breast, diced very small – RAW

6g onion, diced very small, RAW

35g baby bella mushrooms, sliced thin

100g chicken broth (I used Imagine Organic Chicken Broth, Low Sodium)

43g 40% heavy cream

salt/pepper

pinch of nutmeg and thyme

Directions

In an 8-inch skillet, melt the butter over medium heat.  Add the diced chicken and onions to the melted butter.  Sauté until the chicken is cooked through.

Add the mushrooms to the chicken and onions.  Allow them to cook until soft and golden brown.

Add the beef broth to the pan and turn the heat to low.  Add the seasonings and allow this to simmer for a few minutes.

Add the heavy cream to the broth and pour the soup into a small bowl.  Make sure you scrape the pan very well.

Notes

This would be very good pureed!

I love to send soup to school, it is all-in-one and looks like “regular” food. These thermoses are great and easy to find in grocery stores, Target & Walmart.

Advertisements

4 comments

    • No I have not, I”m not sure if the cream would respond well to freezing. I think the best shot of freezing it would be in the pureed state. That may be enough to prevent the cream from curdling. Please let me know if you try!

Leave a Reply