Keto Chicken and Mushroom Soup Recipe

Gluten Free
Lunch
Quick Easy
4/5
(8 reviews)
Keto Chicken and Mushroom Soup
Zylo Recipes

Description

Embrace the warmth of a comforting soup, ideal for chilly evenings or relaxed afternoons. This flavorful creation, ready in under an hour, brings together simple ingredients to craft a deeply satisfying bowl. Tender pieces of chicken mingle harmoniously with earthy mushrooms, offering a delightful combination of textures and subtle, savory notes.

Each spoonful provides a comforting blend of protein and essential nutrients. The aromatic foundation of this soup is built upon the pungent bite of fresh garlic and the subtle spice of ginger. These two ingredients infuse the broth with a vibrant warmth, creating a fragrant and invigorating experience.

As the soup simmers, the garlic mellows, lending a gentle sweetness that complements the sharpness of the ginger. Together, they create a balanced and inviting aroma that fills the kitchen. The broth itself is a key element, acting as the unifying force that brings all the ingredients together.

Its rich, savory character is enhanced by the slow simmering of the chicken and vegetables, allowing their flavors to meld and deepen over time. The mushrooms release their earthy essence into the broth, creating a subtle depth that lingers on the palate. This flavorful liquid coats the palate, providing a soothing and satisfying sensation.

Visually, this soup is just as appealing as it is delicious. The golden broth shimmers with flecks of fresh herbs, while the tender chicken and earthy mushrooms offer a pleasing contrast of colors and textures. A simple garnish of chopped scallions or a swirl of cream can add an extra touch of elegance, making it a dish that is both comforting and visually appealing.

Enjoy this delightful soup as a light lunch, a satisfying dinner, or a comforting snack any time of day. Its simplicity and wholesome ingredients make it a versatile and nourishing option for any occasion.

Preparation Time

Prep Time
2 min
Cook Time
32 min
Total Time
34 min

Nutrition Information

Per 1 cup serving
C
Calories
400 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
25 g

C
Fats
30 g
Saturated Fats 15 g
Unsaturated Fats 12 g

Cholestrol 100 mg
Sodium 800 mg
Potassium 400 mg
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Ingredients

    1.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    6 ounce
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    4.
    Onion Powder
    Onion Powder
    ⅛ teaspoon
    5.
    Olive Oil
    Olive Oil
    ½ tablespoon
    6.
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
    3 ounce
    7.
    Garlic, Fresh
    Garlic, Fresh
    ½ teaspoon
    8.
    Ginger
    Ginger
    ¾ teaspoon
    9.
    Green Onions
    Green Onions
    ⅛ cup, chopped
    10.
    Baking Aids Xanthan Gum by Bob's Red Mill
    Baking Aids Xanthan Gum by Bob's Red Mill
    ½ teaspoon
    11.
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    2 tablespoon
    12.
    Chicken Broth, Bouillon Or Consomme, Homemade
    Chicken Broth, Bouillon Or Consomme, Homemade
    2 cup

Instructions

    1.
    Season a chicken breast with salt, pepper, and onion powder. Pour olive oil into a soup pot and cook the chicken on medium-high heat until cooked through – about 6 minutes per side. Use a lid to seal in the juices and speed up the cooking process.
    2.
    Remove the cooked chicken and set aside to cool. Return the pot to the stove with any excess liquid and fat. Thinly slice the mushrooms and combine them in the pot with the garlic, ginger, and green onion. Stir over low heat for 5 minutes until softened.
    3.
    Sprinkle the xanthan gum into the pot and stir until the mushrooms are coated. Pour the heavy cream into the pot and cover with a lid. Cook at a simmer for another 5 minutes.
    4.
    Pour the chicken broth into the pot. Slice the cooled chicken breast into bite-sized pieces and return it to the pot. Bring the soup to a boil, then reduce to a simmer. Cook openly for up to 10 minutes to reduce.