Creamy Keto Chicken & Mushroom Soup
A simple hearty recipe for cold and flu sufferers. Because it is bone in all the goodness of the chicken is infused in the soup to help satiate and revive.
Servings: 4
Cost: 8
Ingredients
- 800 g – 900g Chicken thighs bone-in
- 250 g Button mushrooms sliced
- 300 g Cauliflower cut into small florets
- 1 medium Onion finely diced
- 2 stalks Celery sliced
- 3 cloves Garlic minced
- 150 ml Heavy cream Double cream
- 1 Litre Chicken broth or stock
- 20 g Butter you may need less if the chicken is fatty
- 1 tsp Dried thyme or rosemary
- Salt and black pepper to taste
Instructions
- Brown the Chicken: Place a large pot over medium-high heat. Add a tiny bit of butter and place the chicken thighs in, skin-side down. Cook for 5 minutes until the skin is golden and crispy. Flip and cook for 2 minutes. Remove the chicken from the pot and set it aside on a plate (it won't be cooked through yet).
- Sauté the Veggies: In the same pot (using the chicken fat left behind), add the onion, celery, and mushrooms. Sauté for about 5 minutes until softened. Stir in the minced garlic for the last 30 seconds.
- Simmer: Pour in the chicken broth and add the dried herbs. Place the whole chicken thighs back into the liquid. Bring to a gentle boil, then turn the heat down to low. Cover and simmer for 20 minutes.
- Add Cauliflower: Add the cauliflower florets to the pot. Simmer for another 10 minutes until both the chicken and cauliflower are tender.
- Shred the Meat: Use tongs to lift the chicken thighs out onto a cutting board. Use two forks to pull the meat off the bones. Discard the bones (and skin, if you prefer). Chop the meat into bite-sized pieces and stir it back into the soup.
- Finish with Cream: Stir in the heavy cream. Let it warm through for 1–2 minutes, but do not let it boil. Season heavily with salt and pepper.