Low Carb Chicken And Mushroom Soup Recipes

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

CLEAR JAPANESE CHICKEN AND MUSHROOM SOUP

Steps:

• Gather all the ingredients.
• Fill a bowl with warm water and place Dried Shiitake Mushroom inside for about 5 minutes. This will re-hydrate the mushrooms.
• In a stove top pot, add 4 cups of water and Bonito Flakes. Bring to boil on high heat. Once boiling, remove from heat and let it steep for 5 minutes.
• In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
• Once Shittake mushrooms are re-hydrated (they will become soft), slice them into 1/8 inch slices and set aside.
• Finely slice green onions and set aside.
• After 5 minutes of steeping the soup base, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon and then discard. Next, add in Japanese sake, sweetener, Soy Sauce and bring to boil on high heat.
• Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.

KETO CREAM OF CHICKEN SOUP WITH BACON

Steps:

• Cook bacon in 1 tablespoon butter over medium heat in large soup pot until crispy. Remove bacon from pot and set aside.
• Add 1 tablespoon butter to pot, add garlic and cook until golden. Add mushrooms and cook until they are softened.
• Add wine or water and cook until liquid is reduced by half.
• Stir in coconut milk, heavy cream, and chicken broth. Add celery and chicken. Simmer until heated throughout. Season with salt and pepper to taste. Garnish with parsley and bacon.

CREAMY CHICKEN & MUSHROOM SOUP

Steps:

• Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
• Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
• Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.