Description
A comforting low carb chicken and mushroom soup that is rich and creamy, perfect for a cozy meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- Add the diced chicken to the pot and cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer. Add the heavy cream, thyme, rosemary, salt, and pepper. Stir well to combine.
- Reduce the heat and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For added flavor, consider sautéing some diced bacon before adding the onions and mushrooms.
- Substitute the chicken with cooked shredded rotisserie chicken for a quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg