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Keto Cream of Chicken Portobello Soup
Keto Cream Of Chicken Portobello Soup
Ingredients
- 4 tablespoons (56 g) butter
- 1 cup (160 g) chopped onion
- 2 stalks celery, diced
- 1 large carrot, shredded
- 2 cups (200 g) portobello mushrooms, cut in matchstick strips
- 2 quarts (1.9 L) chicken broth
- 2 bay leaves
- 1 pound (455 g) boneless, skinless chicken breast
- 1/2 cup (120 ml) heavy cream
- salt and pepper
- guar or xanthan
Method
- Melt the butter in a large, heavy bottomed saucepan and add the vegetables
- Saute until the onion is translucent and the mushrooms change color
- Add the chicken broth and the bay leaves, bring to a simmer, and let cook on low for 30 minutes
- Scoop out about half of the broth and vegetables into your blender and puree
- Return to the pan
- Stir in the diced chicken breast and let simmer for another 20 minutes
- Stir in the cream, add salt and pepper to taste, and thicken just a little with guar or xanthan
- Remove the bay leaves and serve
Makes 6 servings
- Each with 26 g protein; 11 g carbohydrate; 2 g dietary fiber; 9 g usable carbs
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