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Soups

August 11, 2021

Creamy Chicken and Mushroom Soup

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It’s still winter here. During the winter months, I love soup. I eat it for breakfast, lunch, and dinner. There’s something very warming about a big bowl of hot soup in the morning. I’m guessing most people haven’t tried soup for breakfast, so give it a try and let me know what you think. This soup comes together quickly and is full of flavor.

‍

Creamy Chicken and Mushroom Soup

Soup is a staple for winter and fall. It makes a perfect meal at any time of the day. This soup is Whole30 and Paleo compatible.

Prep:
15
min
cook:
25
min
total:
40
min
Print It
Author:

Elishah

Ingredients
  • 1 lb. boneless, skinless chicken thighs, diced into 1-inch cubes
  • 5 garlic cloves, minced
  • 2 T avocado oil
  • 1 large yellow onion, diced
  • 3 carrots, peeled and diced
  • 2 T fresh thyme
  • 4 C chicken broth
  • 2 C full fat coconut milk
  • 2 tsp fresh rosemary, minced
  • 10oz shiitake mushrooms, stems removed and thinly sliced
  • 1 1/2 tsp sea salt
  • 1 T coconut aminos
  • 2 tsp fresh lemon juice

‍

Instructions
  1. In a large pot over medium heat, add 1 tablespoon of avocado oil, diced chicken thighs, and 1/2 teaspoon of sea salt. Cook the chicken, stirring occasionally, until it’s cooked through and no pink remains. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside.
  2. Add 1 tablespoon of avocado oil, onion, garlic, and carrots to the pot. Sweat until the onions are translucent and fragrant, about 3-5 minutes. Add the chicken broth, mushrooms, thyme, and rosemary. Bring to a boil and reduce the heat. Simmer for about 10 minutes.
  3. Add the coconut milk, chicken, 1 teaspoon of sea salt, coconut aminos, and lemon juice. Stir and continue cooking for about 5-10 more minutes. Serve hot and store any additional soup in the refrigerator.

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Hi, I'm Elishah

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