I have to admit that until 4 days ago, I hadn’t had a single bowl/cup/drop of soup this entire Winter. Ridiculous right? I know!
The ready made soups you get from the store that just need to be heated, all have sugar, cornstarch/flour in them, making it impossible for me on my LCHF lifestyle.
I decided to make a creamy chicken and veggie soup after I got home from work, with the thought we’d only eat it the next day, but I surprised myself with how fast it went and we were eating a bowl before our actual dinner. In fact it was so filling, we hardly touched dinner.
Here is the easy recipe that is so delicious, you might need to double up on the ingredients to ensure you do have seconds left for the next day.
- 1 punnet of mushrooms
- 2 large carrots (I found baby ones so I used a few)
- 3 celery sticks chopped
- 150g of leeks chopped
- 1 small onion chopped. I used half a big red onion, for its flavour.
- 1,5 litres of chicken stock (if you can make your own, that’s ideal, check stock for hidden sugars and flour/cornflour)
- Fresh thyme
- 4 chicken breasts
- 250ml cream
Heat some butter and brown the mushrooms. Remove them and set them aside.Add a little more butter and sauté the rest of the chopped vegetables. Add the mushrooms back into the pot and add the chicken stock.Add the fresh thyme and chicken breasts.Allow it to simmer for 30-40 minutes.
Remove the soft chicken breasts, shred them up and then return to the pot.Stir well and then add in the cream.You can either leave it chunky or blend it so that it’s smooth. I left mine chunky.
Dish it into a bowl and slurp it up. It really is soup-er!