Chunky Cream of Chicken and Portobello Soup Recipe - Low Carb & Healthy
Low carb recipe for Chunky Cream of Chicken and Portobello Soup which belongs to the Soups recipe category.
- 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
- cup (120 ml) heavy cream
- Salt and pepper
- Guar or xanthan
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.
Each with 26 g protein; 11 g carbohydrate; 2 g dietary fiber; 9 g usable carbs.