About
This delicious soup is perfect for cold nights or afternoons, and it comes together in under an hour. In the soup is chicken and mushrooms for protein and nutrients. The addition of fresh garlic and ginger strongly flavors the broth and is excellent for aiding digestion, if your tummy happens to not feel too well.
Ingredients
- 6 ounce boneless skinless chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- ½ tablespoon olive oil
- 3 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- ½ teaspoon garlic, fresh
- ¾ teaspoon ginger
- ⅛ cup, chopped green onions
- ½ teaspoon baking aids xanthan gum by bob's red mill
- 2 tablespoon whipping cream, extra heavy/gourmet, not whipped
- 2 cup chicken broth, bouillon or consomme, homemade
Instructions
- Season a chicken breast with the salt, pepper, and onion powder. Pour the olive oil in the base of a soup pot and cook the chicken in the oil on a medium-high heat until cook through – about 6 minutes per side. You can use a lid on the pot to seal the juices in the chicken and speed the cooking process.
- Once done, remove the chicken and set it aside to cool for later. Return the pot to the stove with any excess liquid and fat. Thinly slice the mushrooms and combine them in the pot with the garlic, ginger, and green onion. Stir the mushrooms over a low heat for 5 minutes until they are softened.
- Sprinkle the xanthan gum into the pot and stir the mushrooms until they are coated. Pour the heavy cream into the pot and cover with a lid. Cook at a simmer for another 5 minutes.
- Finally, pour the chicken broth into the pot. Slice the cooled chicken breast into bite-sized pieces and return this to the pot. Bring the soup to a boil, then reduce to a simmer. Cook openly for up to 10 minutes to reduce.
Nutrition Facts
- Servings: 2
- Calories: 298.0kcal/1246.9kJ (per serving)
- Fat: 15.6g (per serving)
- Carbs: 5.2g (per serving)
- Protein: 33.3g (per serving)
