
Marisa Louise
Creamy Chicken Garlic And Mushroom Soup
Decedent, low-carb, savory, and satiating! This soup is perfect to bring out on those chilly winter nights, and serve alongside a thick slice of toasted sourdough bread

Soups are so underrated sometimes I feel! Not all soups have to be a bland chicken
soup you can jazz them up with ingredients like cream, chicken, mushrooms, grass-fed butter, and all the veggies you want! Nutrient-dense, and so flavorful and yummy!

If you're in a pinch, I've included a quick, 40-minute Instant Pot chicken broth recipe!
It's made with pasture-raised chicken backs, so yay for nutritious bone broth-based
soups! Recipe for all this yumminess below!
Creamy Chicken Garlic And Mushroom Soup
- Serves about 6 -
For the broth:
4 chicken backs
Fill water to Instant Pot max line (or 12 cups of water to your crockpot)
Add 1 onion cut into fourths
For Instant Pot: Cook on high pressure for 40 minutes. Vent once done, and set
aside till use.
For Crock-pot: Simmer on high for at least 4 hours INGREDIENTS:
5 tablespoons of grass-fed butter
8-10 garlic cloves, minced
1 lbs. of mushrooms, thinly sliced
1 1/2 onions, diced
6 carrots, peeled and sliced
4 celery stalks, sliced
Cooked meat from chicken backs
8 cups homemade chicken stock
1 1/3 cups of cream (or half-and-half)
1 to 1 ½ tablespoons of pink salt
Fresh cracked pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon xanthan gum (to thicken)
INSTRUCTIONS:
In a medium-sized Dutch oven, melt your butter. Once melted, add in your minced garlic and onions. Sauté until fragrant – (about a minute.)
Add in your mushrooms, carrots, and celery and sauté until tender – (about 3 to 4 minutes.)
Once tender, sprinkle in your xanthan gum. Then, pour in your broth, and stir. (Jar up the rest of your extra broth, and drink when needed for extra gut-healing benefits!)
Next, add in your cream, meat pieces from your chicken backs, and seasonings, to taste! Serve immediately and top with parsley for a garnish!