Cream of Chicken and Mushroom Soup

 

 

INGREDIENTS

6 Cups Chopped Baby Bellas

1 Tablespoon Minced Garlic

2 Tablespoons Grass-fed Butter

¾ Cup Yellow Onion Chopped

1 ½ Cups Celery Chopped

1 ½ Cups Carrots Chopped

3 Tablespoons Cassava Flour

7 Cups Chicken Bone Broth

1 Teaspoon Thyme

2 Cups Heavy Whipping Cream

4oz Full Fat Plain Cream Cheese

Himalayan Salt and Cracked Pepper to Taste

5 – 6 Chicken Breasts

ASSEMBLY

1. In a large frying pan melt butter and sauté mushroom and garlic for about 5 minutes.
2. Add cassava flour to the mushrooms and mix well.
3. In a crock pot add onions, celery, carrots, mushrooms, broth, thyme, chicken breast, salt and pepper. Mix well.
4. Cook on low for 8 hours.
5. In a small sauce pan on medium low heat add heavy cream and whisk until the cream is warm.
6. Add cream cheese in batches and whisk until completely melted.
7. Add cream to the crock pot and mix well.
8. Cook on low for an additional 30 minutes.
9. Serve.

SERVES 10

HEALTH BENEFITS

Garlic:  Can reduce high blood pressure, and it also contains antioxidants.  Top food for gut health – it contains prebiotic fiber, plus it’s also antiviral and antifungal.

Cracked Pepper:  Increases the hydrochloric acid secretion in the stomach, which helps improve digestion.

Himalayan Salt:  One of the cleanest salts you can find. As opposed to conventional table salt that is heavily processed which removes its beneficial minerals.

Mushrooms:  Contain numerous compounds and nutrients that have been proven to fight cancer. They contain antioxidants and anti-inflammatory proprieties.

Free-Range Chicken: Excellent source of protein.

Heavy Cream and Cream Cheese:  The high fat and low sugar content makes heavy cream and cream cheese an EXCELLENT Ketogenic choice.