Whole30 Creamy Mushroom Chicken Soup

A hearty soup with a rich and creamy mushroom base paired with lean protein – this Whole30 creamy mushroom chicken soup is a mushroom lover’s dream! Simple steps and simple ingredients for the beginner or expert cook.

THE RECIPE

INGREDIENTS

2 large chicken breasts
1 1/2 cups diced yellow onion
1 tablespoon + 1 teaspoon ghee
1 pound cremini mushrooms, sliced
1 pound white mushrooms, sliced
4 ounces shiitake mushrooms, sliced
1 tablespoon ghee
1 cup chicken broth
1/2 cup coconut cream (full-fat coconut milk will also work)
1 teaspoon salt
1 teaspoon fresh thyme (stems removed)
2 teaspoons lemon juice

INSTRUCTIONS

Cut the chicken breasts into cubes
Place the chicken and a splash of oil in a medium saucepan over medium-high heat until cooked throughout. Remove the chicken and set aside
Add the diced onion to the pan and sauté in 1 teaspoon ghee over medium-high heat for 5 minutes, or until onion is fragrant and translucent
Add the sliced mushrooms to the pan with the 1 tablespoon ghee, then lower the heat to medium. Cook the mushrooms down for roughly 10 minutes
Scoop 3/4 cup of the mushroom mixture and set aside
Turn the heat to low then add the broth, coconut cream, salt, fresh thyme, and lemon juice. If unable to find coconut cream, you can also use a can of full-fat coconut milk. *Tip – chill the can in the refrigerator a few hours, then scoop out the cream at the top of the can once chilled
Pour the components from the pan into a blender and blend until creamy, then add the cooked chicken and reserved mushrooms
Pour the soup back into the pan and heat over stovetop until warmed throughout
Garnish with more fresh thyme if desired