Creamy Keto Chicken Soup with Mushrooms and Spinach

This creamy keto chicken soup is the perfect comfort food for a cold day. It's made with simple ingredients, and it's easy to make. The chicken is cooked in chicken broth until it's tender, and then it's shredded and returned to the pot along with onion, garlic, and mushrooms. The soup is thickened with heavy cream and spinach, and it's seasoned with salt and pepper to taste.

This recipe was inspired by my grandmother's chicken soup. She always made it when I was sick, and it always made me feel better. I've adapted her recipe to make it keto-friendly, and I've added some of my own personal touches. I hope you enjoy this soup as much as I do!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup heavy cream
• 1 cup fresh spinach, chopped
• Salt and pepper to taste

Instructions

1. In a large pot, combine the chicken breasts and chicken broth.
2. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it.
4. Return the shredded chicken to the pot along with the onion, garlic, and mushrooms.
5. Cook over medium heat until the vegetables are softened.
6. Stir in the heavy cream and spinach.
7. Season with salt and pepper to taste.
8. Cook for an additional 5 minutes, or until the soup has thickened.

Why It Works

• The chicken is cooked in chicken broth until it's tender, which makes it easy to shred.
• The onion and garlic add flavor to the soup.
• The mushrooms add a meaty texture to the soup.
• The heavy cream and spinach thicken the soup and make it creamy.
• The salt and pepper season the soup to taste.