Description
A fast, satisfying meal that is creamy, savory, and low in carbs, filled with sautéed mushrooms, celery, rich cream, and tender shredded chicken.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup cooked chicken, shredded
- 2 cups leafy greens (spinach, kale, or Swiss chard)
- 1 cup celery, diced
- 1 cup mushrooms, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced celery and sliced mushrooms and sauté until tender, about 4–6 minutes.
- Stir in the cooked chicken and garlic and onion powder; cook for another 2–3 minutes.
- Pour in the chicken or vegetable broth and bring to a simmer; let it simmer for 5–7 minutes.
- Add in the heavy cream and leafy greens; cook just until the greens are wilted, 2–3 minutes. Season with salt and pepper to taste.
Notes
Serve with optional toppings like crispy bacon bits, Parmesan, or avocado. Can be stored in the refrigerator for 3–4 days or frozen for 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 100mg