A creamy low-carb chicken and mushroom soup recipe deep in flavour with a great aroma. Packed with potassium and magnesium, electrolytes which are much needed in winter.

Ingredients: serves 4

500 grams of skinless chicken thigh pieces

250 grams of mixed mushrooms

2 teaspoons of rapeseed oil or olive oil

1 shallot finely chopped

2 teaspoons of grated garlic (about 2 cloves)

1 teaspoon of fresh thyme

1 teaspoon oregano

1 litre of chicken stock

120 ml double cream

1 tablespoon corn flour

Salt and Pepper to taste


Cut the chicken thighs into bite size chunks. heat the oil in a large soup pan and saute the chopped shallot and garlic for a few minutes until soft. Add the chicken and fry until brown ( 5-7 minutes). While the chicken cooks slice the mushrooms and then cook for a few minutes with the chicken. Now pour in the chicken stock, simmer for 10 -15 minutes. To thicken the soup add the corn flour to a small cup and add some hot water stir till smooth and then add to the soup, stir until thick. Now serve into bowls add cream and stir so the soup changes colour and becomes a creamy consistency, sprinkle some if the herbs on top. The soup can be stored in the fridge for up to 5 days,

Macros: ( 1 serving)

Carbs 8.1 g
Protein 34.4g
Fat 15.9g
Calories 313