Keto Chicken & Mushroom Soup

Step 1Cut the chicken thighs into small bite-sized pieces.

Step 2Heat the ghee in a heavy based pot and sauté the chopped shallot and garlic for a few minutes until fragrant. Add the chicken and cook until the chicken is browned for 5 to 7 minutes.

Step 3While the chicken cooks, slice the mushrooms. Add the mushrooms and cook for a few minutes until the mushrooms start to soften.

Step 4Pour in the chicken stock, and then the cream and simmer for 10 to 15 minutes.

Step 5To slightly thicken the soup (optional), sprinkle ¹/₂ tsp of xanthan gum over the surface and then whisk in well.

Step 6Serve with fresh herbs, cream swirled on top or mushrooms as a garnish.

Step 7Store in an airtight container in the fridge for up to 5 days.