Cream of Chicken Soup with Bacon

• Gluten free

• Meat

  • 6 slices Bacon
  • 4 pieces Chicken thighs, skinless cooked and chopped

• Produce

  • 4 Celery, ribs
  • 2 cloves Garlic
  • 2 tbsp Parsley, fresh
  • 3 1/2 oz Shiitake mushrooms

• Canned Goods

  • 3 cups Chicken broth
  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/3 cup Cooking wine, white

Found on lowcarbyum.com

Description

Directions

• Cook bacon in 1 tablespoon butter over medium heat in large soup pot until crispy. Remove bacon from pot and set aside.
• Add 1 tablespoon butter to pot, add garlic and cook until golden. Add mushrooms and cook until they are softened.
• Add wine or water and cook until liquid is reduced by half.
• Stir in coconut milk, heavy cream, and chicken broth. Add celery and chicken. Simmer until heated throughout. Season with salt and pepper to taste. Garnish with parsley and bacon.

Nutrition