Crème of Chicken & Mushroom Soup ⁣

I am not a huge fan of soups, unless they are nice and creamy! Then they are perfect for warming up on cold winter days. ⁣
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𝘛𝘩𝘪𝘴 𝘰𝘯𝘦 𝘤𝘢𝘯 𝘣𝘦 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘧𝘰𝘳 𝘢 𝘷𝘦𝘨𝘢𝘯 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘴𝘰𝘶𝘱. ⁣
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𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 ⁣
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✅ 2 large Chicken Breasts, cubed ⁣
✅ 2 Tbsp Olive Oil⁣
✅ 1 White Onion, chopped ⁣
✅ 2 cloves of Garlic, minced ⁣
✅ 1 tsp dried Oregano⁣
✅ 1 tsp dried Basil⁣
✅ 1 12oz pack of Mushroom Medley (or just an assorted variety of mushrooms), chopped⁣
✅ 500g of White Mushrooms, chopped⁣
✅ 2 Portobello Mushrooms, chopped ⁣
✅ 2 Tbsp Coconut Aminos⁣
✅ 1 400ml can of Coconut Milk⁣
✅ 1/2 cup Almond Milk⁣
✅ Salt & Pepper to taste ⁣
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𝗠𝗘𝗧𝗛𝗢𝗗⁣
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1. Heat 1 Tbsp of oil in a Dutch oven or large pot on medium heat. and cook chicken until done, remove and set aside. ⁣
2. Heat the other 1 Tbsp of oil, add the onion, garlic, oregano, and basil. Cool until onions are soft. ⁣
3. Add the mushrooms and coconut aminos, mixing everything together. Cook, covered, for 10min. ⁣
4. After 10min, remove the cover and cook for another 10min. ⁣
5. Add the coconut milk and almond milk and cook for another 10min. Add salt and pepper to taste. ⁣
6. Transfer everything (except the chicken) to a high speed blender, and blend until smooth. ⁣
7. Add chicken last and blend for 5 seconds. ⁣
8. Serve warm with some buns! (Recipe Here)
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Enjoy! ⁣
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𝘊𝘩𝘦𝘦𝘳𝘴 𝘵𝘰 𝘞𝘪𝘭𝘥 𝘏𝘦𝘢𝘭𝘵𝘩! 💚
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