Whole30 Creamy Mushroom Chicken Soup

This creamy, dairy free mushroom soup with chicken is whole30 compliant. Dinner in under 30 minutes



  1. Cut the chicken breasts into cubes
  2. Place the chicken and a splash of oil in a medium saucepan over medium-high heat until cooked throughout. Remove the chicken and set aside
  3. Add the diced onion to the pan and sauté in 1 teaspoon ghee over medium-high heat for 5 minutes, or until onion is fragrant and translucent
  4. Add the sliced mushrooms to the pan with the 1 tablespoon ghee, then lower the heat to medium. Cook the mushrooms down for roughly 10 minutes
  5. Scoop 3/4 cup of the mushroom mixture and set aside
  6. Turn the heat to low then add the broth, coconut cream, salt, fresh thyme, and lemon juice. If unable to find coconut cream, you can also use a can of full-fat coconut milk. *Tip – chill the can in the refrigerator a few hours, then scoop out the cream at the top of the can once chilled
  7. Pour the components from the pan into a blender and blend until creamy, then add the cooked chicken and reserved mushrooms
  8. Pour the soup back into the pan and heat over stovetop until warmed throughout
  9. Garnish with more fresh thyme if desired