Crockpot Keto Chicken and Mushroom Soup
A cozy, keto-friendly vegan soup that uses a Crockpot to create savory, creamy magic with mushrooms and meatless chicken-style protein.
Ingredients
- 2 cups plant-based chicken substitute soy or wheat-based
- 1 ½ cups sliced cremini mushrooms
- 1 small onion diced
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1 tsp thyme
- ½ tsp sage
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 tbsp olive oil
- ½ tsp xanthan gum optional for thickening
Instructions
- Sauté onion and garlic in olive oil until soft—just enough to smell impressive.
- Add mushrooms and cook for 2 more minutes until they surrender their drama.
- Transfer everything to your Crockpot like the domestic goddess you are.
- Add broth, coconut milk, spices, and vegan chicken. Stir it like you mean it.
- Cover and cook on low for 5 hours.
- Stir in xanthan gum during the last 30 minutes if you like it thick and velvety.
- Ladle into bowls and serve with smug satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Vitamin D: 22%
- Magnesium: 12%
- Vitamin B6: 15%
- Potassium: 14%
Notes & Flavor Tips
- Add a splash of lemon juice before serving for brightness.
- Swap coconut milk with cashew cream for a nuttier profile.
- Toss in spinach during the last 10 minutes for bonus greens.
- Serve with almond flour crackers for crunch without carb chaos.
- Leftovers taste even better tomorrow—like you but rested.