Soups High-Protein Soups
Rustic Chicken, Bacon & Wild Mushroom Pot
Method
Sauté Aromatics: Heat oil in a large pot over medium heat; crisp lardons for 4 minutes, then brown mushrooms and leeks until tender.
Build Flavor Base: Stir in garlic and thyme; cook for 1 minute until fragrant before adding shredded chicken and hot stock.
Simmer & Enrich: Bring to a gentle simmer for 10 minutes. Stir through crème fraîche to create a silky, low-glycemic, gut-friendly cream base.
Finish & Serve: Fold in spinach until wilted; season generously with black pepper. Serve piping hot in deep earthenware bowls.
Chef's Tip
Cooking Hack: Sautéing wild mushrooms in a bone-dry pan before adding oil locks in their earthy umami depth and prevents a rubbery texture.
Nutrition Facts
Per serving
315
Calories
38 g
Protein
12 g
Fat
8 g
Carbs
