Our Favorite Soup
Low-carb, THM:S, gluten/egg/nut free
Serves: 12
  • 3 pounds chicken breast, drained and cut into bite-sized pieces
  • 4 slices turkey bacon, chopped (you could use regular bacon, but fry and drain it separately before adding it into the soup at the end)
  • 2 T butter
  • 1 large onion, chopped
  • ½ head of cabbage, sliced thin
  • 2 cups water
  • 1 lb. bag frozen broccoli florets
  • 8 oz. fresh mushrooms, sliced
  • 1 4 oz. can chopped green chilies
  • 1 T chicken bouillon (if you have allergies, use an allergy friendly bouillon or use more nutritional yeast in its place)
  • 1 T nutritional yeast flakes (can be purchased at bulk food stores and some grocery stores...you could probably use more chicken base/garlic powder to taste)
  • 2 tsp. basil
  • 2 tsp. garlic powder
  • 1 ½ tsp. dried dill weed
  • 1 tsp. toasted sesame oil
  • ½ tsp. black pepper
  • Salt to taste, if necessary
  • Red pepper, to taste
  • 2 cups cheese of choice (I used mozzarella)
  • 2 cups unsweetened almond milk (or carton coconut milk for a nut free option)
  • 1 cup heavy whipping cream
  1. In a nonstick skillet, cook the chicken and turkey bacon together until cooked all the way through and the juices run clear.
  2. Meanwhile, in a large soup kettle saute the cabbage and onion in the butter (cover the kettle with a lid and stir occasionally). After it has cooked for a bit, add the water and broccoli and let the vegetables cook until they’re crisp-tender. Add the mushrooms, chilies, and all the seasonings and let the soup simmer.
  3. When the chicken is cooked through, add it to the soup, juice and all. Add the cheese, unsweetened almond milk, and cream (don't boil the soup after this point) and let everything simmer together until the cheese is melted and dissolved. Taste and add salt if needed. Yields 12 servings.
  4. Serve with shredded mozzarella cheese if desired.
Recipe by Briana Thomas at https://www.briana-thomas.com/our-favorite-soup/