Taurine
Taurine is one of the best amino acids to help improve muscle soreness because it helps to push glutamate conversion ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
Do I NEED Carbs Pre-Workout?
In what situations should I take carbs pre-workout? There is no situation where you NEED pre-workout carbs, but there are ...
Folic Acid – Is Your Body Using It Or Is It Benign?
First off, congratulations if you understood my pun. Folic acid or Folate is also known as vitamin B9. The name ...
The Essentials of Bodypart Specialization: Quad Training
It is important to keep in mind that these 10 key suggestions for Quad training will fly in the face ...
Metabolic Flexibility: What It Is, and How Can You Improve Yours!
The ability to switch between glucose and fats (our two major energy sources) based on the foods we consume and ...
Norepinephrine: For One Last Rep
Picture yourself cranking out a heavy set of squats, your training partner counting down as rep number 20 of an ...
Showing Slide 1 of 7
See More
Creamy Chicken & Mushroom Soup
Ingredients:
3-4 cloves garlic, sliced (or more if desired!)
1 Tb avocado or MCT oil
8-12 oz assorted mushrooms, chopped
2 cups vegetable or chicken stock
1-2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp white pepper (black works as well)
1 cup grass-fed, organic whole milk mixed with 1 Tb potato or corn starch
1 lb cooked chicken breast, sliced into bite-size pieces
Optional: Truffle Oil to serve
Directions:
1. Heat oil in a pot over medium heat. Add garlic and allow to brown (3-4 minutes).
2. Add chopped mushrooms and continue to cook another 5 minutes.
3. Add stock and seasonings and cook through for 20-30 minutes.
4. Remove bay leaves.
5. Working in batches if necessary, transfer soup to a blender and pulse at low speed for 10-20 seconds. Be careful though – the heat will cause pressure to build in the blender, so make sure not to fill the blender more than 1/3 of the way full or the top might blow (speaking from a very messy experience!).
6. Transfer blended soup back to pan and, while stirring, add milk-cornstarch. Heat over low for 2-3 minutes.
7. Add chicken, drizzle with truffle oil (if desired) and serve, or store for up to 3 days.
