Chicken and Mushroom Soup

Serves 4

A 3½-pound chicken will yield the 3 cups of coarsely chopped cooked meat you need for this soup. If you don’t have leftover chicken in your refrigerator, look to a compliant rotisserie chicken from your grocery store.

Prep: 20 minutes

Cook: 25 minutes

Total: 45 minutes

• 2 slices Whole30-compliant bacon, chopped
• 1 package (8 ounces) fresh cremini or button mushrooms, sliced
• ½ cup chopped onion
• 2 cloves garlic, minced
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes
• 4 cups Whole30-compliant chicken broth or Chicken Bone Broth
• 3 medium sweet potatoes, peeled and chopped
• 3 cups coarsely chopped cooked chicken
• 2 teaspoons chopped fresh thyme

Cook the bacon in a large pot over medium heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain.

Heat the bacon drippings in the pot over medium heat. Add the mushrooms, onion, garlic, salt, and pepper flakes and cook, stirring frequently, until the mushrooms are tender, 4 to 6 minutes. Stir in the broth and sweet potatoes. Bring to a boil then reduce the heat. Simmer, covered, until the sweet potatoes are tender, about 15 minutes.

Add the chicken and thyme and heat through, about 1 minute. Top servings with the bacon.