Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

I love mushrooms, so I was very excited to see them getting so much attention in the Trim Healthy Mama Community last week! I felt inspired to create a recipe that would showcase their deliciousness (and convert my non-mushroom loving husband to the fungi-loving side!) This Dairy-free Mushroom & Chicken Soup did just that!

Mushrooms are rightly all the rage because they have the ability to absorb Vitamin D from the sun! According to the Trim Healthy Living EZine, letting your ‘shrooms soak in the rays for a few hours before use, can boost their Vitamin D level from 0 – 800! (A cold fridge completely eliminates their Vitamin D content). 

Isn’t that amazing?! God is such an awesome Creator. 

Ideally, you’ll want to put your mushrooms in direct sunlight to achieve this, but for us Northerners whose mushrooms may still freeze before they have time to absorb all that Vitamin D, letting them sun tan in a window is the next best thing. 

Now, about this  deliciously creamy l0w carb, gluten-free, dairy-free Mushroom & Chicken Soup!

You don’t need any special ingredients to make up a pot of this goodness! All you need:

Aside from their ability to be supercharged with Vitamin D, mushrooms are also amazing at absorbing other flavors, and the dried thyme and rosemary in this soup give it such wonderful flavor! I’m not a big fan of the taste of canned coconut milk by itself, but in this  Dairy-free Mushroom & Chicken Soup, all you get from it is pure creaminess. 

If you plan to freeze this Dairy-free Mushroom & Chicken Soup, I recommend doing so without the coconut milk added in. Make the rest of the soup as written, and then when you want to enjoy it, add the full-fat coconut milk as you heat it up. 

Yield: 6 servings

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

Dairy-free Mushroom & Chicken Soup | THM: S, Keto, GF, DF

Thyme, rosemary, and garlic bring a most wonderful flavor to this dairy-free Mushroom and Chicken Soup! A deliciously cozy hug on a cool, rainy day (or any other day, for that matter). THM: S. Keto. GF. DF.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 1/3 cup butter (ghee or coconut oil if dairy-free)
  • 4 stalks of celery, finely chopped
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 6 boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 cups chopped mushrooms (I used Mini Bella mushrooms)
  • 4 cups chicken broth
  • 1 tsp mineral salt
  • 1 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried rosemary
  • 1 can full-fat coconut milk

Instructions

  1. Melt butter (ghee or coconut oil, if dairy-free) in a large pot over medium heat. Add celery, onion, and garlic. Saute until soft. Add chopped chicken and cook until no longer pink. Add chopped mushrooms and cook for 3-4 more minutes. Pour in chicken broth and seasonings. Bring to a boil. Lower heat and simmer for half an hour. Stir in coconut milk.

Notes

You can use chicken breasts instead of thighs, if you wish.

Creamy Jalapeno Popper Chicken Thighs | THM: S

What’s creamy, saucy, cheesy, spicy and full of protein?

These Creamy Jalapeno Popper Chicken Thighs, that’s what!

Made without any special ingredients, this Trim Healthy Mama S main dish couldn’t be easier to prepare either. It contains very few carbs, is loaded with good fats and great flavor, and is compatible with low-carb, keto, and gluten-free diets, too.

I love it when a new recipe is received exceptionally well with my husband. His palate is the one I’m most interested in pleasing, and his reaction to these Creamy Jalapeno Popper Chicken Thighs did not disappoint!

He oohed and aahed over each mouthful, and when I asked if this was a good meal to introduce the plan to a would be Trim Healthy Man, he said, “Totally. This would get him hooked.”

My hubby enjoyed the leftovers the following day for his lunch and was every bit as pleased as the night before. It’s such a satisfying, flavorful meal: perfect for pairing with a low-carb vegetable side or salad.

Alternatively, you could cut up the chicken thighs into bite-sized pieces and use as a filling in a low-carb wrap with sour cream, lettuce, a bit of fresh tomato, and chopped up cucumber slices!

Yield: 4-6 servings

Creamy Jalapeno Popper Chicken Thighs | THM: S

Creamy Jalapeno Popper Chicken Thighs | THM: S

These Creamy Jalapeno Popper Chicken Thighs are creamy, saucy, cheesy, spicy, and full of protein! A majorly man-pleasing THM S main dish with no special ingredients.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 tbsp butter or olive oil
  • 6-8 boneless, skinless chicken thighs
  • 2 tsp chili powder (decrease if you don't like strong spice)
  • 1 tsp cumin
  • 1/4 tsp mineral salt
  • 1/2 cup diced onion
  • 1/4 cup diced pickled jalapenos
  • 2 garlic cloves, minced
  • ground pepper, to taste
  • 1/2 cup chicken broth
  • 4 oz. cream cheese
  • 1 cup cheddar cheese
  • 1 cup fried and crumbled bacon

Instructions

  1. Melt butter in a large skillet or frying pan over medium heat. Add chicken thighs. Season with chili powder, cumin, and mineral salt. Fry chicken thighs on both sides until cooked through. Remove chicken from skillet and set aside.
  2. Add diced onion and jalapeno to meat drippings and cook for 5 minutes, or until onion is translucent. Add minced garlic. Cook for 1 minute longer. Sprinkle with black pepper to taste. Add in chicken broth and cream cheese. Cook and stir until smooth. Stir in cheddar cheese and bacon crumbles until cheese is melted. Return chicken thighs to pan and coat in sauce. Cover and simmer for 7-9 minutes. Serve and enjoy!

Looking for other great Trim Healthy Mama Chicken Thigh recipes? Try these favorites!

Chicken Thighs In Creamy Tomato Spinach Sauce (S)

Maple Mustard Bacon-Wrapped Chicken Thighs (S)

BBQ Chicken (S or FP)

Cajun-Rubbed Chicken Thighs (S)

Chicken Thighs In Creamy Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you’d order at a restaurant! It’s gluten-free, high in protein, and low in carbs.

Personally, I’m not a big fan of spinach, but wilted, in a sauce made of store-bought marinara, fresh garlic, basil and cream, it tastes absolutely incredible! The nice thing about wilting spinach in a sauce is that you can easily double your greens intake! Spinach shrinks a lot as it heats up, so you can consume more of the highly nutritious leaf without even realizing it.

Boneless skinless chicken thighs are the main protein source in this dish. Seared in butter with mineral salt and pepper first, and then smothered in the creamy tomato sauce and sprinkled with Mozzarella cheese, they stay tender and juicy.

This is an S meal, as it’s low in carbs and high in healthy fats. It can be served as a complete meal, or enjoy it over spaghetti squash, or even Dreamfields pasta if you’re into that.

Dreamfields Pasta

If you want to make a quick Crossover for your hubby or kids, it’s also wonderful with garlic bread made on sourdough or sprouted bread.

You don’t need any special ingredients to make this family-pleasing dish:

  • butter
  • chicken thighs (boneless, skinless)
  • mineral salt
  • ground black pepper
  • sugar-free Marinara or tomato sauce (I used Costco’s Kirkland Organic Marinara Sauce)
  • heavy cream
  • garlic
  • dried basil
  • finely grated mozzarella cheese

This recipe only serves 3-4 if it’s all you’re eating. You can stretch it much further when used as a Crossover with sprouted bread for the kids! Otherwise, I’d recommend doubling the recipe if you’re feeding more than 3 people (count on 2 chicken thighs for each adult serving).

Yield: 3-4 servings

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs With Tomato Spinach Sauce | THM: S

Chicken Thighs in Creamy Tomato Spinach Sauce is a ridiculously fast and delicious Trim Healthy Mama S meal that tastes like something you'd order at a restaurant! It's gluten-free, high in protein, and low in carbs.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Tbsp butter
  • 6 boneless, skinless chicken thighs
  • 1/2 tsp mineral salt
  • 1/4 tsp ground black pepper
  • 1 cup sugar-free Marinara or tomato sauce
  • 2 garlic cloves
  • 1/2 tsp dried basil
  • 1/2 cup heavy cream
  • 4 cups loosely packed fresh baby spinach leaves
  • 1/3 cup finely grated mozzarella cheese

Instructions

  1. Heat butter in a large frying pan or skillet over medium-high heat. Season chicken thighs with salt and pepper and add them to melted butter to sear for 7-10 minutes on each side, or until cooked through. Remove from saucepan and reserve on a plate.
  2. Add tomato sauce, heavy cream, minced garlic, and dried basil to drippings in saucepan. Bring to a boil, stirring frequently. Simmer for several minutes on low heat. Add in fresh spinach. Stir until spinach wilts. Add cooked chicken back to the saucepan. Sprinkle mozzarella cheese on each piece of chicken. Serve once the cheese has melted.

Notes

This dish is a meal in itself, but you can also serve it over spaghetti squash, zoodles, or Dreamfields pasta.

If you'd like a Crossover meal, serve with garlic bread made with a loaf of sourdough or sprouted bread!

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs | THM: S

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs is a mouthful to say…

…and a mouthful to savor!

There is so much flavor packed into these slightly sweet bundles of protein!

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs look complicated to make, but they couldn’t be easier. Free of special ingredients, you probably have everything on hand to whip these up:

My oldest daughter loved these so much, she called dibs on the leftovers and ate them for lunch the next day!

Even though they’re easy enough to whip up any day of the week, these Maple Mustard Bacon-Wrapped Chicken Thighs are perfect for special occasions where you’re concerned about presentation. They look fancy served on a simple white plate with a side of green beans for a delicious, low-carb, Trim Healthy Mama-friendly S meal.

If you’re planning a fancy, on-plan Easter Dinner, stay tuned: I’ve got a delightful S menu plan coming up starring these Maple Mustard Bacon-Wrapped Chicken Thighs in the main course!

Yield: 6-8 servings

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

These impressive-looking Maple Mustard Bacon-Wrapped Chicken Thighs are so easy to make and packed with good flavor! A low-carb, keto-friendly, THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • meat from 3 pork sausages (casing removed)
  • 3 Tbsp chopped fresh parsley (OR 1 Tbsp dried parsley)
  • 1 tsp dried thyme
  • 2 Tbsp Parmesan cheese
  • 8 chicken thighs
  • 8 bacon strips
  • GLAZE:
  • 1 Tbsp mustard
  • 1 Tbsp xylitol
  • 1/2 Tbsp water
  • 1/2 tsp maple extract
  • 1/4 tsp molasses

Instructions

  1. Preheat oven to 350 F.
  2. Mix together pork sausage meat, parsley, thyme, and Parmesan cheese in a bowl. Set aside.
  3. Open up chicken thighs into a rectangular shape and pound flat with a meat mallet or the bottom of a glass. Take 1-2 Tbsp of the pork mixture, roll into a log shape that's slightly shorter than the width of the chicken thighs. Place a pork log at the bottom of each chicken thigh and roll up tightly.
  4. Wrap each stuffed chicken thigh with a slice of bacon. Arrange on a rimmed baking sheet.
  5. In a small bowl, whisk glaze ingredients together. Divide and drizzle evenly over each stuffed chicken thigh. Bake at 350 F for 40 minutes.

Notes

You can use 1/2 a Tbsp of Gentle Sweet instead of xylitol, if you prefer.

Cajun-Rubbed Chicken Thighs | THM: S

These Cajun-rubbed chicken thighs are one of the easiest, most affordable ways to enjoy a crispy-coated piece of chicken!

I first fell in love with Cajun-flavor during a mission trip to Louisiana/Mississippi to rebuild homes that were destroyed by Hurricane Katrina. Cajun and Jerk chicken were served everywhere and it was so good!

Cajun-rubbed chicken thighs are one of those “magical” dinners I pull out when I’m plum out of groceries. I can usually dig out a pack of chicken thighs from the freezer and the rest of this recipe is made from just olive oil, common herbs, and spices! No special ingredients necessary to enjoy some Creole goodness:

These Cajun-rubbed chicken thighs are a Trim Healthy Mama S protein source. Thighs are considered “dark” meat and aren’t as lean as chicken breasts. The best thing about enjoying chicken thighs in an S meal is that you’re free to enjoy that crisp, crusted, cracklin’ skin! My favorite part!

Cajun-rubbed chicken thighs have quite a kick to them, so they are well-paired with a milder, creamy side like Cheesy Cauliflower with Bacon….

….or Creamy & Crunchy Broccoli Salad.

Yield: 8-9 thighs

Cajun-Rubbed Chicken Thighs | THM: S

Cajun-Rubbed Chicken Thighs | THM: S

Cajun-Rubbed Chicken Thighs are an incredibly easy and affordable way to enjoy flavor-infused chicken with a crispy skin! A THM S.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 2 tsp mineral salt
  • 2 tsp freshly ground pepper
  • 2 tsp onion powder
  • 2 tsp dried oregano
  • 1 1/2 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/3 cup olive oil
  • 2.5 3 lbs bone-in, skin-on chicken thighs

Instructions

  1. Preheat oven to 400 F. Line a baking sheet with foil.
  2. In a small bowl, stir together herbs and spices with oil. Let sit for 5 minutes to thicken into a paste. Rub spice mixture all over chicken thighs. Arrange on prepared baking sheet. Roast thighs in oven at 400 F for 50 minutes - 1 hour. Let thighs rest 5 minutes before serving.

Notes

This rub is also delicious as a rub on grilled pork chops!