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Low Carb Creamy Chicken Soup

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Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • 2 large chicken breasts, cooked in boiling water, cooled and diced. (Reserve broth as indicated below)
  • (Rotisserie chicken breast would work too)
  • 6 cups chicken broth (Use broth from cooking chicken or canned chicken broth or water with an appropriate amount of chicken soup base added)
  • 1 Broth seasoning packet from Matzo Ball Soup Mix (discard matzo ball mix packet or save for another use)
  • 1/2 cup celery, finely chopped
  • 1 small onion, chopped
  • 12 baby carrots, finely chopped
  • 1 cup Heavy Cream
  • 1 tsp. minced garlic (from a jar)
  • 1 tsp. Xanthan Gum (thickener ... a little goes a very long way)
  • 1/2 tsp. pepper

Details

Preparation

Step 1

Process the onion, celery, and carrots in food processor or chopper. In a large saucepan bring chicken broth and chopped celery, onion and carrots to a boil. Add garlic. Reduce heat to a simmer and cook until vegetables are tender. Add cooked chicken and Matzo Ball Soup seasoning mix. Simmer for another 10 minutes. Remove 1 cup of broth from soup pot. Mix with Xanthum gum until thickened and smooth. Slowly add thickened broth back to pot and simmer for 5 minutes. Add heavy cream and pepper.

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