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Ingredients
| chicken breasts: 3 oz |
| water: 3 cups |
| heavy whipping cream (fluid): 1 cup |
| chicken bouillon: 4 tsp |
| parsley: 2 tsp |
| onions (chopped): 1/3 cup (diced) |
| celery (chopped): 1/3 cup (diced) |
| salted butter: 2 Tbl |
| white pepper (ground): 2 tsp |
| flaxseed (ground): 2 Tbl |
Paul's Awesome Low Carb Cream of Chicken Soup
Credit: Food.com
User rating:
-
Prep Time
1 min -
Cook Time
13 min -
Servings
2 serving(s)
Tags
- Dice Onions, Celery & Chicken (dice chicken separately).
- in a 4 quart pan Sautee Onion & Celery in butter for approximately 5 minutes.
- In non stick frying pan cook 3 ounce chicken breast submerged in water until cooked (approximately 5 minutes)
- Add all ingredients (except chicken) into a the 4 quart pot. Stir ingredients & bring contents of pot to a simmer. Once Pot is at a simmer let simmer for eight minutes.
- Once soup is finished simmering remove from heat & let cool enough so that it can be placed in Blender. Blend for 1 minute. Add Chicken to soup & serve.