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Reviews Date of last review
Sun October 21, 2012
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Description: It turned a bit chilly outside today so I decided to try and make some hot, comforting Cream of Chix Soup the low-carb way. Am I ever glad I did! This is EXCELLENT! Definately not a canned soup here!!!

As I often do, I found a recipe online but I tweaked it to get it the way I want it. Here is the way I made it.
Ingredients: 2 cups chix breasts (I used leftover chix breast, shredded. You may prefer chopped)
3 cups chix broth (I used 3 cups water and added broth granules to taste. I use Maggi brand found in the mexican food section. It tastes WAY better, goes further, and is actually cheaper).
1 medium celery stalk, chopped
1 small onion, chopped
dash of paprika (a little goes a long way with this soup)
1/2 cup cauliflower, chopped (I used frozen)
1 cup Heavy Cream
1 clove garlic, chopped (I buy it already chopped)
1 tsp. Xanthan Gum (thickener ... a little goes a very long ways)
1 tsp pepper
(you prob won't need any salt if you used boullion to make your broth)
How To Prepare: I put the onion, celery, cauliflower, and garlic in my blender and chopped them up fine. I didn't want big chunks because then DH wouldn't eat it. He hates most veggies so I hide them from him.

Put the chopped veggies in a medium sized pot on the stove. Sprinkle with Xanthan Gum. Add chix broth, pepper and paprika. Cook until veggies are tender. Time depends on how small you got the veggies. I only had to cook mine for about 5 minutes. Add chix and let simmer on low for at least 5 minutes (I did it for 10 to give the chix more time to absorb the flavors).

Add cream. Ready to serve!

BTW, if you are a hearty eater and want to be able to eat more of this soup but need the carbs lowered, add 1 more cup of water and a little more of the boullion. We found that the soup is filling though so we didn't need to stretch it.
Of course, you can always add more chicken also. We didn't want to change a thing because DH absolutely loves it the way it is!
Number of Servings: 5
Carbs per serving - include all nutritional information if known: PER CUP CALS: 302, FAT: 20, CARBS: 5, FIBER: 1, NET CARBS: 4, PROTEIN: 26
Effort (Easy, Average, Difficult): Easy

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