CREAM OF CHICKEN SOUP
2 tablespoons butter
1/2 cup onion, chopped, 2 3/4 ounces
1 clove garlic, minced
2 stalks celery, chopped
1 medium carrot, chopped, 3 ounces
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dry parsley
1/2 teaspoon paprika
2 teaspoons xanthan gum
12 ounces cauliflower, chopped, about 1/2 small
4 cups chicken broth
2 cups heavy cream
2 cups diced cooked chicken
1/4 cup fresh parsley, chopped
Salt, to taste, about 1-2 teaspoons
In a large soup kettle, sauté the onion, garlic, celery and carrot in butter until almost tender. Meanwhile, in a small bowl, stir together the bouillon, pepper, dry parsley, paprika and xanthan gum. When the vegetables are tender, sprinkle the seasoning mixture over them; mix well. Add the cauliflower and broth. Bring to a boil. Cover and simmer, stirring occasionally, on low heat about 20 minutes or until vegetables are very tender. Stir in the cream, chicken and fresh parsley. Simmer until soup is heated through. Add salt to taste.
Makes about 6-8 servings
Can be frozen
Per 1/6 Recipe: 454 Calories; 38g Fat; 20g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 340 Calories; 28g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
This is based on Tater Head's White Clam Chowder recipe. The photo shows the mushroom variation. I like it very much, but I think I'll cut the xanthan gum back to 1 teaspoon next time. My husband complained that it was a little slimy. I also think it could use a bit more chicken, but it's very hearty as it is.
VARIATION: Add 1/2 pound coarsely chopped mushrooms along with the vegetables.
Per 1/6 Recipe: 462 Calories; 38g Fat; 21g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
Per 1/8 Recipe: 346 Calories; 29g Fat; 16g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs