Low Carb Creamy Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 331.7
- Total Fat: 19.6 g
- Cholesterol: 109.2 mg
- Sodium: 582.4 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.1 g
- Protein: 32.1 g
View full nutritional breakdown of Low Carb Creamy Chicken Soup calories by ingredient
Introduction
This is an amazing low carb Chicken Soup that tastes so sinful, but isn't! Enjoy it! This is an amazing low carb Chicken Soup that tastes so sinful, but isn't! Enjoy it!Number of Servings: 6
Ingredients
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3 chicken breast halves, skinless and boneless
1/4 c minced onion
1/4 c minced carrot
1 cup diced celery
3 Tbls Olive Oil
1/2 c soy flour
6 c hot water
3/4 c heavy whipping cream
2 Tbls Knorr granulated Chicken Buillon
Pepper to taste
Tips
Enjoy this low carb dinner. Remember to exercise to get the most of this lifestyle!
Directions
Boil chicken breasts while you prepare the main soup. You will cut the chicken breasts into cubes later and add to the soup.
Heat the olive oil on medium high in the bottom of a dutch oven or large sauce pan big enough to hold 3 quarts. When the oil starts to barely smoke, put in the onion, carrots and celery and stir until onions are translucent. Add flour and stir. Will appear thick or gummy. Continue to stir to thoroughly cook the flour for about 5 mins. Add the water, cream and buillon. Reduce heat to medium.
Carefully remove chicken breasts from boiling water and cut up into small cubes (ok if not completely cooked). Add cubed chicken to soup. Cover soup and reduce to simmer for 15 minutes. Once you are sure chicken is cooked through, taste broth and add more bouillon and pepper to taste. You will love this.0
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user 1MARTIEE.
Heat the olive oil on medium high in the bottom of a dutch oven or large sauce pan big enough to hold 3 quarts. When the oil starts to barely smoke, put in the onion, carrots and celery and stir until onions are translucent. Add flour and stir. Will appear thick or gummy. Continue to stir to thoroughly cook the flour for about 5 mins. Add the water, cream and buillon. Reduce heat to medium.
Carefully remove chicken breasts from boiling water and cut up into small cubes (ok if not completely cooked). Add cubed chicken to soup. Cover soup and reduce to simmer for 15 minutes. Once you are sure chicken is cooked through, taste broth and add more bouillon and pepper to taste. You will love this.0
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user 1MARTIEE.