Dad likes this homemade cream-of-chicken soup, which also happens to be low carb. We found the recipe originally on Easy Low Carb’s website, and it really is easy to make.
We used leftover chicken from the freezer, from a previous Shabbat, or even from a rotisserie chicken. You could also thicken this soup with a tablespoon or two of flour or corn starch, if you didn’t care about low carb.
This recipe makes enough for 1 or 2 servings.
2 tablespoons butter
1/4 onion, chopped fine
garlic, 2 cloves (or about a tablespoon minced garlic from a jar)
1/2 teaspoon thyme
2 ounces cream cheese
2 cups chicken stock
1/2 cup heavy whipping cream
1/2 teaspoon nutmeg
salt and pepper (to taste)
1/2 teaspoon xantham gum
1 1/2 cups chicken, cooked and shredded
Melt the butter in a saucepan with the onion and garlic, until the onion is soft and almost translucent. Add the thyme and cook until your kitchen smells yummy.
Add the cream cheese. Stir with a whisk over low heat until the cream cheese has melted and is smooth.
Add the two cups of chicken stock, heavy whipping cream, nutmeg, and salt and pepper. Simmer over medium-low heat for 10-15 minutes.
Remove about 1/2 cup of the soup mixture and add the xantham gum. Whisk well to remove any lumps, then add it back into the pot of soup.
Add the cooked chicken and simmer until warm. Enjoy!
(Dad likes adding a “dollop of Daisy” sour cream to his soup to thicken it even more.)
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