Low Carb Chicken Soup. There is not anything much more satisfying than a bowl of low carb chicken soup after a hard day’s work and this will not disappoint. It’s hearty, stick to your ribs, has all the flavors, and none of the carbs, and made rich with the addition of heavy cream. This has been a restaurant trick for a long time but I think because of the fat fear mongering that is going on to this day, people have been afraid to use it and happy to not think about it when served in a restaurant.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Whole Poached & Pulled Chicken (Or Pulled Cooked Rotisserie Chicken)
- 3 T Butter
- 1 Cup Sliced Mushrooms
- ⅓ C Water (Or Chicken Stock)
- 1 C Diagonally Thinly Cut Celery
- ½ C Finely Chopped Carrot (Mostly For Color)
- ½ C Finely Chopped Onion
- ⅓ C Chopped Roast Red Pepper
- 2 T Green Onion Tops
- 2 T White Wine
- 1 t Poultry Seasoning
- 2 t Chicken Base***
- 2 C Heavy Cream
- 3 C Water (Or Chicken Stock)
- In large pan, sauté mushrooms in 2 T butter. Set Aside.
- Melt last 1 T butter, add liquid, wine, carrot, onion, celery, chicken base, & poultry seasoning and cook until tender 5-7 minutes. Add more stock as necessary.
- Add roasted red pepper, green onion tops, mushrooms & heavy cream and bring to simmer.
- Add chicken & dumplings and simmer until hot.
- Thin with liquid (stock) as necessary.
- Serve with lots of freshly cracked pepper.
- 8 Servings
- 312 Calories, 3.2g Protein, 29.6g Fat, 2.7g Carbs, 0.8g Fiber, 1.9g Net Carbs
- If using a commercial chicken stock only add chicken base to taste as the stock will probably have lots of salt.
- Now that you have the basic recipe you can delete and/or insert you own herbs to suit your tastes.
- And oh yeah, leftover frozen turkey works just as well for this dish.
- If you poach and pull 2-3 chickens at once you will save a lot of time when next you want to make this or any other dish calling for pulled chicken.