Pauls Awesome Low Carb Cream Of Chicken Soup Recipes

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

LOW CARB CREAM OF SPINACH SOUP

Steps:

• combine water, onions, garlic powder, salt, pepper, bouillon cube and spinach (I grabbed 6 large handfuls) in saucepan until it starts to come to a boil.
• Then add butter.
• Once butter melts add in heavy whipping cream.
• Cook for a few more minutes until spinach is desired tenderness.
• If you would like put spinach in food processor or blender to make it smaller pieces.

PAUL'S AWESOME LOW CARB CREAM OF MUSHROOM SOUP

Steps:

• Place the onions, mushrooms and butter in a 4 quart pot and sautee for five minutes or until mushrooms brown & cooked.
• Add all remaining ingredients into the pot and bring to a simmer and stir well.
• Once ingredients are at a simmer let pot simmer for eight minutes.
• After eight minutes have lapsed let soup cool enough to place into blender and blend until soup is smooth, then serve.

PAUL'S AWESOME LOW CARB CREAM OF BROCCOLI SOUP

Steps:

• (1) Take a 4 quart pot and saute the onions in the butter for five minutes or until soft.
• (2) Take Broccoli place in dish, place dish in microwave cook on medium for five minutes or until Broccoli warm. When done drain excess liquid from dish.
• (3) Add all ingredients (Except broccoli to pot) bring to simmer and stir well.
• (4) Once ingredients in pot are at a simmer add Broccoli and simmer for eight minutes.
• (5) After 8 minutes have elapsed let soup cool enough to place in blender and blend for one minute until soup is smooth. Then Serve.

LOW CARB SPICY PEANUT CHICKEN SOUP

Steps:

• Saute vegetables in oil until soft, about 5 minutes.
• Add chicken broth and diced tomatoes and bring to a boil.
• Add raw chicken breasts and poach in the soup for 15 minutes.
• Remove the chicken breasts, dice and return to the pot.
• Add the peanut butter, heavy cream and crushed red pepper; stir well to combine and heat thoroughly.

BASIC LOW CARB VEGETABLE CREAM SOUP

Steps:

• Trim the broccoli and cauliflower and chop coarsely.
• The core of the cauliflower and broccoli should be used too.
• Save a few tiny florets of broccoli to add later.
• In a large pot, heat the oil over medium heat.
• Add the garlic and sizzle until it smells fragrant.
• Add the broccoli, cauliflower, stock and salt.
• Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
• Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste.
• Thin with stock or water if the soup is too thick.
• Add the cream if desired.
• The dairy is optional and not included in the count.
• Total Calories: 566.
• Fat: 31 grams.
• Carbs: 63 grams.
• Fiber: 33 grams.
• Protein: 31 grams.