Paul’s Awesome Low Carb Cream of Chicken Soup

The first time I made cream of chicken soup from scratch, it was a revelation. Growing up, it always came from a can, a quick fix on a cold day. But the homemade version? The aroma of gently sautéed vegetables, the rich, velvety texture, the comforting flavor that permeated the entire kitchen – it was a completely different experience. Now, this low-carb version brings all those comforting memories back, without the guilt! It’s a hug in a bowl, perfect for a chilly evening or when you just need a little culinary comfort.

Recipe Overview

• Prep Time: 14 minutes
• Cook Time: 8 minutes
• Total Time: 22 minutes
• Servings: 2
• Yields: 2 Bowls
• Dietary Type: Low Carb

Ingredients

• 3 ounces chicken breasts
• 3 cups water
• 1 cup heavy cream
• 4 teaspoons chicken bouillon powder
• 2 teaspoons parsley
• 1⁄3 cup diced onion
• 1⁄3 cup diced celery
• 2 tablespoons butter
• 2 teaspoons white pepper
• 2 tablespoons ground flax seeds

Equipment Needed

• 4-quart pan
• Non-stick frying pan
• Blender

Instructions

1. First, prepare your vegetables and dice the onions and celery. Also, dice the chicken breast separately. This ensures even cooking and a pleasing texture in the final soup.

2. In a 4-quart pan, melt the butter over medium heat. Add the diced onion and celery and sauté for approximately 5 minutes, until they become translucent and fragrant. This step is crucial for building the flavor base of the soup. Don’t rush it!

3. While the vegetables are sautéing, in a non-stick frying pan, cook the 3 ounces of diced chicken breast submerged in water until cooked through, about 5 minutes. Poaching the chicken in this manner ensures it stays tender and moist. Make sure the internal temperature reaches 165°F (74°C) for food safety.

4. Once the onions and celery are softened and the chicken is cooked, add all remaining ingredients (except the cooked chicken) into the 4-quart pot. That includes the 3 cups of water, 1 cup of heavy cream, 4 teaspoons of chicken bouillon powder, 2 teaspoons of parsley, 2 teaspoons of white pepper and 2 tablespoons of ground flax seeds.

5. Stir the ingredients well to combine, ensuring the bouillon powder dissolves properly. Bring the contents of the pot to a simmer. A simmer is key; you want gentle bubbles, not a rolling boil, to prevent the cream from curdling.

6. Once the soup is at a simmer, let it simmer gently for 8 minutes, stirring occasionally. This allows the flavors to meld together beautifully and the flax seeds to thicken the soup slightly.

7. After the soup has finished simmering, remove the pot from the heat and let it cool slightly. This is important to prevent the blender from exploding from the heat. Allow to cool for about 5-10 minutes.

8. Carefully transfer the soup to a blender. Blend for 1 minute, or until the soup is smooth and creamy. Be cautious when blending hot liquids; start on a low speed and gradually increase to prevent splattering. If you prefer a chunkier soup, you can skip the blending step entirely, or blend only half the soup.

9. Finally, add the cooked chicken to the blended soup and stir to combine. Taste and adjust seasoning if necessary.

10. Serve hot and enjoy your Paul’s Awesome Low Carb Cream of Chicken Soup!

Expert Tips & Tricks

• For an even richer flavor, use homemade chicken broth instead of water and bouillon powder.
• If you prefer a thicker soup, add a little more ground flax seeds (1 teaspoon at a time) and let it simmer for a few more minutes.
• To avoid curdling, make sure your heavy cream is fresh. Don’t boil the soup once the cream has been added.
• If you don’t have white pepper, you can use black pepper, but the flavor will be slightly different.
• Sautéing some minced garlic alongside the onions and celery adds another layer of flavor.

Serving & Storage Suggestions

Serve Paul’s Awesome Low Carb Cream of Chicken Soup hot, garnished with a sprinkle of fresh parsley or a swirl of heavy cream. A side of low-carb crackers or a warm, crusty bread (if you’re not strictly adhering to a low-carb diet) complements the soup perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the cream to separate. You can also microwave the soup in a microwave-safe bowl, stirring every 30 seconds, until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	654.7 kcal	N/A
Calories from Fat	567 g	87%
Total Fat	63.1 g	97%
Saturated Fat	36.3 g	181%
Cholesterol	221.3 mg	73%
Sodium	921.5 mg	38%
Total Carbohydrate	11 g	3%
Dietary Fiber	3.2 g	12%
Sugars	2.4 g	9%
Protein	14 g	28%

Variations & Substitutions

• Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a dairy-free option. The flavor will be slightly different, but still delicious. You may need to adjust the seasoning slightly.
• Vegetarian: While this recipe includes chicken, you can easily make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. Consider adding mushrooms for a hearty, savory element.
• Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Cheesy: Stir in some shredded cheddar cheese or Parmesan cheese at the end for a cheesy twist.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs. They have a richer flavor and will add more depth to the soup. Be sure to trim any excess fat before dicing and cooking.

Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes even better the next day after the flavors have had time to meld. Store it in the refrigerator and reheat before serving.

Q: What if my soup is too thin?
A: If your soup is too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup and cook until thickened. For a low-carb option, add a small amount of xanthan gum.

Q: Can I freeze this soup?
A: Yes, you can freeze this soup. However, the texture may change slightly after thawing. To minimize this, cool the soup completely before freezing and store it in an airtight container.

Q: I don’t have ground flax seeds. Can I use something else?
A: If you don’t have ground flax seeds, you can use a small amount of cream cheese, about an ounce, blended in at the end to thicken the soup.

Final Thoughts

So there you have it – Paul’s Awesome Low Carb Cream of Chicken Soup. It’s a delicious, comforting, and surprisingly easy-to-make soup that’s perfect for a cold day or any time you’re craving a taste of home. I encourage you to give it a try and let me know what you think! Feel free to experiment with different variations and substitutions to make it your own. Serve it with a side salad for a complete and satisfying meal. Enjoy!