Most creamy Chicken soups have rice, skyrocketing your carb count. This soup has all the flavor without the carbs. For thanksgiving, you can take this recipe and sub turkey instead of chicken. Today the wind is blowing, and I am already looking forward to this warm comfort food.
You can make this without the nutritional yeast. I really like using it as a low carb thickener. My daughter introduced me to this, and I just love it, especially when I am making dairy-free dishes.
Serve with a beautiful side of Tomato Goat Cheese Galette
Carbs 7.3g Protein 27.9g
Makes 6 Servings
Ingredients
1 tbsp butter
1/2 medium red onion
2 celery staks
2 Medium Carrots
1 clove garlic
1 tbsp chicken soup base
1 tsp basil (dried)
1 1/2 lbs. Cooked boneless skinless chicken breast (shredded)
1 cup half and half
2 cups water
1 tbsp nutritional yeast
salt to taste
Directions
Melt butter in soup pot. Chop onions, celery, and carrots and saute in butter until soft. Remove shell of garlic and grate into soup pot. Saute one minute and Soup base. Stir and add remaining ingredients. Bring to a simmer and simmer for 10 minutes. Serve with some crusty bread.