Low-Carb Gluten-Free Cream of Chicken Soup

• Meat

  • 1/2 cup Chicken, cooked

• Produce

  • 2 cloves Garlic
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Parsley
  • 1/2 Yellow onion, small

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 4 tbsp Butter
  • 1 cup Heavy cream

• Other

  • 1/3 cup Thm baking blend* or 2 1/2 tablespoons coconut flour + 2 1/2 tablespoons almond flour

Found on workingathomeschool.com

Description

Ingredients

• 4 Tablespoons butter
• 1/2 small yellow onion, diced
• 2 cloves of garlic, smashed and peeled
• 1/3 cup THM Baking Blend* OR 2 1/2 Tablespoons coconut flour + 2 1/2 Tablespoons almond flour
• 1 cup heavy cream
• 3 cups chicken broth
• 1/2 cup cooked chicken, shredded or chopped, no skin**
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Directions

• Melt butter in a saucepan over medium heat Add onions and garlic and sauté 2-3 minutes Add THM Baking Blend OR coconut/almond flour combo and stir well Cook for 2-3 more minutes or until mixture is golden and pasty Add chicken broth, seasoning, and chicken and bring to a boil Reduce heat, cover your saucepan, and simmer for 10 minutes Pour into your blender (set on low)*** and blend until completely smooth Pour from blender back into saucepan Add heavy cream and simmer until heated through. COOL COMPLETELY - it should thicken a bit as a cools - before dividing into thirds and using in a casserole or freezing.