Aunt Rocky’S Creamy Chicken Vegetable Soup (Lchf)

Name: Aunt Rocky’S Creamy Chicken Vegetable Soup (Lchf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter; 4 ounces, weight Mushrooms, Chopped (I Use Baby Bellas); 4 stalks Celery, Chopped; 1/3 cups Onion, Diced; 1-1/2 clove Garlic, Minced (or 1 1/2 Teaspoon Christopher Ranch Chopped Garlic); 1 teaspoon Hungarian Sweet Paprika; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1/2 teaspoons Thyme; 1/4 cups Bacon Crumbles (or 3 Strips Bacon Fried And Crumbled); 4 cups Kitchen Basics Original Chicken Stock (or Other 0 Carb); 1 Tablespoon Cooking Sherry Or White Wine (optional, But Adds Flavor); 1/4 cups Unsweetened Almond Milk; 8 ounces, weight Cooked Chicken, Cubed; 4 ounces, weight Zucchini, Chopped; 3/4 cups Heavy Whipping Cream; 2 Tablespoons Fresh Parsley, Chopped Fine (for Garnish)

Servings: persons

3 Tablespoons Butter
4 ounces, weight Mushrooms, Chopped (I Use Baby Bellas)
4 stalks Celery, Chopped
1/3 cups Onion, Diced
1-1/2 clove Garlic, Minced (or 1 1/2 Teaspoon Christopher Ranch Chopped Garlic)
1 teaspoon Hungarian Sweet Paprika
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1/2 teaspoons Thyme
1/4 cups Bacon Crumbles (or 3 Strips Bacon Fried And Crumbled)
4 cups Kitchen Basics Original Chicken Stock (or Other 0 Carb)
1 Tablespoon Cooking Sherry Or White Wine (optional, But Adds Flavor)
1/4 cups Unsweetened Almond Milk
8 ounces, weight Cooked Chicken, Cubed
4 ounces, weight Zucchini, Chopped
3/4 cups Heavy Whipping Cream
2 Tablespoons Fresh Parsley, Chopped Fine (for Garnish)

1
If you don't have ready made bacon crumbles, cook 3-4 strips of bacon until crispy and set aside to cool.
2
Chop all of the vegetables and chicken before you start. This soup comes together very quickly. I like to do chunky pieces of everything to make the soup more rustic.
3
In large pot, melt butter. Add mushrooms, celery and onion. Cook until onion is translucent and celery is tender. Add garlic, spices and bacon crumbles. Cook for another minute.
4
Pour in a small amount of the chicken stock and scrape bottom of pan to deglaze, if needed. Add remainder of chicken broth, sherry/wine, almond milk, cubed chicken and zucchini. Bring back to boil and simmer just long enough for the zucchini to become fork tender. Remove from heat. Stir in cream, taste and adjust spices if needed.
5
Ladle into large soup bowls, and top each with chopped parsley.
6
Leftovers may be frozen. (Go ahead and put the parsley garnish in before freezing in individual servings.)
7
Makes 5 servings of about 1 1/2 cups each.
8
Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Each serving with toppings: Calories 267, Total Fat 18 g, Saturated Fat 10 g, Sodium 874 mg, Potassium 578 mg; Total Carbohydrate 7 g, Dietary Fiber 3 g, Net Carbs: 4g, Sugars 3 g, Protein 18 g. Macros: 65% fat, 29% protein, 6% net carbs
9
February 2017 Roxana Lopez

966

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 Tablespoons Butter, 4 ounces, weight Mushrooms, Chopped (I Use Baby Bellas), 4 stalks Celery, Chopped, 1/3 cups Onion, Diced, and more.

Yes, Aunt Rocky’S Creamy Chicken Vegetable Soup (Lchf) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!