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| A delicious, flavorful & creamy chicken soup! |
1 pound of boneless & skinless chicken breasts (fresh or frozen)
4 tablespoons (1/2 stick) butter
8 ounces cream cheese, cut into 1 inch cubes
4 cups chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
1/4 cup chopped fresh chives or green onions
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon xanthan gum (optional)
1 cup halved or quartered radishes
1 teaspoon pink Himalayan or sea salt
1 teaspoon black pepper
smoked paprika (optional)
Method:
Add all of the ingredients, except for the paprika, to the pot of a slow cooker. Cover and cook on high heat for 5 to 6 hours, or for 8 hours on low heat. Remove the cooked chicken breasts to a bowl and use two forks to pull the chicken apart, until it is well shredded. Return the shredded chicken to the pot and stir. Ladle into bowls and if desired, garnish with a sprinkle of smoked paprika. Makes 4 to 5 servings.
Nutritional info for 1 of 4 servings, approximately,
617 calories ~ 47.25 grams fat ~ 7.23 grams net carbs ~ 42 grams protein
Nutritional info for 1 of 5 servings, approximately,
493.6 calories ~ 37.8 grams fat ~ 5.8 grams net carbs ~ 33.5 grams protein
Notes: I have never been much of a soup eater, but this soup is so good that I savored every spoonful. (My family loved it, too.) It paired very nicely with
a side salad.
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