Creamy Chicken and Vegetable Soup

Recipe By Angela Lamson
Category Atkins; Dinner; Side Dishes; Soups
Main Ingredient Chicken
Cuisine Style American
Yield 8 Servings
Preparation Time 10 min
Cooking Time 15 min
Equipments Blender or Food Processor; Cutting Board; Knife; Large Saucepan

Ingredients
3 chicken breast, cooked and chopped
1 cup Celery, chopped
1 1/2 cups Mushroom, chopped
2 cloves Garlic
1 small Onion, chopped
3 tbsp Butter
3 tbsp Soy flour
4 cups Chicken broth
1 1/2 cups Cream
Preparation
1. Cut cooked chicken into chunks, set aside. Cut celery, onion, garlic and mushrooms into big chunks, set aside.

2. Melt buttet in a big pan. Add celery, onion and garlic. Cook until softened. Add mushrooms and cook a bit more. Stir in soy flour and a dash of pepper. Pour in broth and cream. cook and stir until thickened and bubbly. Cook and stir for one more minute. Remove from heat.

3. Blend until soup is as smooth as you like it. (completely smooth, or a little chunky.) You might have to do this in batches.... it's a lot of soup.

4. Return soup to pan. Add chicken chunks and heat through.
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Per Servings: 315 Calories; 24 g Fat; 14 g Sat Fat; 117 mg Cholesterol; 495 mg Sodium; 4 g Carb; 0.76 g Fiber; 21 g Protein.


Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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