Cream of Chicken Soup

Ingredients

• 1 1/3 cups cottage cheese
• 1 cup heavy cream
• 1 cup mushrooms, sliced
• 3 teaspoons instant chicken bouillon
• 3 cups water
• 2 tablespoons dried chives
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 8 ounces cooked chicken, cubed
  

Instructions

1. In a blender, combine cottage cheese and milk. Blend until smooth, then pour into a saucepan.
2. Add mushrooms, broth mix, water, chives, paprika, pepper and nutmeg. Heat, stirring, over low heat until boiling.
3. Add chicken; heat through.

Yield: 4 servings

Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17 g Protein; 18 g Tot Fat; 3 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 24 mg Sodium; 81 mg Cholesterol

LOW CARBOHYDRATE RECIPES