Cream of Chicken and Leek Soup (Low Carb)

Cream of Chicken and Leek

Using mostly leftovers and things I had on hand, I was able to whip this soup up for poor, sick Doug and myself quite quickly on a dreary weekend morning. It’s been a while since I’ve used cauliflower to thicken a cream soup and I needed to use up the half head that I had in the fridge, so it was fate.

I had also woke up craving something crunchy and salty so I made a batch of cheese crackers similar to Cheez-Its, but low in carbs. The crackers paired really well with this soup, so I drowned a few in the creamy broth. Best decision ever.

Leek

2 cooked skinless chicken breasts, torn into pieces (I used leftovers, yet again, from a grocery rotisserie chicken)
1/2 head of a large cauliflower, steamed until super tender
1 large leek, thinly sliced
1 large onion, diced
4 cloves of garlic, minced
6 cups chicken stock
1 cup heavy cream
4-6 sprigs of thyme leaves, stripped from stems
2 tbsp butter
1 tbsp olive oil

Salt and pepper

Heat oil and butter in a large stock pot over medium heat. Add the onions and leeks seasoned with salt and pepper and cook until softened; about 5-10 minutes. Add the garlic and thyme leaves and cook a few more minutes until fragrant.

Add the cauliflower to the pot and pour in the stock. For this next step you can either remove the soup and blend in batches or use an immersion blender in the pot to break down the cauliflower. The cauliflower serves the same purpose here as a roux would in a thick cream soup. Once the soup is a creamy consistency, put the chicken pieces in the pot and bring to a boil.

Once boiling, add the cream and reduce the heat to medium low to simmer. Stirring and scraping the bottom of the pot frequently, simmer for another 10-15 minutes until desired consistency.

Serves 4 – 6

Cream of chicken and leek soup

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