Cream of Chicken Soup

    Chicken soup is always a favorite; adding the cream to make a keto version only adds to the comforting properties of the soup!

    50 g 40% heavy cream

    51 g chicken broth, Imagine free range

    23 g chicken breast, cooked, diced small

    10 g celery, sliced thin

    10 g European-style butter

    11 g coconut oil

    Optional: salt/pepper

    After measuring all ingredients on a gram scale, combine the cream, chicken broth, chicken breast, celery, and butter in a small microwave-safe bowl. Heat in 30-second intervals stirring each time until warmed through and celery has softened, about two and a half minutes total.

    Notes: You can serve this “chunky” like the recipe above indicates, or you can puree this soup with an immersion blender for a very smooth consistency. Use xanthan gum for a thicker consistency.