Feeding the Active Writer: Low Carb Cream of Chicken Soup

Most soups use entirely too much starchy stuff for my taste–noodles, rice, potatoes, what have you.  I’ve done some variations, sometimes using Xantham gum rather than cornstarch of flour as a thickener.  This one worked well.


  • 1 lb cooked chicken, diced
  • 2 quarts chicken broth
  • 5 cups water
  • 2 cups mozzarella Cheese, shredded
  • 2 cups heavy cream
  • 2 tbsp xantham gum
  • 2 tbsp garlic powder
  • 2 tbsp ground black pepper
  • 2 tbsp dried parsley flakes
  • 1 tbsp thyme
  • salt to taste

Add all the ingredients into a 5 quart slow cooker.  I like to put the chicken in first, then sprinkle the xantham gum over it, then follow with the other ingredients.  This helps keep the xantham gum from clumping.  All of the seasoning amounts are approximate and basically “to taste”.

Cook on low for 4-6 hours.  Stir.

Makes 15 cups.

One cup has:

  • 14.5 grams fat
  • 1.5 grams net carbs
  • 10.5 grams protein

I use 3 cups as a very hearty lunch.  It keeps reasonably well in the refrigerator and keeps well.  I haven’t tried freezing, but I suspect it wouln’t present any problems there either.



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