It snowed all day today, and we're still on vacation. Twas perfect for soup.
Cream of Chicken Soup, New Mexico Low Carb Style
Chop up @ 3 slices of bacon in a good soup pot. Start it cooking while you finely dice a small onion and one stalk of celery. Toss that in the pot with the bacon. While you're at it, throw in a couple cloves of minced garlic. Stir it occasionally, letting the onions sweat out. Throw in a teaspoon or so of thyme and some garlic and onion powder along the way.
Take out the stock you made from the carcass of that roasted chicken you made the other day. Toss in some chicken breasts and the stock. Dig out that chunk of frozen diced green chilie you have in the freezer. Throw it in the pot too. Let simmer while you watch a movie.
Remove the cooked chicken breasts from the pot, and put in a kitchen aid mixer bowl. Shred using the paddle attachment. Be careful, going to fast is dangerous. Put shredded chicken back in stock. Peel two softball sized turnips. Dice in soup sized pieces. Add half of turnips to pot. Taste. Add salt, pepper, chicken bullion or other spices.
Simmer for @ 15-20 minutes or until turnips are very soft. Add one package of cream cheese. Use your immersion blender to blend soup. Don't be a whimp. Blend and blend and blend.
Toss in the rest if the turnips. Taste. Season as needed. At this point you'll probably only need a little black pepper. Let simmer until the turnips are done, about 15 minutes or so.
Enjoy!
