When Texas had the worst winter storm we’d seen since 1980, I wanted soup! All the time, but I didn’t want to just chicken noodle, or cheese, or potato… I wanted them all! This recipe was born from that crazy time.
INGREDIENTS
- 1 tablespoon olive oil
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 3/4 cup chopped broccoli
- 1 tbsp of onion powder
- 3 cups cooked and shredded chicken
- 10.5 oz can cream of chicken soup
- 0.6 oz. zesty Italian dressing packet
- 1/2 cup cream cheese, softened
- 6 cups chicken broth
- 1 cup milk
- 10 oz. or 1 (bag) Keto Noodles – Spirals, Elbows, or Spaghetti (I use Great Low Carb Bread Company or Thin Slim Noodles) or Keto Prepped Noodles How to prepare “Keto” Pasta (with Real Pasta!)
- 2 cups of Diced Keto Prepared Potatoes (add internal link to Potato prep)
- 2 cups sharp cheddar cheese, shredded
- 4 pieces of cooked bacon, crumbled
DIRECTIONS
- Turn the stove onto Medium Heat.
- Get out a BIG soup pot. No, not that one, the big one at the back of your cabinet!
- Add olive oil and onion powder, then sauté celery, broccoli, and carrots for about 2-3 minutes.
- Turn down the heat to Medium-low and add chicken, cream of chicken soup, seasoning packet, cream cheese, broth, and milk.
- Whisk entire mixture together until smooth.
- Once the cream cheese has melted, cause let’s face it, it’s always the cream cheese that takes forever, turn temperature back up to medium and let soup simmer, but not boil, for about 20 minutes until carrots are tender.
- Now it’s time to add the noodles and potatoes.
- ***If you are using Keto Prepped noodles, simply bring them to room temperature before adding and wait about 5-10 minutes after you added the potatoes.
- Then stir in the shredded cheese until melted.
- Now simmer until noodles & potatoes are cooked and the soup thickens, about 15 minutes.
- Serve with delicious bacon crumbled on top of each bowl!
