Do you ever have a leftover veggie tray and are tired of eating plain veggies, but feel guilty for having to throw them out? I love repurposing leftovers. This low-carb creamy soup is an amazing way to use your leftover veggie tray. My husband is so sweet and thinks some of my random thrown-together dinners are his favorites. This one is a definite must-try!
What do you put on your veggie trays?
The glory of this dish, you can put just about any veggie in this soup. The below are my favorite veggies to add to this creamy soup:
- Carrots – keep in mind that carrots are higher in carbs, so you can keep these to a minimum if you are watching your carb count
- Celery
- Broccoli
- Cauliflower
- Mushrooms
Seasonings
You can use your favorite seasonings, but I really like this Pink Salt, Pepper, and Garlic McCormick All-Purpose Seasoning which has great flavors! I will add a bit more salt and pepper to taste.
If you do not have this seasoning, you can use salt, pepper, garlic powder, and a little Italian seasoning to your specific taste.
Protein
You can always keep this soup strictly vegetarian; however, I try to use some leftover chicken or beef that I may have had from a dinner earlier in the week. Rotisserie chicken is always an easy one also.
- Leftover Grilled Chicken
- Rotisserie Chicken
- Ground Beef
- Leftover steak bites
- Sausage Links- sliced
- Bacon Pieces
- Ham
Quantities
I want to be clear that because this recipe is using a leftover veggie tray, the measurements are really based on what you have on hand. For the example that I show here, I didn’t have much broccoli, but plenty of carrots and celery. You can really experiment with what you prefer. I also had 2 small chicken breasts leftover that I just diced up into small pieces.
Try some other low carb dinner recipes!
The Best Low Carb Meat and Veggie Chili
Low Carb Hearty Vegetable Goulash
Quick Video
Low Carb Creamy Leftover Veggie Tray Soup with Chicken
Ingredients
- 1 Tbsp Olive Oil
- 1 Small Yellow Onion
- 1 -2 Cups Carrots Sliced
- 1 Cup Celery Sliced
- 1-2 Cups Broccoli Cut into bite size pieces
- 1 Tbsp Minced Garlic
- 2 Cups Chicken diced
- 4 Oz Cream Cheese Cubed
- 1 Cup Heavy Whipping Cream
- 2 Cup Chicken Stock
- 2 tsp McCormick Himalayan Pink Salt with Black Pepper and Garlic All Purpose Seasoning Or use 1 tsp and Garlic powder and 1 tsp Italian seasoning
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Heat stock pot to medium-high heat.
- Add Olive Oil
- Toss onion in olive oil and celery – sauté until onions aretranslucent
- Add minced garlic- let cook until fragrant.
- Add remaining vegetables and cook until veggies start to soften
- Add diced chicken and mix
- Add cube cream cheese and mix until all incorporated aroundall chicken and veggies.
- Add heavy whipping cream while constantly stirring
- Add chicken stock and mix
- Add seasonings and mix
- Turn heat to medium low and let simmer for 20-30minutes
- Stir and taste test. Add salt and pepper to taste, if needed.
- Serve Warm
Notes
SHOPPING
