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Low Carb Creamy Leftover Veggie Tray Soup with Chicken

Print Recipe
Course Main Course
Cuisine American

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

Chicken Stock * You can use chicken stock with chicken or ham. But if you are using beef, best to use beef stock. Or you can use veggie stock which goes with all meat.
The amount of chicken stock can also vary with the volume of leftover veggies you are using. If you want it soupier- use more stock, if you want it more stewy decrease stock.
Keyword creamy, easy, low carb, quick, soup, veggie tray