A quick and tasty soup that can be made on a work night, or even made ahead and frozen until needed. Suitable for gluten free, Atkins, keto, chf, low carb, diabetic, low glycemic.
Preparation:
Cook:
Level: Easy
Ingredients
- 9 set Sabatino Roasted Garlic Chicken Meatballs (or any fully cooked chicken meatball), quartered
- 2 rods Celery, sliced
- ¼ whole Medium onion, chopped
- 3 ounces, weight Daikon, peeled and diced
- ½ whole Medium carrot, diced
- 1 tbsp Olive oil
- 1 tbsp Butter
- 32 ounces, liquid Basic cooking chicken broth, original, divided
- 1 teaspoon Christopher Ranch minced garlic (or 1 clove, minced)
- ¼ cups Parsley, chopped, divided
- 1 teaspoon Tarragon (or spices of your choice)
- ¼ teaspoons Salt
- ½ teaspoon Black pepper
- 1 cup Crimini mushrooms, sliced (see tip)
- ¼ cups Heavy whipped cream
Preparation
Cut the meatballs into quarters, set aside.
Clean and cut all the vegetables for the soup: celery, onion, carrot, daikon. Be sure to peel the daikon twice to remove all of the outer fiber layer.
Add olive oil to a medium saucepan, heat over medium heat. Add cut vegetables and sauté until tender.
While the vegetables cook, melt the butter in a skillet over medium heat and add the meatballs cut into quarters. Brown the meatballs in the butter, turning them gently to avoid breaking them. Add about 1/2 cup of chicken broth to the meatball pan to deglaze the pan. Turn off the fire.
Once the vegetables are cooked, add the garlic, spices and half the parsley to the pot. Cook one more minute. Deglaze the pan with more chicken broth, if needed. Add the rest of the broth, the meatballs and any juices from this skillet, as well as the mushrooms. Simmer 10 to 15 minutes for the flavors to blend.
Add the cream, mix well and taste; adjust the spices if necessary. If you add more spices, simmer for 5 more minutes.
Ladle the soup into serving bowls. Serving size about 1 1/2 cups each. Garnish with the remaining parsley and serve.
Remarks:
1. For fuller flavor, use frozen sliced crimini mushrooms that have been thawed in the microwave. I break the frozen slices in half in a bowl, put the mushrooms in the microwave for about 45 seconds, then pour the mushrooms and the resulting juice into the soup. This gives a lot more flavor than using fresh mushrooms, due to the quick cooking time of this soup.
2. I do not receive any bribes for the products used in my recipes. Brand names are included to ensure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available for MFP users to log into their food journals. Sugar alcohols and liquid sucralose are excluded from nutritional counts because they are not absorbed by the body and have a zero rating on the glycemic index.
3. For more Atkins/low carb/keto recipes and cooking tips, search Aunt Rocky’s Low Carb Recipes and Tips group on Facebook, or follow me on Pinterest at auntrocky2.
Nutrition information (estimates are per serving based on the exact ingredients I used, calculated with a free online recipe analyzer): Calories 257, total fat 19g, saturated fat 7g, sodium 818mg, potassium 412 mg, total carbs 6g, food Fiber 3g, net carbs 3g, sugars 2g, protein 17g. Macros: 68% fat, 27% protein, 5% net carbs
© September 3, 016 Roxana Lopez
