Soup is a staple in our house as the cool weather is upon us. For some reason I like to eat warm, comforting food in the fall and winter. Even smoothies don’t appeal to me as much. Maybe its because I am cold natured and I like my insides to be warm too! So here’s another soup recipe for you.
This is an old favorite soup recipe that my sister, Kellie, made for us years ago. It’s so simple, yet so filling and nourishing. And a bit rich because of the cream cheese, which makes it the perfect soup for company or for pot lucks or to take to a family in need of a good homecooked meal.
Here’s the way I make it. I cook a whole chicken either by boiling it in a pot full of water or roasting it in the oven. I know Cate does the latter. Either way you cook the chicken the soup tastes the same.
While the chicken is cooking, begin to cook the rice. Then gather soy sauce, 2 or 3 garlic cloves, Jane’s Crazy Salt (found in the spice section at the grocery store), and 8 ounces of cream cheese. These ingredients you will blend together before adding to the soup. I use a stick blender and a deep bowl to accomplish this task.
Once you have a pile of cut up chicken, cooked rice and blended cream cheese mixture add all to 3 quarts of chicken broth. Let simmer, do not let it boil. Sprinkle with chopped chives and enjoy a bowl of upscaled chicken and rice soup!
Jane’s Krazy Salt on Amazon!
- 3 quarts of chicken broth
- Whole cooked chicken, cut up into bit size pieces
- 1 ½ cups cooked rice (I use brown)
- ¼ cup of soy sauce
- 2 0r 3 garlic cloves
- 1 ts. Jane’s Crazy salt
- 8 oz. cream cheese ( I use 1/3 less fat)
- 1 TB chopped chives
- Blend soy sauce, garlic cloves, salt , cream cheese and 1 cup of chicken broth together. Pour chicken broth into a large pot. Add chopped chicken, cooked rice and cream cheese mixture. Stir together and let simmer gently. Don’t let it boil. Sprinkle individual bowls of soup with chopped chives. Enjoy!
THM Version (E)
My Version: I like to separate my carbs and fats when I eat (most of the time), which keeps it in the E mode if you are a THM!
So I made this same soup for myself but I did not add cream cheese to the blending part. I added a bag of cooked cauliflower rice instead and then I thickened the soup with glucomannan . So follow the same steps as above but substitute cauliflower rice for the cream cheese, adding the seasonings and blending it together. Then add ½ ts of gluccie to the soup in pot. It was just as delicious, I thought, not quite as rich, but very flavorful. Cate said she preferred my way best! Try it and let me know what you think.
P.S. Glucomanan is a water -soluble dietary fiber that is derived from the Konjac root. It has so many health benefits. Here are a couple we like. The high fiber content helps one feel full longer, thus can help with weight loss. Since it is a water-soluble fiber it also has a beneficial effect on cholesterol. Gluccie, as THMers call it, helps relieve constipation and improves the health of your skin. The Japanese and Chinese have used konjac traditionally in their cuisine (ex. jellies) and medicine. We love it for all of these reasons. Give it a try! Click image below to be taken to amazon.