Cream of Chicken Soup (VLCD)


1. 3.5 oz. cooked chicken
1 cup of celery
1 – 2 c. organic chicken broth
3 cloves garlic
1/2 tsp parsley
1/2 tsp basil
Ground white pepper (to taste)
Salt (optional)
Preheat saucepan to Med-Hi heat. In food processor combine all ingredients and pulse until it reaches your desired consistency. Pour into saucepan and bring to a boil. Reduce heat to simmer, cover and heat 20-30 mins. Then serve..

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