Take a little leftover baked chicken, add some cooked bacon and a little ground pork breakfast sausage, coconut milk and voilà! A magical soup! One of my best ever, in fact! Since the leftover chicken used was some of my extremely popular Montreal Baked Chicken, I decided to increase the Montreal Steak Seasoning in the soup pot to pump the flavor profile up a bit more. This seasoning has yummy amounts of black pepper and dill in it. I’m not usually fond of dill, but with the right amount of black pepper, it’s yummy in this soup!
This dish is incredibly rich, has depth of flavor and the strong flavors of bacon and coconut in this soup are divine together. I served it once as the soup course for our annual neighborhood round-robin dinner party and was it ever a hit! This one’s a keeper and a must try for my readers who have not yet done so! This soup is not suitable until the nuts and seeds reintroduction phase of Atkins OWL (Ongoing Weight Losss) phase due to the coconut milk.
INGREDIENTS:
12 oz. cooked baked chicken meat, diced
4 oz. bulk pork breakfast sausage or ground pork
4 oz. lean bacon, chopped coarsely
2 oz. onion, chopped
1 T. shallot, chopped (or green onion)
3 cloves garlic, minced
5 oz. mushrooms, sliced
1/3 c. chopped parsley
3/4 c. leek, well washed, thinly sliced
¼ tsp. black pepper
1/8 tsp. cayenne pepper
1½ tsp. homemade Montreal Steak Seasoning
4 oz. cream cheese
1/4 c. heavy cream
3/4 c. coconut milk
2 c. homemade chicken stock (low sodium)
2-3 c. water (to desired thickness)
1 tsp. chia seeds, ground (I use 50:50 dark and white)
DIRECTIONS: Cut up the chicken into small bites and set aside. Cut bacon and brown a bit, add onion, leek and garlic. Sauté until onion is getting tender. Add sausage, mushrooms, parsley, and all seasonings. Sauté, stirring for 4-5 minutes. Add in cream cheese in small bits at a time, the diced chicken, chicken stock, water, coconut milk and ground chia seed. Simmer over low heat for about 15-20 minutes to allow the flavors to blend. Lower heat and stir in heavy cream. Simmer about 5 minutes longer at lowest heat to slightly thicken up. Add a bit more water if the overall soup is too thick or doesn’t have enough liquid for your liking. I found I wanted 1 c. more water in mine, as I don’t like too high a solids to liquid ratio in my soups.
NUTRITIONAL INFO: Entire recipe has 35 net carbs. I found my recipe made eight 1-cup servings, each containing:
315 calories
25.4 g fat
5.74 g carbs, 1.38 g fiber, 4.36 NET CARBS
16.5 g protein
580 mg sodium
Buttoni's Low-Carb Recipes 