This low-carb cream of chicken is decadent. Egg yolks and cream whisked into the broth make it rich as could be. Great with roasted broccoli or cauliflower to make it even more filling while keeping it low-carb.
2 cups chicken stock
1/3 cup minced chicken
4 tablespoons heavy cream
2 egg yolks
salt and pepper, to taste
Combine the chicken stock and chicken in a saucepan over medium heat. Heat through.
Quickly whisk the cream and egg yolks into the soup and mix well. Let simmer for 1-2 minutes but do not let the soup come to a boil.
Season to taste with salt and pepper and serve immediately.
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