Slow Cooker Low Carb Chicken Broccoli Soup

Note from Cheri: Our friend April Fields, author of 101 Low Carb Dessert Recipes, shared this recipe with us. The recipe is part of an informative article April wrote about how to calculate a food's ECC of Effective Carb Count. Click here for lots more Low Carb Recipes.

2 pounds boneless chicken breast, cut into bite sized pieces or 2 cans (3 oz.) chicken breast 2 cups finely chopped broccoli (frozen or fresh) 1 bunch of scallions (5-6), chopped 4 ribs celery, diced 1 clove garlic, minced 1/2 cup butter 1 1 3/4 cups chicken stock 1 3/4 cups water 1 small can (4 oz.) mushrooms, plus juice (stems and pieces okay) 1 can (10 oz.) Cheddar Cheese soup 1/2 cup heavy cream salt & pepper to taste Optional Garnish: sour cream crushed red pepper

Makes 6 Servings Heat the slow cooker while you are preparing the vegetables. Sauté the scallions, celery and garlic in butter just until al dente, add the fresh chicken and cook just until it begins to turn. If you are using canned chicken, just add to slow cooker with the rest of the ingredients. If you are using frozen broccoli, defrost in the microwave first. Stir to mix and cook on low for 5-6 hours. Garnish with sour cream and crushed red pepper if desired. Total Net Carbs: 36 Per Serving:= 6