I’m at that age where your doctor starts telling you that you’re going to kill yourself if you don’t start treating your body better. So, I’ve been trying to stick to low carb, high protein meals lately. There are some hits and some misses, but overall I am enjoying everything that I am eating, like this creamy chicken soup.

Although it’s not as thick and creamy as a roux-based soup, it is actually really delicious. You can probably thicken it with xantham gum if you are so inclined. If you don’t care about the carbs, then roux away!

Pressure Cooker Creamy Chicken Soup

(Adapted from this recipe)

Ingredients

• 2 lbs boneless skinless chicken breast
• 5oz sliced shitake mushrooms
• 2 cloves of garlic
• 6 slices of thick cut bacon
• 4oz celery, chopped
• 1/3 cup white cooking wine (or use water)
• 4oz cream cheese, cut into cubes
• 1/2 cup heavy cream
• 3 cups chicken stock
• 1/2 tbsp dried parsley
• salt and pepper to taste

Directions

Set the liner of your electric pressure cooker to the Saute/Browning setting. When it’s hot, add the bacon and cook until crispy. Remove from the pressure cooker, crumble, and set aside.

Drain all but 1 tbsp of bacon grease from the pressure cooker liner. Add the garlic and saute until it starts to turn brown. Add the celery and mushrooms and cook until they start to soften. Add the wine (or water) and cook until the most of the liquid has evaporated, scraping the browned bits from the bottom of the pan. Season with salt and pepper.

Add the chicken breast, chicken stock, and parsley. Cover, seal, and cook on High Pressure for 25 minutes. When the timer is up, allow the pressure to release naturally.

Uncover the pot and add the cream cheese and the heavy cream. Stir until the cream cheese has all melted. Taste and adjust seasoning as needed, then stir in the crumbled bacon. Serve hot.

Makes 6 servings