After a sickly weekend and craving comfort food, I combined some recipes and came up with this cream of chicken soup. It was very filling and hit the spot!

Add water to stockpot. Boil together chicken (I used boneless breast and boneless thighs), chopped carrots, onions, and celery until chicken is tender. Remove chicken and allow to cool a bit. Depending on how much carb you want, you can either keep the carrots, onion, and celery or throw it out - it was just to season the chicken.

Chop up the chicken.

Dump out the stockpot and start fresh with chicken broth, the chopped chicken, 1 tsp of poultry seasoning, and the vegetables if desired (I used a little bit of the carrots, onion, and celery - maybe 1/4 cup of each). Bring to a boil. Reduce heat and add in 1/2 cup of heavy cream. I used the old "salt shaker" trick to thicken using xantham gum - sprinkle a little over the top and whisk until blended in, wait a few minutes and add more until thickened how you want it.

You can experiment with seasonings and add other vegetables as desired. I loved it just like it was! I stirred in some rice for my carb-eating family's batch and they loved it too!