Cream of Chicken Soup

1 3/4 cup chicken broth (I used chicken breast and added just a little onion powder and garlic salt while cooking. I used the chicken breast for chicken salad)
2 egg yolks
1 1/4 cup of heavy cream
1 teaspoon salt
1/4 teaspoon of pepper
dried parsley
In boiler mix egg yolks into broth. Cook over medium low heat (you don't want it too hot or your eggs will begin to "scramble") stirring often until mixture begins to thicken slightly and form a coating on a metal spoon. About 10 or 15 minutes.(would probably work better over a double boiler but my daughter has mine) Remove from heat and stir in cream, salt and pepper. Return back to stove and cook over low heat stirring occasionally until very hot (about 5 minutes) Pour into soup mugs and sprinkle with parsley. Makes 3 large servings or 4 small ones. A little over 2 carbs a mug

If you like chicken noodle soup, cook several pieces of chicken in your crockpot with your favorite seasonings. Skin and bone the chicken, and chop the meat into bite-sized pieces.

Then add noodles, made from the following recipe:

Egg Noodles

2 eggs at room temp, separated
1/4 tsp Krazy Mixed Up Salt
3 Tablespoons butter

Melt butter in a cookie sheet that has sides.
Beat whites with salt until very stiff.
Beat yolks with a fork and fold into the whites.
Spread egg mix on the cookie sheet and bake at 350 for 10 minutes, or until slightly browned.
When cool, slice in strips and use in soups.
otal grams 1.2 Grams per serving .6. From the original Dr. Atkins book.