Yield:
4 servings
A low carb recipe
Heat oil in large saucepan over medium heat. Add chicken; cook, stirring frequently, until no longer pink.
Stir in bell pepper, onions and celery. Cook until vegetables are tender, about 7 minutes.
Add broth, water, cream, carrots, parsley, thyme and pepper. Simmer 10 minutes or until carrots are tender.
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TDS 3