Low Carb Cream Of Salmon Soup - cooking recipe

Ingredients

2 tablespoons butter
1/3 cup chopped celery
1 (14 ounce) can chicken broth
2 cups water
1 (14 ounce) can salmon
1/4 teaspoon black pepper
1/2 teaspoon parsley flakes
1 1/2 cups heavy cream

Preparation

Drain salmon, remove bone and skin, and flake with a fork.
Saute celery in butter until tender.
Add chicken broth and water and bring to a boil.
Add salmon, pepper, and parsley flakes to broth.
Bring back to a boil and simmer for 10 minutes.
Remove from heat and stir in cream.
Garnish with more parsley flakes.