Finely shred the carrots. Finely chop onion pimento, chicken and celery. Place the broth, carrots, onions and celery in a stock pot and simmer for about 30 mins. Melt the butter in a small saucepan and add the Atkins bake mix and simmer for 1-2 more minutes. Strain the broth mixture and add to the butter and bake mix. Simmer until it thickens nicely, and then another 3-4 minutes. Add in the pimento and chicken, add salt to taste, (optional). Simmer for about 10 minutes, then last but not least, add the heavy cream and continue to simmer until entire dish is hot. Serves 4. approx 5 carbs per serving.