Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 4 cups chicken broth (preferably homemade or low-sodium)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets, steamed or cooked until tender
- 1 cup celery, diced
- 1 cup carrots, diced (optional for lower carbs)
- 1/2 cup heavy cream or coconut cream for a dairy-free version
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley or chives for garnish
Instructions
- Start by cooking and shredding the chicken. Steam the cauliflower until tender, and prepare all vegetables for easy assembly.
- In a large pot, heat olive oil or butter. Add chopped onion, celery, and carrots (if using), cooking until soft and fragrant. Add garlic and sauté for another minute.
- Pour in the chicken broth and add dried thyme, salt, and pepper. Bring to a gentle simmer.
- Puree the cooked cauliflower for a creamy texture, then stir into the soup. Add shredded chicken and cook for 5-10 minutes to meld flavors.
- Lower heat and stir in heavy cream or coconut cream. Taste and adjust seasoning. Garnish with chopped parsley or chives before serving.
Notes
- Use pre-cooked rotisserie chicken for quick assembly.
- You can swap vegetables like mushrooms, spinach, or zucchini for variety.
- If dairy-free, substitute heavy cream with coconut cream or full-fat coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg