Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 cup diced celery
- 1 cup diced carrots (or cauliflower for low-carb option)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Optional: shredded cheese and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion and garlic until translucent.
- Add diced celery and carrots, cook for 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, thyme, rosemary, salt, and pepper.
- Simmer for 10 minutes to allow flavors to meld. <li id="instruction-step-7" Stir in heavy cream and continue to cook until heated through.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with shredded cheese and chopped parsley if desired.
Notes
- For a thicker consistency, mash some of the cooked vegetables or add a low-carb thickener like xanthan gum.
- Use cauliflower instead of carrots for a more keto-friendly option.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg