Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup chopped celery
- 1 cup diced carrots (or cauliflower for keto)
- 1/2 cup diced onion
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until fragrant and translucent.
- Add chopped celery and carrots, cook for 5 minutes until vegetables are tender.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken, thyme, salt, and pepper. Cook for another 10 minutes.
- Stir in heavy cream and cook for 2 more minutes until heated through.
Notes
- For a thicker soup, simmer longer to reduce the broth or add a keto-friendly thickener.
- Use cauliflower instead of carrots for a more keto-friendly version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg