Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup cauliflower florets
- 1 cup sliced mushrooms
- 1/2 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- For topping:
- 1/2 cup almond flour
- 1/4 teaspoon baking powder
- 1/4 cup melted butter
- 1 egg
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.
- Add cauliflower, mushrooms, chicken, broth, thyme, salt, and pepper. Bring to a boil, then simmer until vegetables are tender, about 15 minutes.
- Stir in heavy cream and cook for another 5 minutes.
- Meanwhile, prepare biscuit crumble topping: mix almond flour, baking powder, melted butter, and egg to form a dough. Drop spoonfuls onto a baking sheet and bake at 375°F (190°C) until golden, about 10-12 minutes.
- Serve soup hot, topped with baked biscuit crumbles. Enjoy your comforting low-carb bowl!
Notes
- You can substitute cooked turkey or beef for chicken.
- For extra flavor, add a splash of lemon juice or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop & Baking
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg