Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked chicken, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- Salt and pepper to taste
- 1/2 cup almond flour (for thickening)
- Crushed Parmesan or paleo-friendly crust crumbles for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until tender.
- Add shredded chicken and cook for 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream, thyme, rosemary, salt, and pepper.
- Add almond flour gradually to thicken the soup, stirring continuously.
- Simmer for 10 minutes, then serve topped with crust crumbles.
Notes
- You can replace heavy cream with coconut milk for dairy-free option.
- Use cooked rotisserie chicken for convenience.
- Adjust seasonings to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg