Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 cup cauliflower florets
- 3 cups chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add diced carrots, celery, and cauliflower, cook for about 5 minutes until vegetables are tender.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add shredded chicken, thyme, salt, and pepper. Stir well.
- Stir in heavy cream, cook for an additional 5 minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For extra flavor, add a splash of lemon juice or a sprinkle of parmesan cheese.
- This soup can be made ahead and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg