Description
A comforting low-carb soup featuring tender chicken thighs, vibrant vegetables, and a rich cream base, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 1 cup chopped celery
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced chicken thighs and cook until they are browned on all sides; approximately 5 minutes.
- Toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Stir in the cauliflower florets and chopped celery. Let them cook for another 3-4 minutes, stirring occasionally.
- Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the vegetables are tender.
- Stir in the heavy cream, season with salt and pepper, and allow it to simmer for an additional 5 minutes. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
This soup can be made ahead of time and tastes even better the next day. It can also be frozen without cream for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg