Ingredients
Scale
- 2 lbs cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1/2 cup almond flour
- 1/4 cup unsalted butter
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; cook until tender.
- Add garlic, thyme, rosemary, salt, and pepper; cook for 1 minute.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and shredded chicken; cook until heated through.
- Prepare crust topping: melt butter, mix with almond flour, and spread over the top of the soup in the pot.
- Sprinkle shredded cheddar cheese on top and cook until cheese melts and crust is golden.
- Serve hot garnished with fresh herbs if desired.
Notes
- You can substitute cooked turkey for chicken.
- Add a pinch of cayenne for extra spice.
- For a thicker soup, blend a portion of it before adding the crust ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 130mg