Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 2 large carrots, diced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1/2 cup almond flour (for thickening)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced celery and carrots, cook until vegetables are tender.
- Stir in cooked shredded chicken and pour in chicken broth. Bring to a boil.
- Reduce heat and stir in heavy cream, thyme, rosemary, salt, and pepper.
- Whisk in almond flour gradually to thicken the soup, cook for 5-7 minutes.
- Optional: sprinkle grated Parmesan cheese on top before serving.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute cooked turkey or even cooked cauliflower for a different flavor variation.
- Adjust cream for desired consistency. For thicker soup, add more almond flour gradually.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg