Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cauliflower florets, steamed
- 1 cup celery, chopped
- 1 cup carrots, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Add chopped celery and carrots, cook for 5 minutes.
- Stir in steamed cauliflower, cooked shredded chicken, thyme, salt, and pepper. Cook for another 5 minutes.
- Pour in chicken broth and bring to a boil. Lower heat and simmer for 15 minutes.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Serve hot with additional cheese or herbs as desired.
Notes
- You can substitute cooked turkey for chicken.
- Add more vegetables like peas or spinach for variation.
- For a thicker soup, blend a part of the soup before adding cream and cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg