Ingredients
Scale
- 1 lb (450 g) cooked chicken breast, diced
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 cups chicken broth
- 1 cup cauliflower florets, steamed and mashed
- 1/2 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add mushrooms and cook until tender, about 5 minutes.
- Stir in cooked chicken, chicken broth, thyme, salt, and pepper. Bring to a simmer.
- In a bowl, mash steamed cauliflower until smooth, then stir into the soup to thicken.
- Add heavy cream and heat through without boiling.
- Serve hot, garnished with chopped parsley.
Notes
- Use cooked rotisserie chicken for quick prep.
- Adjust cream for desired richness.
- This soup keeps well for leftovers, store in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (around 350g)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg