Keto Creamy Chicken Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 312.0
- Total Fat: 23.3 g
- Cholesterol: 102.0 mg
- Sodium: 197.5 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.5 g
- Protein: 20.8 g
View full nutritional breakdown of Keto Creamy Chicken Soup calories by ingredient
Introduction
A simple, filling and delicious soup that cooks in less than half an hour. A simple, filling and delicious soup that cooks in less than half an hour.Number of Servings: 8
Ingredients
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8 oz Cream Cheese
0.50 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
4 tbsp Butter, unsalted
1 cup, chopped Carrots, raw
1 cup, diced Celery, raw
0.25 cup, chopped Onions, raw
3 clove Garlic
6 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
16 ounces Chicken Breast (cooked), no skin, roasted
2 cup, chopped Kale
32 oz Pacific organic Bone Broth, chicken
Cracked pepper to taste
Tips
If you aren't concerned with carbs, you can add some brown rice and cook this longer. Don't saute the veggies first, and save the cream cheese and heavy cream for the last 5 minutes of cooking. Melt them together in a separate pan and stir them in once your veggies and rice are tender.
Directions
Before cooking, shred chicken and dice all vegetables (including onion and garlic). Dice cream cheese into 1-ounce chunks and measure your cream. This soup comes together very quickly, so it's best to have everything prepared ahead of time.
1. Melt butter in a soup pot over medium to medium-high heat
2. Add vegetables and Ms. Dash seasoning to the pan. Toss to coat all vegetables in butter and herbs. Cover and simmer until carrots are just fork tender, stirring occasionally (add a bit of chicken broth if the pan dries out)
3. Melt cream cheese with cooked vegetables. Once the cheese is melted, add chicken broth, chicken, and heavy cream. Raise heat to bring to a boil, and then reduce heat to a simmer.
4. Simmer 3 to 5 minutes, until vegetables are done and chicken is warmed through.
5. Add cracked pepper to taste and serve.
Serving Size: Makes 8 servings
1. Melt butter in a soup pot over medium to medium-high heat
2. Add vegetables and Ms. Dash seasoning to the pan. Toss to coat all vegetables in butter and herbs. Cover and simmer until carrots are just fork tender, stirring occasionally (add a bit of chicken broth if the pan dries out)
3. Melt cream cheese with cooked vegetables. Once the cheese is melted, add chicken broth, chicken, and heavy cream. Raise heat to bring to a boil, and then reduce heat to a simmer.
4. Simmer 3 to 5 minutes, until vegetables are done and chicken is warmed through.
5. Add cracked pepper to taste and serve.
Serving Size: Makes 8 servings