Description
A creamy and flavorful low-carb soup, featuring tender chicken thighs and fresh vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 1 cup chopped celery
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers across the surface. Add the diced chicken thighs and cook until browned on all sides, about 5 minutes.
- Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent, stirring occasionally.
- Stir in the cauliflower florets and chopped celery. Cook for another 3-4 minutes, stirring occasionally, until they start to soften.
- Pour in the chicken broth and add dried thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
- Stir in the heavy cream, season with salt and pepper, and simmer for an additional 5 minutes, allowing it to thicken slightly. Adjust seasoning as needed.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
Allowing the flavors to meld enhances the taste, resulting in a truly comforting meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg