Description
This Hearty Keto Soup is a comforting, low-carb dish perfect for anyone following a ketogenic or low-carb lifestyle. Packed with tender chicken thighs, fresh vegetables, and a creamy broth infused with thyme, it delivers warmth and flavor without compromising your diet.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken thighs, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 1 cup chopped celery
Liquids and Fats
- 2 tablespoons olive oil
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
Seasonings and Garnish
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large pot over medium heat to prepare the base for sautéing.
- Brown the chicken: Add the diced chicken thighs to the pot and cook until they are browned on all sides, ensuring they develop flavor and color.
- Sauté aromatics: Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, which builds the soup’s depth of flavor.
- Add vegetables: Mix in the cauliflower florets and chopped celery, cooking for a few minutes to slightly soften them and incorporate their flavors.
- Simmer broth: Pour in 4 cups of low-sodium chicken broth and bring the mixture to a gentle simmer to combine all the ingredients.
- Add cream and seasoning: Stir in 1 cup heavy cream and 1 teaspoon dried thyme, then season the soup with salt and pepper to taste for a balanced savory profile.
- Simmer to meld flavors: Let the soup simmer for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Garnish and serve: Remove the pot from heat and garnish the soup with 2 tablespoons of chopped fresh parsley before serving to add freshness and color.
Notes
- Using boneless, skinless chicken thighs adds richness and tenderness to the soup.
- You can substitute cauliflower with broccoli for a slight flavor variation.
- For a thicker soup, simmer a little longer or blend a portion and stir back into the pot.
- Use low sodium chicken broth to control the salt level.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
