Description
A creamy, low-carb chicken soup perfect for keto diets.
Ingredients
Scale
- 1 pound chicken breast
- 4.25 cups chicken broth
- 3.5 ounces cream cheese
- 0.5 cup heavy cream
- 1 ounce ghee or butter
- 1 clove garlic, minced
- 1 tbsp fresh thyme
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Place the chicken breasts in a saucepan and just cover with water. Bring the water to a boil and then reduce to a simmer and cook gently for 15 minutes. Don’t cook this chicken for too long or it will be tough and stringy. Remember that it will cook further in the soup.
- Melt the ghee in another saucepan and add the minced garlic. Sauté until cooked.
- Add the chicken broth, cream cheese, cream and thyme and cook over medium heat until just simmering.
- Shred the chicken breasts and put half aside.
- Place the other half of the chicken in the broth mixture, season to taste and pour it all into a blender.
- Blend until smooth and creamy and then return to saucepan.
- Add the reserved shredded chicken and heat through. Serve with a drizzle of olive oil, a scatter of thyme and the optional crispy prosciutto.
- Store in a covered container, in the refrigerator for up to five days.
Notes
- This recipe was first published in January 2019 and updated in October 2021.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 1g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 1g
- Protein: 17g
- Cholesterol: 78mg