Keto Chicken Alfredo Soup Recipes

KETO CHICKEN ALFREDO SOUP

Steps:

• (Pre-instructions: Make sure you've cooked your chicken and broccoli.)
• In a medium saucepan, sauté onion and garlic in 1 tbsp butter over medium heat for 4-5 minutes.
• Add remaining butter, heavy whipping cream, and cream cheese to the pan. Whisk until melted and combined.
• Add Italian seasoning, pepper, and Parmesan cheese. Whisk until smooth, then bring to a simmer and cook for 3 minutes.
• Add chicken broth. Bring to a simmer again, then add cooked chicken and broccoli. Simmer for 5 minutes or until heated through.

EASY KETO ALFREDO SAUCE

Steps:

• Melt butter in a medium saucepan. Cook garlic until fragrant, about 2 minutes. Add heavy cream and cream cheese. Slowly add Parmesan cheese, stirring constantly until well incorporated and sauce thickens, 5 to 7 minutes. Stir in salt, nutmeg, and white pepper.

KETO ALFREDO SOUP

Steps:

• In a large saucepan, melt the butter. Add the garlic and let sauté for a minute, stirring frequently.
• Add the cream and chicken broth and bring to a boil, then reduce to a simmer.
• Next, add the chicken, broccoli, and Parmesan, and continue to cook until the soup starts to thicken, around 10 minutes.
• Test for seasoning and add salt and pepper to taste.

KETO CHICKEN ALFREDO SOUP

Steps:

• Melt the butter in a pot over medium heat on the stove.
• Add in the onions, and saute until softened.
• Mix in the garlic, and saute another 30 seconds.
• Pour in the chicken broth and heavy whipping cream. Stir to combine.
• Add the broccoli to the pot, along with the Italian seasoning and salt and pepper to taste.
• Bring the mixture to a low boil, reduce the heat, cover and simmer for 15 minutes, or until the broccoli is starting to become tender.
• Mix in the shredded chicken, palmini noodles and parmesan cheese.
• Continue to simmer an additional 5-10 minutes before serving garnished with parsley.

CHICKEN ALFREDO - LOW CARB

Steps:

• Sprinkle chicken with salt and pepper. In a 12-inch skillet brown chicken breasts in hot oil about 10 minutes, turning to brown evenly. Transfer chicken to a 3-quart rectangular baking dish; set aside.
• For sauce, in a medium saucepan beat whipping cream with a wire whisk or rotary beater for 1 to 2 minutes or until thickened. Heat over medium heat just until simmering. Reduce heat to medium-low. Gradually whisk in cheese until melted.
• Pour sauce over chicken breasts in dish; top with sweet peppers. Bake, uncovered, in a 350 degrees oven for 15 to 20 minutes or until chicken is no longer pink (170 degrees F). Sprinkle with basil.

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY

Steps:

• In a medium bowl, season the chicken with the salt and pepper and toss to coat.
• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
• Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
• Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
• Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
• Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
• Enjoy!