Keto Chicken Soup With Cream Recipes

EASY, CREAMY KETO CHICKEN SOUP

Steps:

• Melt butter in a large saucepan set to medium heat.
• Add carrots, celery, onion, salt, and pepper. Saute for 5-6 minutes until vegetables are slightly softened.
• Stir in shredded chicken, then pour in the chicken stock or broth and cream.
• Cook for 12-15 minutes under low-medium heat.
• Sprinkle in xanthan gum while continually stirring. Simmer soup for an additional 5-6 minutes.
• Add more xanthan gum for a thicker consistency if you want. Serve and enjoy.

KETO CREAM OF CHICKEN SOUP WITH BACON

Steps:

• Cook bacon in 1 tablespoon butter over medium heat in large soup pot until crispy. Remove bacon from pot and set aside.
• Add 1 tablespoon butter to pot, add garlic and cook until golden. Add mushrooms and cook until they are softened.
• Add wine or water and cook until liquid is reduced by half.
• Stir in coconut milk, heavy cream, and chicken broth. Add celery and chicken. Simmer until heated throughout. Season with salt and pepper to taste. Garnish with parsley and bacon.

KETO CREAM OF CHICKEN SOUP

Steps:

• Place all of the ingredients in a medium cast iron skillet or Dutch oven. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally until thickened.

KETO CHICKEN SOUP WITH CREAM

Steps:

• Place your pressure cooker over high heat.
• Add the butter, onion and celery and saute until the onion turns translucent.
• Add the chicken, salt, pepper and chicken stock and stir well.
• Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
• Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
• Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
• Place the pot over low heat and add the cream.
• Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
• Remove from the heat and serve topped with the chives.