Keto Cream Of Chicken Soup Recipes

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 CREAMY CHICKEN SOUP

Steps:

• Gather all the ingredients.
• Chop bacon into slices and chicken into 1/4 x 1/4 inch cubes.
• Chop onions, celery, mushrooms, green onions and set aside.
• Add sliced bacon into Instapot and saute for 2-3 minutes until the pot is well coated with the bacon oils. Note - you may need to spray cooking oil in the Instapot to avoid sticking.
• Add chopped brown onions into Instapot and cook for another 2-3 minutes until onions are fragrant and translucent.
• Add cubed chicken, chopped celery, mushrooms.
• Pour the chicken broth into the Instapot and add salt, black pepper, garlic powder and butter. Mix until all ingredients are well combined and place cover on Instapot. Pressure cook on high for 30 minutes. Note - if cooking on a stove top, cook for 50-70 minutes on medium low heat.
• Once done, quick release the pressure from the Instapot and remove the lid. Add heavy cream and Xanthan Gum into the Instapot and cook for 1-2 more minutes while stirring to allow the Xanthan Gum to dissolve. Transfer soup to serving bowl and sprinkle on chopped green onions.

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.

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

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 CREAMY CHICKEN AND VEGETABLE BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
• Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
• Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
• Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
• Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.