Keto Creamy Cauliflower Soup Recipe Recipes Recipe For Chicken

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EASY, CREAMY KETO CHICKEN SOUP



Easy, Creamy Keto Chicken Soup image

This low-carb keto cream of chicken soup recipe will satisfy all your cravings for a hearty, cold-weather meal. Plus, it takes less than 30 minutes to make.

Provided by Corina Nielsen

Time 25m

Number Of Ingredients 10

4 cups chicken broth or bone broth
4 chicken breasts or organic rotisserie chicken (boneless, cooked, and shredded)
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon xanthan gum
3 tablespoons butter
2 carrots (roughly chopped)
1 cup celery (roughly chopped)
1 onion (roughly chopped)
2 cups heavy whipping cream or coconut cream

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.

Nutrition Facts : ServingSize 1 cup, Calories 433, Fat 35g, Carbohydrate 8g, Fiber 2g, Protein 20g

KETO CHICKEN SOUP WITH CREAM



Keto Chicken Soup with Cream image

Homemade soups are so satisfying to cook. This Cream of Keto Chicken Soup Recipe is warm creamy and hearty and you can cook it in the "Slow Cooker or Pressure Cooker". Takes only 10 minutes to prepare.

Provided by Gerri

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 10

3 ounces butter
1 small onion (diced)
3 ounces celery (diced)
1 lb chicken breast (cut in half lengthways)
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1 1/2 cups heavy cream
1/2 teaspoon xanthan gum
1 tablespoon chives (finely chopped)

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.

Nutrition Facts : ServingSize 300 g, Calories 370 kcal, Carbohydrate 4 g, Protein 31 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 462 mg, Sugar 1 g

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

Cauliflower soup is awesome for so many reasons: it's easy to make, wholesome, delicious, and super low-carb. This one, from Carb Manager's Keto Diet Cookbook is a great base with subtle flavor that you can easily customize to take on other flavors if you want. You can add spices, like curry powder, cumin, and turmeric, to give it an Indian flair, or pesto for an Italian twist. Here's what the Carb Manager's Keto Diet Cookbook has to say about it:"Delicious, sweet cauliflower is sautéed with diced onions and celery, simmered gently with heavy cream and pureed to smooth perfection. The key to allowing the soup's flavor to develop properly is to be sure not to brown the onions and celery, but to sweat them instead. This means cooking them on a lower heat until they are translucent. Using frozen cauliflower rice is very convenient and recommended. If your blender has a soup setting, use it for a silky texture."[Reprinted with permission from Carb Manager's Keto Diet Cookbook by Carb Manager, Page Street Publishing Co. 2020. Photo credit: Becky Winkler.]To read our full cookbook review click here.

Provided by Keto-Mojo

Categories     Appetizer     Soup

Number Of Ingredients 11

1 Tbsp extra virgin olive oil
1/2 cup diced white onion
1/4 cup diced celery
1/4 tsp kosher salt
3½ cups fresh or frozen cauliflower rice
1 cup (240 ml) heavy cream
1 cup (240 ml)water
2 tsp pine nuts
1 tsp sunflower seeds
1/8 tsp chia seeds
1 tsp fresh parsley, finely minced

Steps:

  • Heat a medium-sized stockpot over medium-high. When the pot is hot, add the oil and let it heat until shimmering. Add the onion and celery and turn the heat down to medium. Stir and cook until the vegetables are translucent, 3 to 4 minutes. Add the kosher salt and stir well.
  • Add the cauliflower rice and cook until fully defrosted if using frozen and slightly translu-cent if using fresh. Then add the heavy cream and water. Bring the mixture to a gentle boil.
  • As soon as it comes to a boil, place the hot mixture into a blender and blend on high until very smooth (you can also use an immersion blender). If your blender has a soup setting, use that to puree. Taste the soup, adding more salt to taste.
  • Place the pine nuts and sunflower seeds in a dry, small, nonstick sauté pan. Heat over medium heat and toast the nuts until browned, about 1 to 2 minutes. Mix in the chia seeds and parsley.
  • Divide the soup between four bowls and top with the toasted nut topping.

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