Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth (preferably homemade or low sodium)
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cauliflower florets
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Gather all ingredients: chop the onion, mince the garlic, and prepare cauliflower florets.
- In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Sear the chicken until golden brown on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
- Add the diced onion, minced garlic, cauliflower, chicken broth, thyme, paprika, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken using two forks. Stir in the heavy cream and cook on low for an additional 15 minutes.
- Garnish with fresh parsley or chives, serve hot, and enjoy your creamy keto chicken soup.
Notes
- Use full-fat heavy cream for a richer, creamier texture.
- Chicken thighs can be used for more tender, flavorful meat.
- Add a splash of lemon juice or cheese for extra flavor.
- Pulse cauliflower florets for a smoother, creamier consistency.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Keto, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
