Keto-Friendly Chicken Soup

Keto Chicken Soup

From my kitchen...Paula Smith 

This creamy Keto Chicken Soup, AKA Low-carb Chicken and "Rice" Soup is pure comfort food and so fast and easy to throw together. If you have shredded chicken on hand, this soup will take you less than 15 minutes to make.

Ingredients

• 2 tablespoons (1oz) butter
• 2 -3 cloves garlic pressed or minced
• 2 cups shredded chicken 2 small/1 large chicken breast (drizzle with olive oil, season with salt & pepper, roast 25 minutes at 350 until cooked through) this can be done ahead and chopped when ready to make soup
• 4 ounces cream cheese cubed (I used 4 Oz. Arla Mediterranean Herb cream cheese) 
• 2 cups (1 14.5oz can) chicken broth
• 1/4 cup heavy cream
• 1 Tbsp.  fresh parsley flakes 
• 1 Tbsp. dry minced  onion 
• 1 1/2 cup cauliflower rice cooked, I used 12 Oz. Pkg. Green Giant Cauliflower rice with veggies (peas & carrots) 
• Salt to taste-
• 1/2 tsp. Crushed red pepper
• 1/2 tsp. Fresh ground black pepper 

Instructions

1. In a medium saucepan, melt butter over medium heat. Add garlic and cook until lightly golden, about 30 seconds. Add chicken and stir until coated in butter.
2. Add cubed cream cheese and stir until cream cheese melts and coats the chicken.
3. Add broth, heavy cream, parsley, and onion & peppers. Bring to a boil over medium-high heat, and turn stove down so soup is just at a simmer. Simmer for 3 to 4 minutes until slightly reduced. Stir in cooked cauliflower rice and salt to taste. If your cauliflower was cold, heat soup over medium until hot.
4. Serve and enjoy!
   
   
   My changes were using herbed cream cheese, adding fresh parsley, minced onion, crushed red pepper & fresh ground pepper. I also used the frozen cauliflower rice with veggies that I precooked.