What’s better than a bowl of regular soup on a cold day? A warm, hearty keto winter soup that keeps you cozy and on track with your low-carb goals!
This keto-friendly soup is like a big hug in a bowl, packed with filling ingredients that’ll keep you satisfied without the carbs. Perfect for those chilly evenings when you want comfort food but don’t want to stray from your keto lifestyle. Trust me, you’ll want to make extra – it disappears faster than snow on a sunny day.
Possible Ingredient Alternatives
For those following a vegetarian diet, the chicken stock can be replaced with vegetable broth, maintaining a similar flavor profile while accommodating dietary preferences. Use a 1:1 ratio when substituting. The cooked, shredded chicken can be substituted with firm tofu or tempeh for plant-based protein. Crumble or cube the tofu/tempeh and sauté it with spices before adding to the soup. Heavy cream can be replaced with full-fat coconut milk for a dairy-free option that maintains the soup’s creamy texture. Use the same amount of coconut milk as heavy cream, but be aware that it may impart a slight coconut flavor to the dish. These substitutions allow for a vegetarian and dairy-free version of the soup while preserving its hearty, comforting qualities.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 90-100 g
- Fat: 80-90 g
- Carbohydrates: 30-40 g
Ingredients
- 1 cup heavy cream
- 1 carrot (diced into 1/4-inch pieces)
- 400 grams shredded chicken
- 2 celery stalks (diced)
- 2 cloves garlic (freshly minced)
- 1 tsp salt
- 50 grams butter (I prefer Kerrygold unsalted butter)
- 6 cups chicken stock (low sodium preferred)
- 1 yellow onion (finely chopped)
- 1/2 tsp black pepper (freshly ground for better aroma)
- 1 tbsp fresh thyme leaves (finely chopped for best flavor)
Step 1: Prepare the Vegetables
Start by peeling and finely dicing the onion, carrot, and celery stalks.
Make sure to make the pieces small and uniform for even cooking.
Step 2: Sauté the Vegetables
Heat a large pot over medium heat and add the butter to melt.
Once melted, add the diced onion, carrot, celery, thyme, and a pinch of salt and pepper.
Sauté the mixture over medium heat for about 20 minutes until the carrots are just cooked and the mixture becomes fragrant.
Stir every few minutes, ensuring the mixture does not brown.
Adjust the temperature as needed to maintain a gentle sauté.
Step 3: Add Garlic and Simmer the Broth
Add the garlic to the pot and cook for approximately one minute, stirring constantly until the garlic is fragrant.
Then, add the chicken stock or broth and the shredded chicken to the pot.
Raise the heat to bring the mixture to a gentle simmer.
Simmer for about 5 minutes.
Step 4: Incorporate Cream and Adjust Seasoning
Once the broth is simmering, add the cream to the pot.
Taste the soup for seasoning and add more salt if required.
Allow the mixture to heat through gently without boiling, which will ensure the soup remains creamy and smooth.
Once heated, your soup is ready to serve.
Step 5: Serve the Soup
Ladle the soup into bowls and enjoy the comforting, creamy flavors of this hearty dish.
Serve hot with bread or a side salad for a full meal.
