Hearty Keto Chicken and Cauliflower Soup Recipe

Introduction

This hearty keto soup offers comforting flavors without the carbs, making it perfect for anyone following a low-carb lifestyle. Creamy and satisfying, it combines tender chicken with fresh vegetables in a rich broth. Enjoy this warm bowl of goodness any time you crave something cozy and nourishing.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups cauliflower florets
• 1 cup chopped celery
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned on all sides, about 5 minutes.
2. Step 2: Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent.
3. Step 3: Stir in cauliflower florets and chopped celery. Cook for another 3-4 minutes, stirring occasionally.
4. Step 4: Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
5. Step 5: Stir in heavy cream, season with salt and pepper, and simmer for an additional 5 minutes. Adjust seasoning as needed.
6. Step 6: Ladle soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

• For extra richness, replace half the heavy cream with full-fat coconut milk.
• Swap chicken thighs for chicken breast if you prefer leaner meat, but avoid overcooking to keep it tender.
• Add a pinch of smoked paprika for a subtle smoky flavor boost.
• Use fresh thyme instead of dried for a brighter herbal note, adjusting quantity to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this soup?

Yes, keto-friendly vegetables like zucchini, spinach, or bell peppers can be added or substituted to suit your taste and keep the recipe low-carb.

Is it possible to make this soup dairy-free?

Absolutely. Replace the heavy cream with coconut cream or another dairy-free alternative to keep the soup creamy while accommodating dietary restrictions.

Hearty Keto Chicken and Cauliflower Soup Recipe

Print Recipe

★★★★★

5 from 91 reviews

This Hearty Keto Soup is a comforting, low-carb meal perfect for those following a ketogenic lifestyle. Packed with tender chicken thighs, fresh vegetables, and creamy broth, it delivers rich flavors without the carbs. This warming soup is both nourishing and satisfying, making it an ideal dish for chilly days or anytime you crave comfort food without the guilt.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups cauliflower florets
• 1 cup chopped celery
• 4 cups chicken broth (low sodium)
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Brown the Chicken: Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned on all sides, about 5 minutes. This step locks in flavor and ensures the chicken is cooked through.
2. Sauté Aromatics: Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent, which brings out their sweetness and depth.
3. Cook Vegetables: Stir in cauliflower florets and chopped celery. Cook for another 3-4 minutes, stirring occasionally to allow the vegetables to soften slightly and absorb flavors.
4. Add Broth and Thyme: Pour in chicken broth and add dried thyme. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes until the vegetables are tender and the flavors meld together.
5. Finish with Cream and Seasoning: Stir in heavy cream, then season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to combine the creaminess and flavors. Adjust seasoning as needed.
6. Garnish and Serve: Ladle the soup into bowls and sprinkle with chopped fresh parsley before serving for a fresh, herbaceous finish.

Notes

• For a thicker soup, you can blend a portion of the soup before adding the cream.
• Use low-sodium chicken broth to control the salt content.
• Chicken thighs provide more flavor and moistness than chicken breasts.
• Cauliflower is a low-carb alternative to potatoes and adds creaminess when cooked.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave to prevent the cream from curdling.

Keywords: keto soup, low carb soup, chicken thigh soup, creamy chicken soup, comfort food, keto comfort food, low carb comfort food