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Description
A creamy, comforting keto-friendly chicken soup that’s so good, it might just lead to a proposal!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on all sides.
- Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in Italian seasoning and red pepper flakes (if using).
- Pour in chicken broth and bring to a simmer. Reduce heat and cook for 15 minutes, or until chicken is cooked through.
- Stir in heavy cream, Parmesan cheese, and sun-dried tomatoes. Simmer for another 5 minutes, or until cheese is melted and sauce has thickened slightly.
- Season with salt and pepper to taste.
- Stir in fresh basil before serving.
Notes
- For a thicker soup, you can add 1-2 ounces of cream cheese along with the Parmesan.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with a side of cauliflower rice or zucchini noodles for a complete keto meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg