Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup cauliflower florets, chopped
- 1 cup celery, diced
- 1 cup mushrooms, sliced
- 1/2 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- 2 tablespoons almond flour
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until translucent.
- Add chopped cauliflower, celery, and mushrooms; cook for 5 minutes.
- Stir in shredded chicken and chicken broth; bring to a boil.
- Reduce heat and add heavy cream, thyme, salt, and pepper; simmer for 10 minutes.
- Mix almond flour into the soup to thicken slightly, then serve topped with shredded cheese if desired.
Notes
- You can substitute cooked turkey or ham for chicken.
- For extra flavor, add a dash of smoked paprika or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg