When the weather changes and there's a chill in the air we all crave a hot bowl of soup. It's the ultimate comfort food on a cold day. This version is inspired by Olive Garden's chicken gnocchi soup, one of our favorites before Keto. Since there's no flour in this recipe it has a thinner, more soup than stew, consistency. While we love using root vegetables for this one, feel free to switch it up with your favorites*. Enjoy!
Keto Chicken Vegetable Soup
2T butter
2 small turnips, peeled and diced
2 celery ribs, sliced
2 small carrots, peeled and sliced
1/2 small onion, diced
1T minced garlic
4c chicken broth
1/16 tsp ground nutmeg (check out these cute mini measuring spoons)
1 tsp dried thyme
1 tsp salt
dash of black pepper
1c shredded chicken (rotisserie or canned)
1/2c heavy cream
1. In a large pot, melt the butter over medium heat; then add the celery, carrots, onions and garlic. Stir for 1-2 minutes until the vegetables start to soften.
2. Add the turnips, chicken broth and seasonings, stir well. Increase heat and bring to a low boil for 10-15 minutes or until the turnips are fork tender.
3. Reduce the heat to low; then, add the chicken and heavy cream. Be careful not to let it boil or the cream will separate. Simmer for an additional 5-10 minutes to let the flavors marry together. Serves 4-6.
*NOTE: The original soup also calls for spinach, try it both ways and tell us what you think.
Recipe inspired by carriesexperimentalkitchen.com
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