Keto Recipe: Chicken Vegetable Soup

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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