Get Toasty With the Best Keto Chicken Soup Recipe Ever

Today I made something heavenly. It was hot, it was salty, it had protein, it had a carb per serving, it made me feel warm and toasty, and really, really full.

I take little credit for the recipe as a whole, as it was adapted by a chicken soup recipe I got from Fox Run Vineyard a couple weekends ago, who adapted it from Paula Deen. I basically keto-ized it and it’s now a glorious treat!



Keto Chicken Soup – The best ever!

  • Net carbs: 1.2 net carb per serving
  • Total servings: A generous 6 servings
  • 3-4 chicken breast halves
  • 3.5 quarts of water
  • 1 onion, peeled and diced
  • 2 tsp Italian seasoning
  • 1/2 lemon sliced (or two packets of True Lemon)
  • 3 garlic cloves minced
  • 2 bay leaves
  • 4 chicken bouillon cubes
  • Kosher salt & pepper
  • 3 tbsp parsley chopped
  • 2/3 cup Chardonnay
  • 2 tsp rosemary, chopped
  • 1 cup grated parmesan cheese
  • 3/4 cup heavy cream
  1. Add all the ingredients to a pot up until the Kosher salt and pepper.
  2. Cook the chicken in the mixture until the chicken is fully cooked and reaches 180 degrees (about 30-45 minutes)
  3. Take the chicken out of the water, wait until it cools, and shred it / pull it apart with a fork
  4. Meanwhile, strain the broth through a colander into a large bowl and throw away the solids
  5. Pour broth back into pot.
  6. Combine remaining ingredients (except chicken) into a bowl.
  7.  Add mixture to broth in pot, mix and and cook for 10 minutes on low.
  8. Add shredded chicken to the pot and cook for an additional 5 minutes.
  9. Serve!

This is, by far, the best chicken soup I’ve tried, and it happens to be keto! Enjoy!

Low Carb Parmesan Chicken Soup
Tasty, brothy parmesan based soup with a touch of chardonnay and no noodles (unless you want them!)
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Ingredients
  1. 3-4 chicken breast halves
  2. • 3.5 quarts of water
  3. • 1 onion, peeled and diced
  4. • 2 tsp Italian seasoning
  5. • 1/2 lemon sliced (or two packets of True Lemon)
  6. • 3 garlic cloves minced
  7. • 2 bay leaves
  8. • 4 chicken bouillon cubes
  9. • Kosher salt & pepper
  10. • 3 tbsp parsley chopped
  11. • 2/3 cup Chardonnay
  12. • 2 tsp rosemary, chopped
  13. • 1 cup grated parmesan cheese
  14. • 3/4 cup heavy cream
Instructions
  1. Add all the ingredients to a pot up until the Kosher salt and pepper.
  2. Cook the chicken in the mixture until the chicken is fully cooked and reaches 180 degrees (about 30-45 minutes)
  3. Take the chicken out of the water, wait until it cools, and shred it / pull it apart with a fork
  4. Meanwhile, strain the broth through a colander into a large bowl and throw away the solids
  5. Pour broth back into pot.
  6. Combine remaining ingredients (except chicken) into a bowl.
  7. Add mixture to broth in pot, mix and and cook for 10 minutes on low.
  8. Add shredded chicken to the pot and cook for an additional 5 minutes.
  9. Serve!
http://www.wickedstuffed.com/

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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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