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prep time
10 min
cook time
25 min
ready time
35 min
Keto Springtime Creamy Chicken Soup
This Keto springtime creamy chicken soup is a true representation of what the spring season is all about. It has got a vibrant light yellow color and is loaded with so much flavor. It highlights Keto-friendly spring vegetables that are at their peak flavor. The best part about it is that it is easy to make and requires simple ingredients that are easily accessible.
Can you use frozen vegetables in this Keto springtime soup?
Spring is a great time for using fresh, flavorful vegetables. To get the most delicious soup, it is best to use fresh, readily available vegetables. However, if you cannot find fresh vegetables, you can still make this soup with frozen ones. The flavor might be slightly different, however. Although cauliflower rice may seem like a hassle to make, it is actually very simple, and the homemade version tastes better than store-bought frozen versions.
Can you meal prep this Keto springtime soup?
Unfortunately, this soup does not hold well when made ahead of time. We recommend making a fresh batch of this soup whenever you are ready to eat. However, if necessary, this Keto springtime soup can be stored in an airtight container in the fridge for up to 2 to 3 hours to be eaten during the same day it was made. Allow the soup to cool down before storing.
** Do you have to blend this soup?**
If you prefer a chunky soup, then you don’t have to blend it. However, it is worth noting that this soup has a grainy texture from cauliflower rice, which most people might not find pleasant. Therefore, blending eliminates the grainy soup texture. Blending also hides the chicken, which means you can pack as much protein as desired, especially if you have picky kids.
Net Carbs
3.6 g
Fiber
1.4 g
Total Carbs
5.1 g
Protein
17.8 g
Fats
41.2 g
442 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
2 tbsp
Onion
1 small
Carrots, raw
0.5 small - 5 3/4" long or less
Celery
1 small - stalk - 5" long
Garlic powder
0.25 tsp
Fresh thyme
4 Sprig
Chicken broth
4 cup
Bay Leaf
1 leaf
Chicken breast
250 g
Cauliflower, raw
1 small - head - 4" diameter
Heavy Whipping Cream
2 cup
Parsley
3 tbsp, chopped
Lemon juice
1 tbsp
Salt
0.5 tsp
Black pepper
0.25 tsp
Sunflower seeds
1 tbsp
Recipe Steps
steps 7
35 min
Step 1
Dice the onion and celery. Cut the carrot into half coins and mince the garlic. Wash the cauliflower, then cut it into florets. Add the florets to a food processor and blitz until fine in texture, similar to rice grains.Step 2
In a pot over medium heat, add the onion, celery, garlic, and carrot. Sauté for about 5 minutes until soft and fragrant.Step 3
Transfer the sautéed aromatics to a plate. Add the chicken breast. Season with salt and black pepper. Sear the chicken for about 4 minutes on both sides until lightly brown on both sides.Step 4
Pour in the chicken broth. Add the bay leaf and fresh thyme. Bring the stock to a boil, then reduce it to a simmer. Cover and allow the chicken to fully cook through.Step 5
Remove the chicken from the pot and shred it using two forks, and return it back to the pot. Discard the bay leaf and add the cauliflower rice. Simmer uncovered for 5 minutes until the cauliflower is cooked.Step 6
Transfer the soup to a blender. Add most of the heavy cream, reserving a couple of tablespoons for garnish. Blend until smooth and creamy.Step 7
Taste and adjust the seasoning to your liking. Serve in bowls. Garnish with a drizzle of heavy cream, fresh parsley, and sunflower seeds.
