Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup cauliflower florets, steamed
- 1 cup sliced mushrooms
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and celery, sauté until translucent.
- Add mushrooms, cook for another 3 minutes.
- Pour in chicken broth and bring to a boil.
- Stir in cauliflower, garlic powder, thyme, salt, and pepper. Reduce heat and simmer for 10 minutes.
- Add shredded chicken and heavy cream. Cook for another 5 minutes until heated through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can substitute cauliflower with chopped zucchini for variation.
- For extra flavor, add a dash of smoked paprika or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg