Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 2 cups cauliflower florets, steamed
- 1 cup celery, diced
- 1 cup carrots, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add diced celery and carrots, cook for 5 minutes.
- Stir in cooked chicken, cauliflower, thyme, salt, and pepper.
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes.
- Reduce heat and stir in heavy cream, simmer another 5 minutes.
- Serve hot, garnished with chopped parsley.
Notes
- Use shredded cooked chicken for quick preparation.
- Cauliflower acts as a low-carb substitute for traditional pie crust.
- Adjust seasonings to taste for preferred flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg