Keto Cream Of Chicken Soup
This keto cream of chicken soup recipe is a warm, comforting, hearty, low-carb dish and easy to cook in under 10 minutes in a pressure cooker. This chicken soup can also be cooked in a slow cooker.
Servings: 5 serves
Calories: 370kcal
Ingredients
- 3 ounces butter
- 1 small onion diced
- 3 ounces celery diced
- 1 lb chicken breast cut in half lengthways
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon xanthan gum
- 1 tablespoon chives finely chopped
US Customary - Metric
Instructions
- Place your pressure cooker over high heat.
- Add the butter, onion and celery and saute until the onion turns translucent.3 ounces butter, 1 small onion, 3 ounces celery
- Add the chicken, salt, pepper and chicken stock and stir well.1 lb chicken breast, 1/2 teaspoon salt, 1/2 teaspoon pepper, 3 cups chicken stock
- Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
- Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
- Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
- Place the pot over low heat and add the cream.1 1/2 cups heavy cream
- Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.1/2 teaspoon xanthan gum
- Remove from the heat and serve topped with the chives.1 tablespoon chives
Notes
STORING: Store cream of chicken soup in the refrigerator for one week or freeze it for up to three months.
Nutrition
Serving: 300g | Calories: 370kcal | Carbohydrates: 4g | Protein: 31g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 462mg | Potassium: 638mg | Fiber: 0g | Sugar: 1g | Vitamin A: 830IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 0.6mg
