Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 teaspoon thyme
- Salt and pepper to taste
- 1/2 cup almond flour
- 2 tablespoons butter
- 1/4 teaspoon paprika
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add cooked shredded chicken, chicken broth, heavy cream, peas, carrots, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes.
- In a small skillet, melt butter, stir in almond flour and paprika to make a crumble topping. Cook until golden brown, about 3 minutes.
- Serve the soup hot, sprinkled with the crumble topping for added texture and flavor.
Notes
- Use cooked rotisserie chicken for a quick prep.
- Keep the crumble topping separate if refrigerating for freshness.
- You can add other vegetables like celery or green beans for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg