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Creamy Chicken and Rice Soup - Low Carb
This keto-friendly, creamy chicken and rice soup recipe is as hearty and satisfying as the real thing but has just a fraction of the carbs. Cauliflower stands in for the high carb rice.
Course
Light Dinner/Lunch
Cuisine
American - low -carb
Keyword
comfort food, creamy, hot
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
1
servng
Calories
300
kcal
Author
Katherine Peters
Ingredients
1/2
tablespoon
butter
1/2
cups
chicken
cooked - diced
1/2
teaspoon
garlic
chopped
1.5
ounces
cauliflower
riced
1/2
cup
chicken stock
1/4
cup
half and half cream
1
rosemary
sprig
1
tablespoon
hemp hearts
optional
US Customary
-
Metric
Instructions
Melt butter in saucepan over medium heat.
Add the garlic and saute for about 1 minute.
Add the cauliflower and continue to saute for 2 minutes.
Stir in the chicken, chicken stock, cream, hemp hearts, and rosemary.
Simmer until the mixture has reduced and begun to thicken, about 5 minutes.
Strain out about 1/2 of the riced cauliflower and add to a blender.
Remove about 1/2 cup of the soup mixture, returning the chicken to the simmering soup.
Blend the cauliflower and cream broth in a blender until smooth.
Add back to the pot.
Salt and pepper to taste.
Heat through
Remove rosemary and discard.
Serve.
Nutrition
Serving:
0
g
|
Calories:
300
kcal
|
Carbohydrates:
10
g
|
Protein:
16
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Cholesterol:
57
mg
|
Sodium:
288
mg
|
Potassium:
424
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
465
IU
|
Vitamin C:
20.5
mg
|
Calcium:
84
mg
|
Iron:
2.3
mg