Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded You can use rotisserie chicken to save time.
- 8 oz cream cheese, softened For a dairy-free option, use coconut cream and a dairy-free cream cheese alternative.
- 4 cups chicken broth Adjust thickness by adding more or less broth.
- 1 cup heavy cream
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp Italian seasoning
Method
Preparation
- In a large pot, sauté the onion, garlic, and celery until softened.
- Add the cooked chicken and chicken broth to the pot.
- Stir in the cream cheese until melted and well combined.
- Pour in the heavy cream and bring the soup to a simmer.
- Season with salt, pepper, thyme, and Italian seasoning.
- Let it simmer for about 15-20 minutes, stirring occasionally.
Serving
- Serve hot, garnished with fresh herbs if desired.
- Pairs well with a side salad or low-carb crackers.
- For added flavor, try serving it with a spoonful of sugar-free pesto on top.
Storage
- To store leftover soup, let it cool completely and transfer it to an airtight container.
- Keep in the refrigerator for up to 3 days.
- For longer storage, freeze it in a freezer-safe container and thaw overnight in the fridge before reheating.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 6gProtein: 30gFat: 36gSaturated Fat: 18gSodium: 800mgFiber: 1gSugar: 2g
Notes
This soup can easily be adjusted to fit your taste through the addition of low-carb vegetables like spinach or zucchini. For a twist, add spices like paprika or cayenne pepper for heat, or substitute chicken with cooked sausage for a different flavor.
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