Keto Tuscan Chicken Soup

Keto Tuscan Chicken Soup

Creamy Tuscan Chicken Soup is rich and satisfying, and packed full of wholesome ingredients. It’s a keto comfort food meal the whole family will enjoy. Only 4.9g net carbs per serving!

AuthorHolly CookCategory

Creamy Tuscan Chicken Soup is rich and satisfying, and packed full of wholesome ingredients. It’s a keto comfort food meal the whole family will enjoy. Only 4.9g net carbs per serving!

Keto Tuscan Chicken Soup
Yields1 Serving
 2 tbsp butter or olive oil divided
 1 ½ lbs chicken thighs cut into ½ inch pieces
 ½ tsp salt
 ½ tsp pepper
  cup chopped sun dried tomatoes
 4 cloves garlic
 1 tbsp tomato paste
 1 tsp Italian seasoning
 4 cups chicken broth
 8 ounces cauliflower florets
 6 ounces fresh spinach
 ½ cup heavy whipping cream
 ½ cup grated Parmesan cheese
1

Add ONE tbsp. of the butter to a Dutch oven that is heated to medium. Salt and pepper the chicken while it's heating.

2

Put(to the pan) Sun-dried tomatoes and chicken . Heat chicken for FIVE to SEVEN minutes. Take out onto a platter.

3

Put(to the pan) garlic, tomato paste, and Italian seasoning along with the remaining butter. TWO minutes of stirring. Put broth and stir.

4

Bring the cauliflower to a boil after adding it. Cook the cauliflower for 10 minutes at a simmering temperature to achieve tenderness. Blend until smooth by either transferring to a blender or using an immersion blender.

5

Bring back to a simmer the soup, chicken, and sun-dried tomatoes in the pot. Heat spinach after being added.

6

Add the cream and Parmesan, and blend thoroughly. More grated Parmesan should be added before serving.

Ingredients

 2 tbsp butter or olive oil divided
 1 ½ lbs chicken thighs cut into ½ inch pieces
 ½ tsp salt
 ½ tsp pepper
  cup chopped sun dried tomatoes
 4 cloves garlic
 1 tbsp tomato paste
 1 tsp Italian seasoning
 4 cups chicken broth
 8 ounces cauliflower florets
 6 ounces fresh spinach
 ½ cup heavy whipping cream
 ½ cup grated Parmesan cheese

Directions

1

Add ONE tbsp. of the butter to a Dutch oven that is heated to medium. Salt and pepper the chicken while it's heating.

2

Put(to the pan) Sun-dried tomatoes and chicken . Heat chicken for FIVE to SEVEN minutes. Take out onto a platter.

3

Put(to the pan) garlic, tomato paste, and Italian seasoning along with the remaining butter. TWO minutes of stirring. Put broth and stir.

4

Bring the cauliflower to a boil after adding it. Cook the cauliflower for 10 minutes at a simmering temperature to achieve tenderness. Blend until smooth by either transferring to a blender or using an immersion blender.

5

Bring back to a simmer the soup, chicken, and sun-dried tomatoes in the pot. Heat spinach after being added.

6

Add the cream and Parmesan, and blend thoroughly. More grated Parmesan should be added before serving.

Keto Tuscan Chicken Soup

Leave a Comment