Ingredients
Scale
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup diced celery
- 1 cup chopped cauliflower florets
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Heat butter in a large pot over medium heat. Add diced onion, garlic, celery, and mushrooms. Cook until vegetables are tender, about 5 minutes.
- Add cauliflower florets, thyme, rosemary, salt, and pepper. Cook for another 3 minutes.
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes to allow flavors to meld.
- Stir in shredded chicken and heavy cream. Heat through, about 5 minutes.
- If desired, add shredded cheddar cheese and stir until melted.
- Adjust seasoning with salt and pepper as needed. Serve hot.
Notes
- You can substitute the chicken with turkey or cooked shrimp for variation.
- For a thicker soup, blend a portion of the cooked cauliflower and return it to the pot.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg