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Keto Cream Of Chicken Soup
This keto cream of chicken soup recipe is a warm, comforting, hearty, low-carb dish and easy to cook in under 10 minutes in a pressure cooker. This chicken soup can also be cooked in a slow cooker.
Cook Time
1
hour
hr
Total Time
1
hour
hr
Course:
Dinner, Lunch
Cuisine:
American, Australian, British, French
Servings:
5
serves
Calories:
370
kcal
Author:
Gerri
Ingredients
3
ounces
butter
1
small
onion
diced
3
ounces
celery
diced
1
lb
chicken breast
cut in half lengthways
1/2
teaspoon
salt
1/2
teaspoon
pepper
3
cups
chicken stock
1 1/2
cups
heavy cream
1/2
teaspoon
xanthan gum
1
tablespoon
chives
finely chopped
US Customary
-
Metric
Instructions
Place your pressure cooker over high heat.
Add the butter, onion and celery and saute until the onion turns translucent.
3 ounces butter,
1 small onion,
3 ounces celery
Add the chicken, salt, pepper and chicken stock and stir well.
1 lb chicken breast,
1/2 teaspoon salt,
1/2 teaspoon pepper,
3 cups chicken stock
Place the lid on the cooker, pressurize and reduce the heat to low. Cook for 1 hour.
Turn off the heat and leave the pressure cooker to depressurize for 15 minutes before removing the lid.
Use a metal spoon to press the chicken against the sides of the pot to shred the meat.
Place the pot over low heat and add the cream.
1 1/2 cups heavy cream
Sprinkle the xanthan gum over the simmering soup and whisk for 5 minutes to ensure there are no lumps.
1/2 teaspoon xanthan gum
Remove from the heat and serve topped with the chives.
1 tablespoon chives
Notes
STORING:
Store cream of chicken soup in the refrigerator for one week or freeze it for up to three months.
Nutrition
Serving:
300
g
|
Calories:
370
kcal
|
Carbohydrates:
4
g
|
Protein:
31
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Cholesterol:
156
mg
|
Sodium:
462
mg
|
Potassium:
638
mg
|
Fiber:
0
g
|
Sugar:
1
g
|
Vitamin A:
830
IU
|
Vitamin C:
3
mg
|
Calcium:
39
mg
|
Iron:
0.6
mg