Keto Chicken Alfredo Soup
6.9 g
Net Carbs
26.0 g
Protein
24.4 g
Fat
4.0 g
Fiber
351
Calories
Cooking tip: Turning a comfort food favorite into a delicious soup is a great way to get all the flavor with reduced calories and increased fiber. We use whole hearts of palm as a low carb, fiber rich noodle replacement that adds a slightly acidic zing to this creamy, rich soup.
Ingredients:
- 1 tablespoon butter
- ½ cup (80g) chopped yellow onion
- 1 teaspoon minced or pressed fresh garlic
- 1 cup heavy cream
- 2 tablespoons cream cheese
- 32 ounces reduced sodium chicken broth
- 165 grams whole canned hearts of palm
- 3 cups (255g) frozen broccoli florets
- 3 cups (405g) chopped rotisserie chicken
- ½ cup (50g) grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red chili flakes
Directions:
- In a large pot or Dutch oven over medium low heat, melt butter. Add chopped onion and sauté, stirring frequently until softened, about 5 minutes. Add minced or pressed garlic and sauté until fragrant, about 30 seconds. Add cream and allow to warm to steaming, with small bubbles forming around the edges. Once steaming, whisk in cream cheese until completely melted and well combined, another 3 minutes. Pour in the chicken broth, stirring to combine, and increase the heat to medium. Bring to a gentle simmer.
- While the soup is coming to a simmer, slice each heart of palm lengthwise to form around 16 noodle like pieces. Add hearts of palm “noodles”, chicken, and frozen broccoli to the simmering soup and cook, stirring regularly, until everything is heated through and tender, 10 to 15 minutes more.
- Remove from heat and stir in parmesan cheese, parsley, lemon juice and red pepper flakes. One serving is about 1 1/3 cups soup as described.
