Creamy Cajun Chicken Soup Keto
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 celery stalks, chopped
1 cup cauliflower florets
2 cups chicken broth
1 cup heavy cream
2 tablespoons Cajun seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Heat The Pot
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Cook The Chicken
- Add the chicken pieces to the pot and cook until browned and cooked through. Remove the chicken and set it aside.
Sauté The Vegetables
- In the same pot, add the onion, garlic, bell pepper, celery, and cauliflower. Sauté until the vegetables are tender, about 5-7 minutes.
Add The Broth And Seasoning
- Pour in the chicken broth and bring the mixture to a boil. Stir in the Cajun seasoning, ensuring it's well distributed.
Simmer The Soup
- Reduce the heat to a simmer and let the soup cook for about 10 minutes, allowing the flavors to meld together.
Add The Cream And Chicken
- Stir in the heavy cream and return the cooked chicken to the pot. Simmer for an additional 5 minutes until the soup is creamy and heated through. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and garnish with fresh parsley. Enjoy your hearty and delicious keto-friendly soup!
Notes
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain its creamy texture.