Low Carb, Keto Pesto Chicken Soup
This Low Carb, Keto Pesto Chicken Soup is creamy, cheesy and filled with flavor. The fresh basil and toasted pine nuts in the pesto are a delightfully surprising twist on your everyday creamy chicken soup. Only five net carbs per cup!
Calories:
Equipment
- xanthan gum
- dutch oven
- Kettle and Fire Chicken Bone Broth
- homemade pesto
- EVOO
- avocado oil
- sea salt
- freshly ground black pepper
- wooden spoon
Ingredients
- 1 T. avocado oil
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 32 oz. Kettle and Fire Chicken Bone Broth or homemade, separated
- 2 c. chicken breast cooked and shredded
- 1/2 c. homemade pesto
- 4 oz. cream cheese softened
- 1/4 t. xanthan gum
- 2 T. water
- 1/4 c. heavy cream
- sea salt to taste
- freshly ground black pepper to taste
- optional garnishes: toasted pine nuts an extra dollop of homemade pesto, fresh basil, a drizzle of heavy cream or EVOO
Instructions
- Heat avocado oil over medium-high heat.
- Add onion and sauté until softened, about 3 minutes, stirring with a wooden spoon.
- Add garlic and stir one additional minute.
- Add 1/2 cup chicken broth and deglaze the pan.
- Add remaining chicken broth. Bring to a boil, and reduce heat to a simmer.
- Add the chicken and pesto. Simmer 10 minutes, uncovered.
- Stir in cream cheese until melted.
- In a small bowl, blend the xanthan gum in the water with a milk frother.
- Slowly stir xanthan gum mixture into soup.
- Remove from heat.
- Stir in 1/4 c. heavy cream.
- Add sea salt and freshly ground black pepper to taste.
- Serve with optional garnishes such as toasted pine nuts, an extra dollop of homemade pesto, fresh basil or a drizzle of heavy cream or EVOO.