Ingredients
4 boneless skinless chicken breasts (4–5 oz each)
6 cups low-sodium chicken bone broth
1 cup heavy cream (full fat)
2 cups chopped celery
1 large carrot (sliced thin)
1 medium onion (diced)
2 bay leaves
1 tbsp fresh thyme (or 1 tsp dried)
2 cloves garlic (minced)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and black pepper to taste
Instructions
Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika
Heat broth in a large pot over medium-high heat, add chicken, bay leaves, and thyme
Poach chicken for 18 minutes until internal temperature reaches 165°F
Remove chicken and shred into bite-sized pieces using 2 forks
Return shredded chicken to pot, add celery, carrot, onion, and garlic
Simmer soup uncovered for 10-12 minutes until vegetables are tender
Stir in heavy cream and heat through (do not boil)
Taste and adjust seasoning as needed
Notes
Use grass-fed heavy cream for richer flavor
Substitute zucchini or mushrooms for additional low-carb veggies
Store leftovers in airtight containers up to 3 days
Freeze within 2 hours of cooking for best quality
For thicker soup, blend 2 cups using an immersion blender before adding cream
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb/Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg