Description
A comforting low-carb soup rich in flavor, featuring tender chicken thighs, fresh vegetables, and a creamy base.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower florets
- 1 cup chopped celery
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken thighs and cook until golden brown, about five minutes.
- Incorporate chopped onion and minced garlic, sauté for 2-3 minutes until fragrant and translucent.
- Stir in cauliflower florets and chopped celery, cooking for another 3-4 minutes until slightly softened.
- Pour in chicken broth and sprinkle dried thyme, bringing the mixture to a boil.
- Reduce heat and let it simmer for 15-20 minutes until vegetables are tender.
- Stir in heavy cream and season with salt and pepper, simmering for an additional five minutes.
- Adjust seasoning to taste and ladle into bowls.
- Garnish with fresh parsley before serving.
Notes
Consider adding lemon juice for brightness or blending a portion for a creamier texture. Leftovers can improve in flavor if stored and reheated.
