Description
A creamy, keto-friendly chicken soup with sun-dried tomatoes and fresh basil, perfect for cozy dinners or impressing guests.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1.5 pounds boneless skinless chicken thighs
- 4 cups chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 0.33 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh basil, chopped
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add 4 cloves minced garlic and sauté for about 1 minute until fragrant—do not let it brown.
- Add 1.5 pounds boneless skinless chicken thighs to the pot and sear on both sides until lightly browned (about 3–4 minutes per side).
- Pour in 4 cups chicken broth, bring to a simmer, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked (internal temp 165°F / 74°C).
- Remove the chicken from the pot and shred with two forks; return shredded chicken to the pot.
- Add 0.33 cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Stir well to combine.
- Lower the heat and stir in 1 cup heavy cream and 0.5 cup grated Parmesan cheese. Let the soup simmer gently for 10–15 minutes to thicken—stir occasionally to prevent sticking.
- Turn off the heat and stir in 0.25 cup chopped fresh basil before serving.
Notes
For a dairy-free alternative, use coconut cream. Adjust sodium with low-sodium broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 130mg