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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!
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course:
Soups
Cuisine:
Italian
Calories:
Author:
Kristi Barnes
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.