Try this KETO chicken and cauliflower rice soup recipe, or contribute your own.
Suggest a better descriptionPlace boneless skinless chicken breasts in a slow cooker and cover with water or chicken broth and salt and pepper. Cook on high for 3 hours or low for six hours.
Shred the cooked chicken and set it aside.
In a tall stockpot, melt butter, add the onions, garlic, and celery and saute on medium heat until they become translucent.
Meanwhile, pop the riced cauliflower steam bags in the microwave following directions on the package.
Add the riced cauliflower and all of the spices to the veggies and saute for 7 minutes on medium heat, stirring so that all of the spices and veggies get mixed in.
Add the cream cheese and stir until melted.
Add the shredded chicken, chicken broth, and heavy cream, then bring to a boil.
Once it comes to a boil, turn down the heat to low and simmer for 15 minutes with the lid off.
Add ? cup shredded cheese
Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (11466g) | ||
Recipe Makes: 1 | ||
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Calories: 21207 | ||
Calories from Fat: 12675 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1408.4g | 1878 % | |
Saturated Fat 570.7g | 2854 % | |
Monounsaturated Fat 518.1g | ||
Polyunsanturated Fat 209.3g | ||
Cholesterol 6856.5mg | 2110 % | |
Sodium 10459.5mg | 361 % | |
Potassium 26604.8mg | 700 % | |
Total Carbohydrate 422.5g | 124 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 421.1g | ||
Protein 1643.8g | 2348 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21207
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