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Marry Me Chicken Soup Keto

This creamy, low-carb chicken soup is rich with flavors from sun-dried tomatoes and parmesan, making it a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 4 cloves garlic, minced Enhances flavor
  • 1.5 pounds boneless skinless chicken thighs Can swap for breasts
  • 4 cups chicken broth Base for the soup
  • 1 cup heavy cream For creaminess
  • 0.5 cup grated parmesan cheese Add at the end for flavor
  • 0.33 cup sun-dried tomatoes, chopped Provides a tangy flavor
  • 1 teaspoon Italian seasoning Adds an Italian flavor profile
  • 0.25 teaspoon salt To taste
  • 0.25 teaspoon black pepper To taste
  • 0.25 cup fresh basil, chopped For garnish

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  2. Add chicken thighs and sear on both sides until lightly browned.
  3. Pour in chicken broth, cover the pot, and simmer for 20 minutes or until the chicken is fully cooked.
  4. Remove chicken, shred with two forks, and return it to the pot.
  5. Add sun-dried tomatoes, Italian seasoning, salt, and pepper. Stir well.
  6. Lower the heat and stir in the heavy cream and grated parmesan cheese. Let it simmer for 10–15 minutes to thicken.
  7. Turn off the heat and stir in chopped fresh basil before serving.

Notes

Cool the soup to room temperature before storing. Store in airtight containers and keep in the fridge for up to 4 days. Reheat on the stove over low heat. Can freeze for up to 3 months; thaw in the fridge overnight before reheating.