
Low Carb Creamy Chicken Soup
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
28 mins
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Servings
8
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Calories
270 kcal
-
Course
Main Course
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Cuisine
American

Low Carb Creamy Chicken Soup
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Shredded chicken, vegetables, and a rich, broth mixed with cream makes this Creamy Chicken Soup the ultimate low carb comfort food made in your Instant Pot!
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Ingredients
- 1 cup carrots sliced into rounds
- 1 cup celery sliced
- 1 cup onion diced
- 3 cups cauliflower cut into bite-size pieces
- 1 clove garlic finely minced
- 8 ounces shredded chicken cooked
- 4 cups chicken broth
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- Place the carrots, celery, onion, cauliflower, garlic, shredded chicken, and chicken broth in your Instant Pot.
- Lock the Instant Pot lid in place, turn the valve on top to SEALING and set your Instant Pot to HIGH pressure for 8 minutes.
- When the timer goes off press CANCEL and then let it do a natural release for 5 minutes.
- After 5 minutes flip the valve to VENTING to let out any remaining steam and remove the lid.
- Set your Instant Pot to SAUTE and add the heavy cream. Bring to a boil and continue stirring until it is warmed through. Turn off SAUTE.
- Add salt and pepper to taste and serve.
Nutrition Information
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Serving
1cup
Calories
270kcal
(14%)
Carbohydrates
7g
(2%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Cholesterol
101mg
(34%)
Sodium
210mg
(9%)
Potassium
394mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3725IU
(75%)
Vitamin C
22.4mg
(25%)
Calcium
65mg
(7%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
Serving | 1cup | |
Calories | 270kcal | 14% |
Carbohydrates | 7g | 2% |
Protein | 9g | 18% |
Fat | 23g | 35% |
Saturated Fat | 13g | 65% |
Cholesterol | 101mg | 34% |
Sodium | 210mg | 9% |
Potassium | 394mg | 8% |
Fiber | 1g | 4% |
Sugar | 2g | 4% |
Vitamin A | 3725IU | 75% |
Vitamin C | 22.4mg | 25% |
Calcium | 65mg | 7% |
Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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