Keto Chicken & Rice Soup
A comforting and satisfying meal that is rich, creamy, and easy to prepare for busy weeknights or chilly weekends.
Ingredients
Main Ingredients
- 1 whole rotisserie chicken (about 4 cups shredded, cooked chicken) Use a high-quality rotisserie chicken for optimal flavor.
- 1/2 cup salted butter (1 stick) Can be substituted with ghee for a dairy-free version.
- 1 cup diced yellow onion
- 1 cup sliced carrot
- 1 cup sliced celery
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon black pepper
- 1 tablespoon arrowroot powder
- 1 cup heavy cream
- 4 cups chicken broth
- 4 oz lupini rice (1/2 package) Can be swapped with cauliflower rice for a different texture.
Instructions
Preparation
- Remove all the meat from the rotisserie chicken, shredding it into bite-sized chunks—aim for around 4 to 6 cups.
- In a Dutch oven or large pot, melt the butter over medium heat.
- Once melted, add the diced onion, sliced carrot, and celery. Sauté until the vegetables are almost tender.
- Stir in the garlic powder, onion powder, salt, oregano, black pepper, and arrowroot powder. Gradually whisk in the cream until fully blended and smooth. Allow it to cook for 2-3 minutes until thickened.
- Pour in the chicken broth and bring it to a simmer. Add the lupini rice and let it cook over medium heat until tender (about 6-10 minutes).
- Finally, stir in the cooked, shredded chicken. Adjust the seasoning with additional salt and pepper if necessary.
Notes
Serve with a fresh side salad, low-carb bread, or a sprinkle of fresh herbs to elevate the dining experience. For best results, use high-quality rotisserie chicken and feel free to experiment with the spices.