Creamy Keto Fennel Chicken Soup
This creamy Keto Fennel Chicken Soup is SUPER satisfying, rich, & hearty, while also tasting like a fancy restaurant soup! Easy to make, too!
Servings: 6 Servings
Calories: 502kcal
Equipment
- Medium pot
Ingredients
- 2 Small Turnips Peeled and chopped
- 1 Small Fennel Bulb Thinly sliced, fronds reserved
- ½ Onion chopped
- 1 tablespoon Olive Oil
- 2 Garlic Cloves Pressed or finely minced
- ¼ cup Dry White Wine
- 3 ½ cups Chicken Stock
- 1 ½ cup Heavy cream
- 1 teaspoon Xanthan Gum
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Salt
- 1 ½ lbs Cooked Chicken chopped or shredded
Instructions
- Chop and reserve the fennel fronds, set aside.
- In a medium pot, cook turnips, fennel, onion, and garlic in the olive oil until onion is tender and translucent.
- Add dry white wine, if using, simmer 1 minute.
- Add stock, simmer for 10 minutes.
- Once the 10 minutes are up, add the heavy whipping cream, stir to combine. Continue cooking until it’s steaming but not boiling.
- In a small bowl, combine reserved fennel fronds with xanthan gum, salt and pepper. Mix well - you want the xanthan gum evenly distributed, to prevent clumps.
- Add xanthan gum mixture to the pot, along with the chicken.
- Turn the burner down to low heat, gently simmer for 5 minutes, or until chicken is warmed through.
- Season with additional salt and pepper, to taste.
Notes
Once cooled to almost room temperature, the soup can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 502kcal | Carbohydrates: 14g | Protein: 35g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 156mg | Sodium: 558mg | Potassium: 731mg | Fiber: 3g | Sugar: 8g | Vitamin A: 979IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 2mg