Keto soup with chicken and cauliflower rice

This keto soup with chicken and cauliflower rice is perfect for a winter menu or just for a hearty lunch.

Ingredients

• skinless and boneless chicken breasts
• 8 table. spoon. butter
• ¼ a glass of chopped celery
• ½ cup chopped onions
• 4 things. minced garlic cloves
• 700 gr cauliflower rice
• 1 table. spoon. parsley
• 2 tea spoon. seasoning for poultry
• ¾ tea. spoon. rosemary
• 1 tea spoon. salt to taste
• ¾ tea. spoon. ground black pepper to taste
• 8 cups chicken stock or water
• 1.50 cups cream 30%
• ⅓ glass of grated cheddar

Directions

1. Prepare chicken breasts. Put the skinless and boneless chicken breasts in a slow cooker, cover with water or chicken broth, salt and pepper. Cook until tender, about 40 minutes. Or, boil the breasts in boiling water / broth on the stove for about 30 minutes. Chop the cooked chicken and set aside.
2. Melt the butter in a saucepan, then add the onion, garlic and celery and sauté over medium heat until they are translucent.
3. Add cauliflower rice and spices to the vegetables. Cook for 7 minutes over medium heat. Stir to mix vegetables and spices. Add cream cheese and stir until melted.
4. Add shredded chicken, chicken stock and cream and bring to a boil.
5. When the soup boils, reduce heat to low and simmer for 15 minutes with the lid on. Add grated cheddar cheese before serving.