Scale

1.5 lbs boneless, skinless chicken thighs or breasts

2 tbsp olive oil or avocado oil

4 cups low-sodium chicken broth or bone broth

4 cloves garlic, minced

1 cup heavy cream

4 oz cream cheese, softened

1/2 cup freshly grated Parmesan cheese

1/2 cup sun-dried tomatoes in oil, drained and chopped

1 tsp Italian seasoning

Salt and black pepper, to taste

1/4 tsp red pepper flakes (optional)

1/4 cup fresh basil, chopped

Cook Mode Prevent your screen from going dark

1. Season chicken with salt, pepper, and Italian seasoning.

2. Heat oil in a large pot or Dutch oven over medium-high heat.

3. Sear chicken for 4–5 minutes per side until golden brown; remove and set aside.

4. Lower heat to medium and add garlic; sauté for 30 seconds until fragrant.

5. Pour in chicken broth, scraping up browned bits from the bottom of the pot.

6. Return chicken to the pot and bring to a gentle simmer.

7. Simmer for 15–20 minutes until chicken is cooked through and tender.

8. Remove chicken and shred it into bite-sized pieces.

9. Return shredded chicken to the pot.

10. Reduce heat to low and whisk in heavy cream, cream cheese, and Parmesan until smooth.

11. Stir in chopped sun-dried tomatoes and red pepper flakes if using.

12. Simmer gently for 5 minutes, stirring occasionally; do not boil.

13. Remove from heat, stir in fresh basil, adjust seasoning, and serve hot.

Chicken thighs provide more flavor and fat, making them ideal for keto.

Always add dairy over low heat to prevent curdling.

Use freshly grated Parmesan for best texture and flavor.

Sun-dried tomatoes in oil give the richest taste; drain well before using.

Store leftovers in the fridge for up to 4 days and reheat gently.

Soup can be frozen, but texture may change slightly due to dairy.