Today I paired up with my bestie to create a lovely dish that can easily be made into a Keto recipe. We had a great time cooking together! We weren’t as prepared as I thought, but you can’t not have fun when she’s around so I didn’t mind.
This recipe uses an ingredient I’ve never used before, which is also the only ingredient you need to omit to be Keto friendly, hearts of palm. We also used artichoke hearts from frozen, because that is what was available and they were very yummy.
My best gal loves this recipe. Partly because it’s easy to make and partly because it’s good for leftovers and work lunches. It reheats in the microwave well. Really, I think she just digs the way it tastes, which is the important thing right? I think you guys are going to eat it up too.
First, I’d start with chopping everything up, your chicken, hearts of palm (if you are using it), spinach, and mushrooms. Then shred the zucchini and Monterey Jack cheese. Basically, everybody is getting a cut.
Disclosure: This page contains links, which at no cost to you, allow us to make money when used. These funds help us to deliver the content you are enjoying now.
Then we are going to saute those mushrooms with garlic in about a tablespoon or two of olive oil. When your mushrooms are brown, add in the chicken. Season the chicken with black pepper and salt. Set aside when the chicken is fully cooked. Then add your chicken broth, heavy cream, cream cheese, and Monterey Jack into a large pot. Bring to a soft boil stirring regularly, until your cheese and liquids are all combined into a nice creamy base. Now add in everything else, chicken, veggies, all of it.
Bring your soup to a simmer, and then simmer for 20 minutes. Stir it occasionally. And … that’s it! Bamm! Your creamy better than chicken soup is done!
Creamy Better than Chicken Soup
- 2 large chicken breasts cut into bite sized pieces
- 1-2 tbsp olive oil
- 1 tbsp minced garlic
- 1/4 tsp black pepper
- dash salt
- 1/4 cup chicken broth
- 1 cup heavy cream
- 2 cups Monterey Jack cheese shredded
- 4oz cream cheese softened
- 2 cups zuchinni shredded
- 2/3 cup hearts of palm sliced optional, omit for Keto recipe
- 2 cups chopped mushrooms we used brown
- 2 cups artichoke hearts
- 2 cups spinach chopped
Saute mushrooms and garlic in 1-2 tbsp of olive oil over medium high heat until browned.
Add chopped up chicken breast, black pepper, and a dash of salt. Cook all together until chicken is fully cooked.
In a large pot, add chicken broth, heavy cream, Monterey Jack, and cream cheese. Bring the mixture to a soft boil. Simmer on medium until combined, stirring regularly.
Add in remaining ingredients, including the mushrooms and chicken. Set your timer for 20 minutes. Keep simmering and stirring occasionally.