Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat a large pot over medium heat and add olive oil. Once shimmering, add chicken thighs and brown for 5 minutes on each side. Transfer to a plate to rest.
- In the same pot, add chopped onion and minced garlic. Sauté for 2–3 minutes until onion is translucent.
- Add cauliflower florets and chopped celery. Stir and cook for 3–4 minutes until veggies start to soften.
- Pour in chicken broth and add dried thyme. Bring to a boil, then simmer covered for 15–20 minutes until veggies are fork-tender.
- Add heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to blend flavors.
- Ladle soup into bowls and garnish with parsley. Serve hot, enjoy!
Nutrition
Notes
Customize with additional herbs or vegetables based on your preference. Great with keto bread.