Venice
A flavorful, creamy soup with tender chicken and aromatic pesto. This low-carb Italian-inspired soup is perfect for keto lovers, combining rich, herb-infused flavors with healthy fats.
Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 lb chicken breast cooked and shredded
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup pesto sugar-free
- 1 medium zucchini spiralized into noodles (optional)
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauteing until soft.
- Pour in the chicken broth and add the shredded chicken. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the heavy cream and pesto, and let simmer for another 5 minutes.
- If using zucchini noodles, add them and cook for 2-3 minutes until tender.
- Season with salt and pepper to taste, and serve warm.
Notes
Chef's Tip: Stir the pesto in off the heat, right before serving, to preserve its bright color and fresh flavor. Keto Swap: traditional pasta is replaced with spiralized zucchini noodles (optional) - the pesto already keeps this dish keto, the zoodles just add a noodle-soup feel without the carbs.
Nutrition
Calories: 320kcal | Protein: 20g | Fat: 25g | Fiber: 1g
Tried this recipe?Let us know how it was!