Get warm with my Keto Chicken & Cauliflower Bisque! We loaded this soup with flavorful ingredients so you can have a hearty, satisfying, and deliciously delectable experience! Enjoy this dish throughout the duration of your cold and cozy days & nights. After all, winter is coming!
Time: 35 Minutes Yields: 5-6
1 quart of chicken broth + 1 cup of water
1 lb chicken breast
1 head of cauliflower, chopped
5 carrots, peeled diced
5 stalks of celery, diced
1 onion, diced
5 garlic cloves, minced
2 tablespoons of avocado oil, coconut oil, or grass-fed butter
2-3 teaspoon Himalayan salt, divided
½ teaspoon black pepper, divided
2 bay leaves
1 ½ cups white cheddar cheese
2 green onions, diced
5 strips of bacon, cooked and chopped in pieces
Preheat oven to 400 degrees. Place bacon on top of non-stick sheet pan. Cook in the oven for 12-14 minutes or until bacon is crispy. Drain the fat and then pat-dry bacon. Chop in pieces. While the bacon is in the oven, chop the veggies as listed above.
Place a large stock-pot over medium-high heat. Place the 2 tablespoons of oil in the pan. Allow the oil to cover the entire surface of the pan. Add cauliflower, celery, carrot, onion, and garlic. Saute until the veggies are somewhat caramelized. Add 1 teaspoon of salt and a pinch of black pepper.
Add chicken broth, chicken breast, bay leaves, and the remaining salt & pepper. Bring to a boil and then turn heat to low, cover and simmer for 15-20 minutes or until chicken breast is cooked.
Chop the green onions while the soup is simmering.
When chicken is cooked, pull it out of the soup. Set it aside in a bowl. Turn off the heat.
Puree the soup using an immersion blender or a counter-top blender. If you use a counter-top blender, be sure to place the soup back in in the pot on the stove.
Once the soup is pureed. Add 1 ½ cups of cheese in the soup and stir to melt.
Shred the chicken directly into the soup. Garnish with green onions, bacon pieces, and additional shredded cheese if you like. FYI - Frank’s Red Hot Sauce goes great on this soup!