Dairy-free, keto, completely paleo cream of chicken soup with no thickening agents. Use as keto condensed soup, or enjoy straight up!
Today’s an exciting day. For the first time (and hopefully not the last), I’ve created a keto recipe video for you! Today’s keto video takes you through all of the steps of preparing this deliciously dairy-free, keto cream of chicken soup.
If you like the video and want to see more keto videos like this, please comment below and use the social media share buttons at the bottom of the keto blog post. A lot of love, keto ingredients and planning went into this keto video. So if you love it, I will do more. If you hate it, I won’t. Easy as that!
For the full recipe, scroll down.
Okay, this keto recipe. Well, it originated from my grain-free, keto, vegan cream of mushroom soup recipe. 2013, this was before cauliflower was big. Keto cauliflower rice was on the cusp of realization and everyone was a bit weirded out that I used cauliflower as the base of a keto cream soup.
I adjusted the keto cream of mushroom soup to match a keto cream of chicken soup profile – slightly different spices, chicken (obviously), and Collagen Protein Beef Gelatin because… Collagen Protein Beef Gelatin. It need not require an explanation.
Well, okay, I’ll give you one. I discovered, only recently, that adding Vital Protein Collagen Protein Beef Gelatin is literally the easiest thing. I already add Collagen Peptides to my morning drinks, but sometimes I don’t feel like a morning drink. Not a day goes by that I don’t make something with my homemade keto bone broth. So after I’ve made a keto batch, I add 10 scoops of gelatin right into the completed broth. And BOOM, gut-healing, tissue restoring magic without the stress of ensuring daily consumption.
I added a scoop of collagen protein beef gelatin right to the broth of this keto recipe. But if you follow my little trick, you don’t have to add more… but you could!
- 1 medium cauliflower (600 grams), broken up into florets
- ⅔ cup (157 mL) unsweetened original almond milk
- 1 cup (250 mL) chicken broth
- 1 teaspoon (5 mL) onion powder
- ½ teaspoon (2.5 mL) grey sea salt
- ¼ teaspoon (1.23 mL) garlic powder
- ¼ teaspoon (1.23 mL) freshly ground black pepper
- ⅛ teaspoon (0.61 mL) celery seed (optional)
- ⅛ (0.61 mL) teaspoon dried thyme
- ¼ cup (30 grams) Collagen Protein Beef Gelatin, optional
- ¼ cup (54 grams) finely diced cooked chicken thighs
- Place all ingredients but cooked chicken and gelatin in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened.
- Remove from the heat. Using a ladle, add ½ cup or so of the hot liquid to a medium-sized bowl. Add gelatin, one scoop at a time. Whisk until dissolved, then add the next scoop.
- Transfer the cauliflower mixture and gelatin mixture to your food processor, immersion blender or high-powered blender. Blend until totally smooth, about 2 minutes.
- Transfer cauliflower and gelatin mixture back to saucepan.
- Add cooked chicken to cauliflower and gelatin mixture. Cover and heat on low for 2-5 minutes, until thickened.
- Serve immediately.
Pump up the fats: I like to add MCT oil to this soup after it's done, a good, serious helping of it! Just pour it on, stir it around and dig in.
View Nutrition Information (once on page, scroll down)
What are you favorite cream-based keto casseroles? I highly recommend using this dairy-free, keto cream of chicken soup the next time you want to make that same casserole!