This keto chicken soup is ultra creamy and packed with flavorful garlic chicken, vegetables, and fresh herbs. Make the best low carb soup in less than 30 minutes for a quick weeknight dinner that everyone will love. Serve with freshly chopped parsley for a boost of flavors and your family will ask for seconds.
In a soup pot melt the butter and saute the garlic and the onion for 2-3 minutes or until they become translucent.
Add the chicken broth, chopped zucchini, and celery and bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender.
Add the shredded chicken, parsley, salt, and pepper to taste.
Combine the cream cheese and heavy whipping cream until smooth; Pour into the chicken soup. Stir well until all the ingredients are well combined and the cream cheese melted.
Serve hot with flaxseed bread, parsley and drizzle garlic infused oil. Enjoy!