Tender low-carb pasta in a thick and creamy alfredo broth, this keto chicken alfredo soup is a cheese-lover's dream come true!
Melt the butter in a pot over medium heat on the stove.
Add in the onions, and saute until softened.
Mix in the garlic, and saute another 30 seconds.
Pour in the chicken broth and heavy whipping cream. Stir to combine.
Add the broccoli to the pot, along with the Italian seasoning and salt and pepper to taste.
Bring the mixture to a low boil, reduce the heat, cover and simmer for 15 minutes, or until the broccoli is starting to become tender.
Mix in the shredded chicken, palmini noodles and parmesan cheese.
Continue to simmer an additional 5-10 minutes before serving garnished with parsley.
Calories: 515 Per Serving
Net Carbs: 6 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.