Completely Keto Creamy Chicken and Lemon Soup

On a spontaneous getaway to the sun-kissed countryside of Tuscany, a couple found themselves meandering through the cobblestone streets of a charming village, their senses alive with the allure of adventure. It was there, in a quaint trattoria nestled beneath the shade of ancient oaks, that they discovered a culinary delight that would linger in their memories: Completely Keto Creamy Chicken and Lemon Soup.

As they settled into the rustic embrace of the trattoria, the couple was greeted by the comforting aroma of simmering broth and the zestful whisper of lemons. The chef, a maestro of the kitchen with a sparkle in his eye, served them his signature dish, a delicate balance of tender chicken, velvety cream, and the vibrant lift of citrus.

Each spoonful was a revelation, the finely chopped chicken and thin slices of celery melding harmoniously in the rich, homemade chicken stock. The butter lent a luxurious richness, while the lemon, freshly squeezed, cut through with a tangy brightness, perfectly seasoned with Pink Himalayan Salt and a subtle hint of white pepper.

For the couple, the Completely Keto Creamy Chicken and Lemon Soup was more than a meal; it was a moment of connection, a shared experience that encapsulated the joy of discovery and the warmth of Tuscan hospitality. It was a dish that would call them back to that quaint village, time and time again, in their stories and in their hearts.

Completely Keto Creamy Chicken and Lemon Soup

Course: Soup
Cuisine: Italian
Keyword: creamy chicken and lemon soup, keto creamy chicken and lemon soup
Servings: 6 servings


  • 12 shallots sliced thinly
  • 7 cup chicken stock
  • 1 cup heavy cream
  • 3 celery stalks sliced thinly
  • 12 oz chicken breasts chopped finely
  • 6 Tbsp butter
  • 4 1/2 lemons
  • Pink Himalayan Salt
  • white pepper


  1. Use a large saucepan to melt the butter. Add the shallots, celery, and chicken. Lower to a low flame and keep cooking while stirring for 8 minutes.

  2. Pare the lemons thinly and blanch the lemon rinds for 3 minutes in boiling water. Squeeze all the liquid out of the lemons.

  3. Pour in the lemon juice, rind and chicken stock into the saucepan and slowly bring the soup to a boil. Let it simmer for 55 minutes.

  4. Add in the salt, pepper and heavy cream. Heat it through but make sure it does not boil.

  5. Serve the soup hot.

Recipe Notes

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