Keto Chicken Soup
This Keto Chicken Soup is a delicious low-carb comfort food, made with juicy chicken, tender veggies, and a warming broth.
Equipment
- saucepan
Ingredients
Oil and Veggies
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped approximately 2 cups
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 6-8 cups chicken broth Use 6 cups if you use chicken thighs, use 8 cups if you use a whole chicken
- 2 leaves bay leaves
Chicken and Cauliflower
- 3 pounds chicken thighs or whole chicken Bone-in recommended
- 2 cups cauliflower rice
Instructions
Cooking Instructions
- Heat the olive oil in a saucepan over medium heat. Once hot, add the onions, carrots, celery, and garlic and cook until the vegetables are tender, around 5 minutes.
- Add the salt and pepper, then the chicken broth and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes, until the chicken is tender.
- Remove from the heat and serve with fresh parsley and a squeeze of lemon juice. If using a whole chicken, use two forks to pull apart prior to serving.
Notes
Leftovers can be stored in the refrigerator for up to 2 weeks. For freezing, place soup in sealable containers and store for up to 6 months. To reheat, thaw slowly and mix when it begins to simmer.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 5gProtein: 27gFat: 12gSodium: 100mgPotassium: 679mgFiber: 2gVitamin A: 3172IUVitamin C: 35mgCalcium: 50mgIron: 2mg
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