Keto Chicken Soup
Keto Chicken Soup is a comforting low-carb dish made with juicy chicken thighs, tender vegetables, and a warming broth, perfect for a healthy meal.
Equipment
- saucepan
Ingredients
- 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 using chicken thighs or 8 cups for a whole chicken
- 2 leaves bay leaves
- 3 pounds chicken thighs or one whole chicken
- 2 cups cauliflower rice
Instructions
- Heat the oil in a saucepan and place 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
To store leftovers, refrigerate covered for up to 2 weeks. To freeze, place soup in sealable containers for up to 6 months. For reheating from frozen, place in a deep pot over low heat. For reheating from the refrigerator, microwave for 1-2 minutes or stovetop.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 5gProtein: 27gFat: 12gSodium: 100mgPotassium: 679mgFiber: 2gVitamin A: 3172IUVitamin C: 35mgCalcium: 50mgIron: 2mg
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