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Keto Chicken Soup

Keto Chicken Soup

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Prep Time 15 minutes
Cook Time 35 minutes
5 minutes
Total Time 55 minutes
Servings: 6
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, chopped
  • 2 celerystalks, chopped
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme, or fresh sprigs
  • 2 large chicken breasts, cooked and shredded (rotisserie or poached)
  • 2 cups cauliflower rice (optional)
  • 2 tbsp chopped fresh parsley
  • Salt and pepper to taste

Equipment

  • Large stockpot
  • Wooden spoon
  • Ladle
  • Knife and cutting board
  • Measuring cups

Method
 

  1. Heat the oil in a stockpot. Stir in onion, carrots, celery; cook 5 minutes. Add garlic, cook 1 minute
  2. Pour in broth, bay leaves, and thyme. Bring to boil
  3. Lower heat, cover, simmer for 20 minutes. Vegetables should be tender
  4. Add the shredded chicken, and cook another 5 minutes
  5. Stir in during the last 5 minutes for a rice-like texture
  6. Take out bay leaves, stir in parsley, and correct salt/pepper
  7. Serve hot

Notes

Nutrition Use homemade bone broth for additional health benefits.
Leftovers can be refrigerated for up to 5 days or frozen.
For a richer taste, squeeze some lemon on top at the end.