KETO CHICKEN VEGETABLE SOUP

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Keto Chicken Vegetable Soup image

A keto friendly take on the classic chicken soup, no noodles. Serve with crushed red pepper or shichimi togarashi if you want a bit more heat. You can add a small sliced carrot or some sliced shiitake mushrooms to this as well if you don't need it to be as low carb.

Provided by Chandra M

Categories     Very Low Carbs

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces boneless skinless chicken thighs
2 tablespoons butter
1 celery rib, thinly sliced
1 small zucchini, cut into 1/2-inch cubes
1 garlic clove, thinly sliced
1 teaspoon dried parsley
4 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup Baby Spinach, lightly packed

Steps:

  • In a soup pot, melt butter over medium heat. Season the chicken with salt and pepper. Brown the chicken thighs on both sides, 3-4 minutes per side.
  • Remove chicken from pot. Reduce heat to medium low. Add celery and zucchini and lightly saute until just starting to soften. Meanwhile, cut chicken into bite size pieces.
  • Return chicken to pot. Add garlic and parsley. Saute until garlic is fragrant, about 1 minute.
  • Add the chicken broth, bring to a simmer. Simmer until flavors meld about 15 minutes. Season to taste with salt and pepper.
  • Divide spinach between 2 bowls and pour soup over spinach. Serve, passing crushed red pepper, sesame seeds, or togarashi separately.

Nutrition Facts : Calories 335, Fat 19.2, SaturatedFat 9.4, Cholesterol 125.4, Sodium 959.1, Carbohydrate 9.6, Fiber 1.4, Sugar 2.6, Protein 33.6

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