Keto Chicken Soup
This Keto Chicken Soup is a quick and easy dinner option, low in carbs and packed with flavor, perfect for a hearty meal.
Equipment
- non-stick soup pot
Ingredients
- 1 tablespoon butter or extra virgin olive oil
- 1.25 small yellow onion, finely diced (87g)
- 2 medium carrots, peeled and chopped (122g)
- 1 small leek, chopped (67g)
- 3 medium stalks celery, chopped (120g)
- 1 tablespoon thyme leaves, chopped
- 8 g fresh parsley
- 1 clove garlic, minced
- 1.5 quarts chicken stock (1.5 litres)
- 2 bay leaves
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 2.5 cups cooked shredded chicken (300g)
- 1 cup chopped cavolo nero or kale (50g)
To serve
- 1 squeeze of lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh parsley
Instructions
- Heat 1 tablespoon of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.
- Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
- Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
- Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute).
- Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy.
Notes
I've calculated 4 GENEROUS and filling main course portions. You could easily stretch this soup to 5 or even 6 people. Storage: Fridge for up to 3 days or freezer for up to 3 months.
Nutrition
Serving: 1servingCalories: 286kcalCarbohydrates: 10.2gProtein: 29gFat: 14.9gSodium: 395mgPotassium: 1131mgFiber: 2.7g
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