Keto Chicken Soup
A delicious and hearty Keto Chicken Soup low in carbs, perfect for a filling 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)
- 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
- 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 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 of the mixture and bay leaves and pulse with a stick blender. This thickens the soup and adds flavor.
- Add the rest of the 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. To make it even more delicious, swirl through a little butter at the end before serving too!
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: 1bowlCalories: 286kcalCarbohydrates: 10.2gProtein: 29gFat: 14.9gSodium: 395mgPotassium: 1131mgFiber: 2.7g
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