Keto Chicken Soup Recipe | How To Make Keto Chicken Soup
Have you ever tried a keto chicken soup recipe? We always crave a simple and delicious chicken noodle soup when we’re ill, hungover, or have eaten WAY too much crap. It’s loaded with vegetables and protein, and it’s precisely what we need to get back on track.
Because of those pesky, carb-loaded noodles, keto chicken noodle soup isn’t really an option. Instead, cauliflower rice adds a hearty boost to this recipe, which we love. Don’t scrimp on the ginger—it gives the broth an addictive spice. If you’re feeling particularly zesty, serve with a squeeze of lemon or lime.
|YIELDS||4 – 6 serving(s)|
|PREP TIME||30 mins|
|TOTAL TIME||1 hr|
how to make keto chicken soup
keto chicken soup recipe: Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped 5 garlic cloves, smashed 2″ fresh ginger piece, sliced 1 small cauliflower, cut into florets
- 1 teaspoon crushed red pepper flakes
- 6 cups low-sodium chicken broth 1 medium carrot, peeled and thinly cut on a bias
- 1 celery stalk, finely sliced
- 2 skinless boneless chicken breasts
- For garnish, use freshly chopped parsley.
keto chicken soup recipe: Directions
Heat the oil in a big pot over medium heat. Combine the onion, garlic, and ginger. Cook until the edges start to brown.
In the meantime, in a food processor, pulse cauliflower until it is broken down into rice-sized particles. Cook until the cauliflower begins to brown in the pot with the onion mixture, about 8 minutes.
Bring the pepper flakes, carrots, celery, and chicken broth to a simmer. Cook until the chicken breasts reach an internal temperature of 165°, about 15 minutes. Remove from pan, cool until you can handle it, and shred. Meanwhile, continue to cook until the vegetables are soft, about 3 to 5 minutes more.
Remove the ginger from the pot and return the shredded chicken to the soup. Season with salt and pepper to taste, then garnish with parsley before serving. REF.
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