Keto Chicken Soup
This keto chicken soup is a cozy low-carb dish loaded with tender chicken, fresh herbs, and veggies.
Equipment
- large heavy-bottomed pot
Ingredients
Base
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 medium leeks, white and light green part only, sliced
- 1 medium carrot, diced
- 4 stalks celery, diced
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 pounds chicken breast (900 g)
- 2-3 bay leaves
- 6 cups chicken stock
- to taste Salt and freshly ground black pepper
- a handful fresh parsley, roughly chopped
Instructions
Cooking Instructions
- Heat the oil in a large heavy bottomed pot and melt the butter in it. Add the leeks, carrot, and celery and cook for 5 minutes until softened.
- Stir in the garlic, fresh rosemary, and fresh thyme and continue to cook for a further minute until fragrant.
- Place the chicken breasts over the vegetables, add the bay leaves, and cover with the chicken stock.
- Bring the soup to a boil, then lower the heat and simmer for 20 minutes or until the chicken is completely cooked.
- Remove the chicken breasts from the pot with the help of a pair of tongs and shred it with two forks, then return to the pot.
- Adjust the seasoning to taste, stir in some fresh parsley and serve hot.
Notes
A delicious, comforting soup perfect for a keto diet.
Nutrition
Serving: 1cupCalories: 255kcalCarbohydrates: 10gProtein: 30gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg
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