Keto Chicken Soup

The recipe Sunday was a keto chicken soup — the low-carb version that swaps cauliflower rice for the egg noodles or rice. Chicken thighs, broth, celery, onion, garlic, herbs, cauliflower rice stirred in at the end.

The recipe is below.

Keto Chicken Soup

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs or breasts, cubed
• 3 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 stalks celery, sliced
• 2 medium carrots, sliced
• 6 cups chicken broth (low sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup fresh spinach or kale, roughly chopped

Instructions

1. Sauté the aromatics. In a large pot over medium heat, melt the butter. Add the diced onion and celery and cook for 4–5 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
2. Brown the chicken. Add the cubed chicken to the pot and season with salt, pepper, and smoked paprika. Cook for 4–5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
3. Add broth and vegetables. Pour in the chicken broth and add the sliced carrots, dried thyme, and dried parsley. Stir to combine.
4. Simmer. Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Finish with greens. Stir in the chopped spinach or kale and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed.
6. Serve. Ladle into bowls and serve hot. Pairs well with a side of crusty bread or tortilla chips for those not keeping it keto.

Nutrition (per serving)

Calories: 210 | Protein: 24g | Fat: 10g | Carbs: 6g | Fiber: 1g | Sodium: 620mg