Keto Chicken Vegetable Soup Recipes
KETO CHICKEN VEGETABLE SOUP
A keto friendly take on the classic chicken soup, no noodles. Serve with crushed red pepper or shichimi togarashi if you want a bit more heat. You can add a small sliced carrot or some sliced shiitake mushrooms to this as well if you don't need it to be as low carb.
Provided by Chandra M
Categories Very Low Carbs
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, melt butter over medium heat. Season the chicken with salt and pepper. Brown the chicken thighs on both sides, 3-4 minutes per side.
- Remove chicken from pot. Reduce heat to medium low. Add celery and zucchini and lightly saute until just starting to soften. Meanwhile, cut chicken into bite size pieces.
- Return chicken to pot. Add garlic and parsley. Saute until garlic is fragrant, about 1 minute.
- Add the chicken broth, bring to a simmer. Simmer until flavors meld about 15 minutes. Season to taste with salt and pepper.
- Divide spinach between 2 bowls and pour soup over spinach. Serve, passing crushed red pepper, sesame seeds, or togarashi separately.
Nutrition Facts : Calories 335, Fat 19.2, SaturatedFat 9.4, Cholesterol 125.4, Sodium 959.1, Carbohydrate 9.6, Fiber 1.4, Sugar 2.6, Protein 33.6
LOW-CARB CHICKEN-VEGETABLE SOUP
I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.
Provided by Vanessa Punnett Lucas
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
- Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g
LOW-CARB CHICKEN AND VEGETABLE SOUP
Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.
Provided by casmith30
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
- Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken and shred meat. Place shredded chicken back in the soup and serve.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g
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