Keto Vegetable Soup Recipes

KETO CHICKEN VEGETABLE SOUP

Keto Chicken Vegetable Soup image

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

Ingredients

8 ounces boneless skinless chicken thighs
2 tablespoons butter
1 celery rib, thinly sliced
1 small zucchini, cut into 1/2-inch cubes
1 garlic clove, thinly sliced
1 teaspoon dried parsley
4 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup Baby Spinach, lightly packed

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

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