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The Best Low Carb Keto Chicken Soup


  • 1 tbsp butter or extra virgin olive oil
  • 1 ¼ small yellow onion finely diced (87g)
  • 2 medium carrots peeled and chopped (122g)
  • 1 small leek chopped (67g)
  • 3 medium stalks celery chopped (120g)
  • 1 tbsp thyme leaves chopped
  • 8 g fresh parsley
  • 1 garlic clove minced
  • 1.5 litres chicken stock
  • 2 bay leaves
  • ½ tsp salt or to taste (dependant on how salty your stock is)
  • ¼ tsp black pepper or to taste
  • 300 g cooked chicken 300g
  • 1 cup chopped cavolo nero or kale 50g

To serve

  • Squeeze of lemon juice
  • 1 tbsp olive oil
  • 1 tsp fresh parsley
The Best Low Carb Keto Chicken Soup


  • Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.
  • Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
  • Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
  • Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
  • Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!

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