The Best Low Carb Keto Chicken Soup

 INGREDIENTS

• 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

INSTRUCTIONS

• 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!