Name: Keto Chicken Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil -; 1 medium onion, chopped -; 5 cloves garlic, smashed -; 2" piece fresh ginger, sliced -; 1 small cauliflower, cut into florets -; 3/4 tsp. crushed red pepper flakes -; 1 medium carrot, peeled and thinly sliced on a bias -; 6 c. low-sodium chicken broth -; 1 stalk celery, thinly sliced -; 2 boneless skinless chicken breasts -; Freshly chopped parsley, for garnish -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Keto Chicken Soup

1. 2 tbsp. vegetable oil -

2. 1 medium onion, chopped -

3. 5 cloves garlic, smashed -

4. 2" piece fresh ginger, sliced -

5. 1 small cauliflower, cut into florets -

6. 3/4 tsp. crushed red pepper flakes -

7. 1 medium carrot, peeled and thinly sliced on a bias -

8. 6 c. low-sodium chicken broth -

9. 1 stalk celery, thinly sliced -

10. 2 boneless skinless chicken breasts -

11. Freshly chopped parsley, for garnish -

How to cook deliciously - Keto Chicken Soup

1. Stage

In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.

2. Stage

Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium high heat until beginning to brown, about 8 minutes.

3. Stage

Add pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.

4. Stage

Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.