Name: Low-Carb Chicken and Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Bone-in chicken thighs, skin removed - 4; Carrots, cut into 1/2-inch pieces - 4; Celery, cut into 1/2-inch pieces - 4 stalks; Onion, chopped - 1 small; Chicken stock - 1 (32 fluid ounce) container; Water - 2 cups; Chopped fresh green beans - 2 cups; Frozen riced cauliflower, thawed and drained - 2 cups; Finely chopped broccoli - 2 cups; Tomato sauce - ½ (8 ounce) can; Chicken soup base (such as Better than Bouillon®) - 2 teaspoons; Bay leaf - 1 large; Salt and ground black pepper to taste - 1 large

Ingredients for - Low-Carb Chicken and Vegetable Soup

1. Olive oil 1 tablespoon

2. Bone-in chicken thighs, skin removed 4

3. Carrots, cut into 1/2-inch pieces 4

4. Celery, cut into 1/2-inch pieces 4 stalks

5. Onion, chopped 1 small

6. Chicken stock 1 (32 fluid ounce) container

7. Water 2 cups

8. Chopped fresh green beans 2 cups

9. Frozen riced cauliflower, thawed and drained 2 cups

10. Finely chopped broccoli 2 cups

11. Tomato sauce ½ (8 ounce) can

12. Chicken soup base (such as Better than Bouillon®) 2 teaspoons

13. Bay leaf 1 large

14. Salt and ground black pepper to taste 1 large

How to cook deliciously - Low-Carb Chicken and Vegetable Soup

1 . Stage

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.

2 . Stage

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).

3 . Stage

Remove chicken and shred meat. Place shredded chicken back in the soup and serve.