Keto chicken soup is the perfect low-carb pick-me-up when you are feeling run down or under the weather. At only 4g net carbs per serving and made with ginger and lemon, you can make this soup in under 20 minutes.
Cuisine: Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: keto chicken soup
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
Servings: 8servings
Calories: 180.8kcal
Author: Thinlicious.com
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Equipment
dutch oven/large stock pot with lid
cutting board and knife
Measuring cups and spoons
ladel
Ingredients
1oniondiced
2carrotpeeled and cut into circles
4ribscelery
4clovesgarlic minced
2tbspbutterunsalted
8cupschicken stock or broth
4cupscooked chickenshredded
2inchfresh gingersliced
1tsplemon juice
1bay leaf
+/- salt and pepperto taste
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Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, carrot, garlic, and celery and cook until they are soft and fragrant about 5 minutes.
Next, add the chicken, ginger, lemon juice, and chicken broth to the pot. Mix in the bay leave and add salt and pepper to taste.
Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-high and cover the pot with a lid.
Let the soup simmer for 15 minutes. Take off the lid and remove the bay leaves. Serve the soup while hot.To serve the soup with zucchini noodles or cauliflower rice you will want to add the zoodles or cauliflower rice to the bottom of the empty bowl and pour the hot soup over it. Let the soup sit for 2-3 minutes to allow the zucchini noodles/cauliflower rice to soften then serve.