5.Keto Chicken Soup

Keto chicken soup is a simple and comforting dish that is perfect for cold days or when you are feeling under the weather. It consists of chicken, vegetables, and broth, cooked in a pot until tender and flavorful. It is a low-carb and gluten-free version of the classic chicken soup, and can be customized with your favorite herbs and spices.

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, sliced
• 2 carrots, peeled and chopped
• 4 cloves garlic, minced
• 8 cups chicken broth, low-sodium
• 4 cups cooked chicken, shredded or chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

method

1. In a large pot over medium-high heat, melt the butter and sauté the onion, celery, carrots, and garlic for about 15 minutes, stirring occasionally, until soft and translucent.
2. Add the chicken broth, chicken, bay leaves, thyme, rosemary, salt, and pepper, and bring to a boil, then lower the heat and simmer for about 20 minutes, or until the vegetables are tender.
3. Discard the bay leaves and adjust the seasoning if needed.
4. Sprinkle with parsley and serve.

Nutritional Information

• Serving size: 1/6 of the recipe
• Calories: 264
• Fat: 13g
• Carbs: 9g
• Fiber: 2g
• Net carbs: 7g
• Protein: 28 g

Tips and Variations

• You can use any cooked chicken, such as rotisserie chicken, leftover chicken, or canned chicken. You can also cook your own chicken by boiling, baking, or frying it.
• You can add some other low-carb vegetables to the soup, such as cauliflower, zucchini, mushrooms, or spinach, for extra nutrition and variety.
• You can use fresh or dried herbs instead of the ones listed, or add some other spices, such as curry powder, paprika, or cumin, for a different flavor.
• You can store the keto chicken soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, microwave or stove until heated through.