Keto Lemon Kale Chicken Soup Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.7/5
(1617 reviews)
Keto Lemon Kale Chicken Soup
Zylo Recipes

Description

Imagine a comforting bowl of lemon chicken soup, its aroma a promise of warmth and revitalization on a chilly day. This isn't just any soup; it's a symphony of flavors and textures, carefully crafted to soothe and satisfy. The heart of this soup is a rich, homemade broth, simmered to perfection.

You can achieve this depth of flavor by gently poaching a whole chicken, allowing its essence to infuse the water, creating a liquid gold that forms the base of this culinary delight. For an even more complex and aromatic broth, consider adding a stalk of celery, a carrot, and a few slices of onion to the pot while the chicken is cooking. These humble vegetables lend their subtle sweetness and earthy notes, enriching the broth with layers of flavor.

Alternatively, if time is of the essence, a good quality prepared broth can serve as a worthy substitute, simply adding shredded chicken to mimic the taste of a homemade broth. The soup is generously studded with tender, bite-sized pieces of chicken and an array of vibrant vegetables, each adding its unique character to the mix. The bright, zesty tang of fresh lemon juice awakens the palate, cutting through the richness of the broth and adding a refreshing dimension to the soup.

A touch of butter lends a creamy smoothness, blanketing the tongue and creating a luxurious mouthfeel. Each spoonful offers a harmonious blend of comforting warmth and invigorating freshness, making it a perfect meal for any occasion. Whether you're seeking solace on a cold winter's night or simply craving a light yet satisfying dish, this lemon chicken soup is sure to deliver.

It’s a hug in a bowl, a nourishing elixir that revitalizes the body and uplifts the spirit. The bright flavors and comforting texture make it a timeless classic, a culinary masterpiece that transcends seasons and trends. This lemon chicken soup is not just a meal; it's an experience, a journey for the senses that leaves you feeling nourished, content, and utterly satisfied.

Preparation Time

Prep Time
20 min
Cook Time
2 h 0 min
Total Time
2 h 20 min

Nutrition Information

Per 1 servings serving
C
Calories
380 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
30 g

C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g

Cholestrol 90 mg
Sodium 500 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken, Whole, Skin Removed Before Eating
    Chicken, Whole, Skin Removed Before Eating
    2 pound
    2.
    Water
    Water
    8 cup
    3.
    Salt
    Salt
    0.5 teaspoon
    4.
    Lemon
    Lemon
    1 large - 2 3/8" diameter
    5.
    Celery
    Celery
    2 cup, diced
    6.
    Raw Kale
    Raw Kale
    2 cup, chopped
    7.
    Riced Cauliflower by Trader Joe's
    Riced Cauliflower by Trader Joe's
    1 cup
    8.
    Garlic
    Garlic
    2 clove
    9.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    10.
    Butter, Salted
    Butter, Salted
    3 tablespoon

Instructions

    1.
    Place the chicken, water and salt in a pot or dutch oven of choice.
    2.
    Bring the water to a boil, then reduce to a simmer. You can skim off any foam that comes to the surface. If you’d like, you can also add a cut stalk of celery, carrot chopped in half and a piece of an onion, sliced. They will be removed once the chicken is cooked so will not change nutrition facts.
    3.
    Once the chicken is simmering, cover the pot and cook for 1.5-2 hours, or until the chicken starts to fall apart as you pick it out of the water with tongs. Remove the chicken from the pot and pick the meat off of the chicken bones. Set aside. If you added aromatics like carrot, celery and onion, you can discard them now.
    4.
    Chop the celery and thinly slice the kale. Mince the garlic and add it to the pot with the broth. Increase the heat in the pot to medium. Once it returns to a simmer, add the celery.
    5.
    Once the celery is almost softened, add the kale and cauliflower rice to the pot. Cook for an additional 3-4 minutes, or until the kale is tender.
    6.
    Strain out the vegetables and set aside. If there’s a little cauliflower left in the pot that’s okay. Add the juice from half of a lemon and butter to the broth and blend using an immersion blender.
    7.
    Add back the vegetables and shredded chicken. Season with the pepper and additional salt as needed.
    8.
    Allow to simmer for an additional 3-5 minutes, then serve the soup. Slice the other half of the lemon and add the slices to the individual bowls.