Keto Chicken Soup Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.5/5
(53 reviews)
Keto Chicken Soup
Zylo Recipes

Description

Imagine a comforting bowl of chicken soup, reimagined with a delightful textural twist. Forget heavy noodles; instead, picture a generous crown of thinly sliced cabbage gracing the surface of the steaming broth. As the soup's warmth gently embraces the cabbage, it transforms, softening slightly while retaining a satisfying, fresh crunch.

This vibrant contrast elevates the entire experience, offering a playful dance of textures that will keep you coming back for more. The foundation of this soup is a deeply flavorful chicken broth, simmered to perfection with bone-in chicken. The bones impart a richness and depth that elevates the soup beyond the ordinary, creating a truly nourishing and satisfying base.

Aromatic vegetables, such as carrots, celery, and onion, lend their subtle sweetness and earthy notes, creating a symphony of flavors that warms the soul. The broth is seasoned with a single bay leaf that infuses a subtle herbal complexity. The thinly sliced cabbage adds a bright, fresh counterpoint to the savory broth.

Its delicate crunch provides a welcome contrast to the tender chicken and vegetables. A sprinkle of freshly cracked black pepper adds a final flourish, awakening the senses with its bold aroma and subtle heat. The pepper not only enhances the existing flavors but also adds a layer of complexity that lingers on the palate.

This chicken soup is more than just a meal; it's an experience. The combination of tender chicken, flavorful broth, crisp cabbage, and fragrant pepper creates a symphony of textures and tastes that is both comforting and invigorating. It's a perfect dish for a chilly evening, a light lunch, or anytime you crave a nourishing and satisfying bowl of goodness.

Feel free to adjust the amount of cabbage to your liking, and don't be afraid to experiment with other herbs and spices to create your own unique twist on this classic dish.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 bowls serving
C
Calories
360 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
30 g

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

Cholestrol 90 mg
Sodium 700 mg
Potassium 300 mg
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Ingredients

    1.
    Butter, Salted
    Butter, Salted
    2-½ tablespoon
    2.
    Celery
    Celery
    3 large - stalk - 11" to 12" long
    3.
    Carrots
    Carrots
    ½ cup, diced
    4.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp
    5.
    Uncooked Perdue Fresh Split Chicken Breasts by Perdue
    Uncooked Perdue Fresh Split Chicken Breasts by Perdue
    2-½ pound
    6.
    Water
    Water
    11 cup
    7.
    Bay Leaf
    Bay Leaf
    1 tablespoon, chopped
    8.
    Whole Black Peppercorns by Tone's
    Whole Black Peppercorns by Tone's
    1 tsp
    9.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    1 tsp
    10.
    Angel Hair Cole Slaw by Fresh Express
    Angel Hair Cole Slaw by Fresh Express
    1 cups
    11.
    Parsley
    Parsley
    1 tablespoon, chopped
    12.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Heat a large stockpot over medium-high heat. Add the butter and wait until it melts and turns foamy. Add largely diced celery and carrots. Saute for 3 minutes or so. Add 1 teaspoon of kosher salt.
    2.
    Add the chicken breasts to the pot along with the water. Then add a bay leaf or two if they ’re small. Add the black peppercorns. Bring the soup to a boil and then down to a simmer. Let it simmer for 30 minutes.
    3.
    Remove the chicken from the pot to a cutting board to cool slightly. Then taking two forks, remove the meat from the bones and shred it into larger pieces. Add it back to the pot. Add the rest of the salt and taste the soup for seasoning. Adding more salt if necessary.
    4.
    Divide soup into bowls and top with plenty of cabbage and a good amount of freshly cracked black pepper. Serve hot!