Keto Chicken Soup
Quick and easy to make, this delicious chicken soup is also keto friendly.
Servings: 8
Calories: 187kcal
Equipment
- Large pot
Ingredients
- 4 chicken thighs (with skin and bone intact)
- 3 stalks celery
- 1 large onion
- 3 medium carrots
- 5 liters water
- salt, to taste
- 5-6 corns black pepper
- 2 medium bay leaves
- ⅓ medium cabbage head
- 8-10 medium mushrooms (I used standard champignons)
- 1 tablespoon olive or vegetable oil
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Place the water into a large pot, add the chicken thighs into the pot and bring to boil over medium-high heat.Once boiling, season with salt, add the pepper corns and bay leaves, and cook for another 10-15 minutes on gentle simmer.
- While the chicken is cooking, wash, peel and chop the carrots.
- Wash and chop the celery stalks.
- Peel and finely chop the onion.
- In a large skillet, heat up the oil over medium heat. Add the chopped carrots, onion and celery. Cook for about 4-5 minutes, until carrots become slightly softer.
- Wash and cut the mushrooms. In a small frying pan heat up 1 teaspoon of oil and fry the mushroom until golden. Set aside until needed.
- Wash and finely chop the cabbage.
- Take out the chicken thighs from the soup, cool them a little bit and chop into pieces. The pieces can be added back into the soup, or to individual plates.
- Add the chopped cabbage to the simmering chicken broth. Add the softened carrots, celery and onion mixture to the broth. Cook for another 10-15 minutes or until the cabbage is softer but still has a slight crunch to it. Or you can cook the cabbage completely through if you like it like that.
- Add the fried mushrooms to the soup. Give it a stir. Taste for salt and pepper. If you like your soup a bit spicy, you can add some cayenne or chili flakes. And your keto friendly chicken soup is ready to be served.
- Sprinkle some chopped parsley and serve hot.Enjoy!
