Keto Hearty Chicken and Vegetable Soup
Dive into a bowl of ultimate comfort with this Keto Hearty Chicken and Vegetable Soup, a nourishing and low-carb masterpiece that's perfect for cozy nights or meal prep. Packed with tender shredded chicken, nutrient-rich kale, and an aromatic blend of wholesome vegetables like cauliflower, zucchini, and celery, this soup strikes the perfect balance between hearty and healthy. The rich chicken broth, infused with garlic, onion, thyme, and bay leaves, creates layers of savory flavor that will keep you coming back for more. With just 15 minutes of prep and only 45 minutes of cook time, this keto-friendly recipe is both convenient and satisfying, offering six generous servings to fuel your day. Garnished with fresh parsley for a burst of brightness, this warming soup is an ideal choice for anyone following a ketogenic lifestyle or simply looking for a wholesome, hearty meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 3 chopped celery stalks
- 1 medium, chopped carrot
- 1 medium, chopped zucchini
- 2 cups cauliflower florets
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, chopped kale
- 0.25 cup, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, garlic, celery, and carrot to the pot. Sauté for about 5 minutes until the vegetables start to soften.
Add the chicken breast to the pot, cooking until slightly browned on each side, about 5 minutes.
Pour in the chicken broth and add bay leaves, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce heat to a simmer.
Add the chopped zucchini and cauliflower florets to the pot.
Cover and cook the soup for 20 minutes until the chicken is cooked through.
Remove the chicken breast and shred it with two forks. Return shredded chicken to the pot.
Stir in the chopped kale and let it simmer for an additional 10 minutes.
Remove bay leaves from the soup.
Finish by stirring in the fresh parsley. Taste and adjust seasoning if necessary.
Serve hot and enjoy a bowl of your hearty keto chicken and vegetable soup!
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9749 mg | 424% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 43.4 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 769 mg | 59% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 6186 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
