Keto Instant Chicken Soup Recipe

Keto Instant Chicken Soup Recipe

Ingredients

• 1/4 head cauliflower
• 1 quart (960 ml) or 2 cans (14.5 ounces, or 410 ml) chicken broth
• 10 to 12 ounces (280 to 340 g) boneless, skinless chicken breast
• 1 stalk celery
• 1 medium carrot
• 1/4 medium onion
• 1 tablespoon (14 g) butter
• 1 1/2 teaspoons poultry seasoning salt and pepper

Method

1. Run the cauliflower through the shredding blade of your food processor
2. Put it in a microwaveable bowl, add a tablespoon of water, cover, and microwave on high for 5 minutes
3. While that’s cooking, pour the broth into a large saucepan over high heat
4. Dice the chicken breast into small bits- about 1/2-inch (1 cm) cubes-and add it to the pot
5. Take the shredding disc out of the food processor and put the S-blade in place
6. Cut the celery, carrot, and onion into a few big chunks and place in the food processor bowl
7. Pulse until vegetables are chopped to a medium fine consistency
8. Melt the butter in a medium-size heavy skillet over medium-high heat and add the vegetables and the poultry seasoning
9. Saute, stirring frequently
10. When the microwave goes ding, pull the cauliflower out of the microwave and add it to the soup
11. You can add the other veggies straight from the skillet or if you’d like them to be a little softer, put them in the bowl you cooked the cauliflower in, add 1 tablespoon (15 ml) of the broth from the soup, cover, and microwave for 3 to 4 minutes on high before adding them to the soup
12. Either way, stir the vegetables into the soup, add salt and pepper to taste, and serve

Makes 3 or 4 servings

1. Assuming 3 servings, each will have 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 28 grams of protein

Full List of Chicken Recipes
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