Keto Chicken Soup

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

2 tbsp. vegetable oil

1 medium onion, chopped

5 cloves garlic, smashed

2" piece fresh ginger, sliced

1 small cauliflower, cut into florets

3/4 tsp. crushed red pepper flakes

1 medium carrot, peeled and thinly sliced on a bias

6 c. low-sodium chicken broth

1 stalk celery, thinly sliced

2 boneless skinless chicken breasts

Freshly chopped parsley, for garnish

Directions

In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.

Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium high heat until beginning to brown, about 8 minutes.

Add pepper flakes, carrots, celery and chicken broth and bring to a simmer. Add chicken breasts and let cook gently until they reach an internal temperature of 165°, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.

Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.

Nutrition

• Calories: 329
• Total Fat: 13 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 99 mg
• Sodium: 213 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 40 g