Keto Chicken Soup
This Keto Chicken Soup with cauliflower rice will cure what ails you this cold season. Not only is it ultra-comforting and delicious, but it’s under 200 calories per serving and ready in less than 40 minutes! It’s rich and satisfying but grain-free. Even the kids love it!
Cold and Flu season is here. When someone in my family is sick, I make this quick recipe to warm and comfort them. We save the bones from store bought rotisserie chickens and our roast chickens to make homemade bone broth which serves as a gut healing base. A simple chicken soup is easy to make and this recipe is ready to serve in about 30 minutes.
For my kids, who eat more carbs, I add a little cooked pasta or rice to their bowls. My husband and I like this low carb chicken soup recipe as is.
~It’s Stephanie here with a new cookbook review!
I love soups and stews and will make them year round, but during the winter they are a major staple in my house. So I was psyched when Carolyn Ketchum’s new cookbook Keto Soups & Stews landed in my lap. Carolyn is the mastermind behind the awesome low-carb and gluten-free blog All Day I Dream About Food and author of several ketogenic cookbooks. We already gushed about reviewed another one!
LOW CARB CHICKEN VEGETABLE SOUP
Chicken soup satisfies the soul as much as it does the appetite. I find it fascinating that it’s a part of so many cultures around our world. Despite differing recipes and preparation, chicken soup is ever a popular cold remedy and warming bowl of comfort on cold days. Made with bone broth and fresh ingredients it becomes a restorative full of collagen and minerals.
Ingredients
Preparation Method
Instant Pot:
Slow Cooker:
Cold and Flu season is here. When someone in my family is sick, I make this quick recipe to warm and comfort them. We save the bones from store bought rotisserie chickens and our roast chickens to make homemade bone broth which serves as a gut healing base. A simple chicken soup is easy to make and this recipe is ready to serve in about 30 minutes.
For my kids, who eat more carbs, I add a little cooked pasta or rice to their bowls. My husband and I like this low carb chicken soup recipe as is.
~It’s Stephanie here with a new cookbook review!
I love soups and stews and will make them year round, but during the winter they are a major staple in my house. So I was psyched when Carolyn Ketchum’s new cookbook Keto Soups & Stews landed in my lap. Carolyn is the mastermind behind the awesome low-carb and gluten-free blog All Day I Dream About Food and author of several ketogenic cookbooks. We already gushed about reviewed another one!
LOW CARB CHICKEN VEGETABLE SOUP
Chicken soup satisfies the soul as much as it does the appetite. I find it fascinating that it’s a part of so many cultures around our world. Despite differing recipes and preparation, chicken soup is ever a popular cold remedy and warming bowl of comfort on cold days. Made with bone broth and fresh ingredients it becomes a restorative full of collagen and minerals.
Ingredients
- 2 large boneless skinless chicken breast halves
- 2 tablespoons taco seasoning
- 28 ounces petite diced tomatoes 2 cans, not drained
- 1/4 teaspoon kosher salt
- 2 cups chicken broth
- 1 cup salsa verde or green salsa
- 8 ounces cream cheese softened
- avocado and Monterrey jack cheese for topping
Preparation Method
Instant Pot:
- Place chicken, taco seasoning, tomatoes with juices, salt, chicken broth, and green salsa in Instant Pot.
- Set to manual mode and cook for 10 minutes at high pressure.
- Allow pressure to release naturally (about 15 minutes), remove and shred the chicken. Set aside.
- Stir softened cream cheese into the soup in the pot and whisk until fully melted into the soup.
- Return chicken to the soup and serve with diced avocado and Monterey jack cheese.
Slow Cooker:
- Place all ingredients in the slow cooker and cook on low for 6 hours or until the chicken is tender and shreds easily.
- Whisk cream cheese into the broth fully if needed after cooking time is up.