Embrace the cozy comfort of our Keto Chicken Soup, a wholesome and heartwarming dish that’s perfect for the cold season. This soup combines the tender textures of chicken and cauliflower rice in a rich, flavorful broth, all while keeping the calorie count low and fitting perfectly within a keto-friendly diet.
Ready in under 40 minutes, it’s not only a quick and easy solution for any weeknight but also a hit with the whole family, ensuring everyone can enjoy a grain-free, satisfying meal that’s as nourishing as it is delicious.
How to Prepare Keto Chicken Soup
- Start with Sautéing: In a large saucepan, heat the avocado oil over medium heat. Add chopped celery and onions to the pan, seasoning with salt and pepper. Cook for about 5 minutes, or until the vegetables become tender, stirring frequently to ensure even cooking.
- Add Aromatics: Mix in the minced garlic, dried thyme leaves, and paprika. Continue cooking for about one minute until the mixture becomes fragrant, ensuring the spices are well incorporated.
- Pour in Broth: Stir in the chicken broth and increase the heat to bring the mixture to a boil.
- Introduce Chicken and Cauliflower: Add the cubed chicken thighs and riced cauliflower to the boiling broth. Reduce the heat to maintain a simmer. Let the soup cook for about 12 minutes, or until the chicken is fully cooked through and the cauliflower rice is tender.
- Season to Perfection: Finalize the soup by adjusting the salt and pepper according to your taste preferences, ensuring the flavors are balanced and to your liking.
Keto Chicken Soup
Ingredients
- 2 tablespoons avocado oil
- 2 stalks celery
- 1/4 cup chopped onions
- salt and pepper
- 2 cloves garlic
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 pound boneless and skinless chicken thighs
- 8 ounces riced cauliflower
Instructions
- Begin with the Base: Heat two tablespoons of avocado oil in a large saucepan over a medium flame. Add the chopped celery and onions to the pan, seasoning them with a pinch of salt and pepper to taste. Stir frequently and cook until the vegetables soften, which should take about 5 minutes.
- Aromatic Infusion: Introduce minced garlic, dried thyme leaves, and paprika into the mix, cooking for an additional minute until the aroma of the spices fills the air, signaling they're perfectly toasted and fragrant.
- Broth Introduction: Pour in four cups of chicken broth, increasing the heat to bring the concoction to a rolling boil.
- Add Chicken and Cauliflower: To the boiling broth, add the cubed boneless, skinless chicken thighs and riced cauliflower. Lower the heat to a gentle simmer, allowing the soup to cook uncovered until the chicken pieces are thoroughly cooked and the cauliflower rice is soft, which will take around 12 minutes.
- Final Seasoning: Once everything is cooked, take a moment to taste the soup and adjust the seasoning with additional salt and pepper as needed to suit your palate perfectly.
How to Store Keto Chicken Soup
To keep the Keto Chicken Soup fresh and flavorful for later enjoyment, let it cool to room temperature before proceeding with storage. Transfer the soup into airtight containers and refrigerate for up to 3-4 days. For longer storage, freeze the soup in suitable freezer containers for up to 3 months. When you’re ready to eat, thaw the soup overnight in the refrigerator if frozen, then reheat it gently on the stove, stirring occasionally, until hot. This may require adding a little extra broth or water to adjust the consistency if the soup has thickened during storage.
