Ingredients: – 1 lb boneless, skinless chicken breasts or thighs, diced into bite-sized piece – 4 cups chicken broth (homemade or store-bought, just make sure it's low in carbs) – 2 cups cauliflower floret – 1 cup diced celery – 1 cup diced carrots (for a lower-carb option, you can use sliced radishes or additional celery) – 1/2 cup diced onion – 3 cloves garlic, minced
– 2 tablespoons olive oil or avocado oil – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – Salt and pepper to taste – Optional garnish: chopped fresh parsley, grated Parmesan cheese
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the diced chicken to the pot and cook until lightly browned on all sides, about 5-6 minutes.
Once the chicken is browned, pour in the chicken broth, scraping any browned bits from the bottom of the pot for added flavor.
Add the cauliflower florets, diced celery, and diced carrots to the pot. Stir to combine.
Season the soup with dried thyme, dried rosemary, salt, and pepper. Adjust the seasoning to taste, keeping in mind that the broth will concentrate as it simmers.
Bring the soup to a simmer, then reduce the heat to low and cover the pot. Let the soup simmer gently for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Once the soup is ready, ladle it into bowls and garnish with chopped fresh parsley and grated Parmesan cheese, if desired.
Serve the keto chicken soup hot, savoring each spoonful of nourishing goodness.
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