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Keto Chicken Soup

This keto chicken soup combines tender shredded chicken, zucchini, and spinach in a savory broth, simmered to perfection for a comforting and nourishing meal. The process involves sautéing aromatics, simmering the chicken, and adding fresh vegetables for a vibrant, hearty finish with a bright lemon garnish. It results in a warm, colorful bowl with tender textures and rich flavors.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Low-Carb
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 pieces boneless skinless chicken breasts or thighs or bone-in for richer flavor
  • 4 cups chicken broth preferably homemade or quality store-bought
  • 2 zucchini sliced into half-moons
  • 2 cups fresh spinach roughly chopped
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 none lemon for squeezing fresh juice
  • 2 tablespoons olive oil for sautéing
  • to taste salt and pepper adjust seasoning as needed
  • 2 tablespoons fresh herbs parsley or cilantro, chopped, for garnish

Equipment

  • Large pot
  • Sharp Knife
  • Cutting board
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Start by chopping the onion and mincing the garlic, preparing them for sautéing.
  2. Heat a large pot over medium heat and add olive oil. Once shimmering, add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes.
  3. Place the chicken breasts or thighs into the pot, browning each side for 3-4 minutes until golden; this builds flavor and keeps the chicken juicy.
  4. Pour in the chicken broth, ensuring it covers the chicken. Bring the mixture to a boil, then reduce heat and simmer gently for 20-25 minutes until the chicken is cooked through and tender.
  5. Remove the chicken from the broth and shred it using two forks. Set aside.
  6. Add sliced zucchini and chopped spinach to the broth, simmering for about 10 minutes until vegetables are tender and bright green.
  7. Return the shredded chicken to the pot, stirring to combine, and cook for an additional 5 minutes to heat through.
  8. Season the soup with salt and pepper to taste, then squeeze fresh lemon juice over each bowl just before serving for brightness.
  9. Garnish with chopped fresh herbs like parsley or cilantro for a fresh finishing touch.
  10. Serve hot, enjoy the comforting, nourishing flavors of this keto chicken soup.