Low Carb Chicken Soup


Low Carb Chicken Soup

There's nothing better on a cold winter day than a bowl of warm Chicken Soup!

  • 1 tbsp avocado oil (can substitute olive oil )
  • 1 small yellow onion (finely chopped)
  • 2 medium carrots (peeled and chopped)
  • 1 small leek (chopped)
  • 3 medium celery stalks (chopped)
  • 1 tbsp fresh thyme (chopped)
  • 1/4 cup fresh parsley
  • 1 garlic clove (minced)
  • 6 cups chicken stock (unsalted, or low salt)
  • 2 bay leaves
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 2 cups chicken breast (cooked and shredded, can substitute chicken thighs)
  • 1 cup kale (can substitute spinach)
  1. Heat avocado oil in a nonstick soup pot and saute onion, carrots, celery, leek, and thyme over medium heat for about 5 minutes.

  2. Add garlic and saute for another 2-3 minutes.

  3. Add the stock, bay leaves, season and bring to a boil.

  4. Reduce to a simmer and cook with the lid on for 15 minutes.

  5. Add cooked, shredded chicken.

  6. Remove bay leaves from the pot.

  7. Add kale and simmer until softened, about 1 minute.

  8. Scoop soup into bowls and enjoy!