Embrace the comforting flavors of a classic chicken soup, reimagined for a low-carb lifestyle. This soup is packed with vibrant vegetables and tender chicken, simmered in a rich broth enhanced with a touch of concentrated chicken goodness, creating a satisfying and guilt-free meal.

Follow The Directions

01

Step

In a 6-quart Dutch oven, heat olive oil over medium-high heat. Add chicken thighs and sear on all sides until golden brown, about 2-3 minutes per side. Remove chicken from the pot and set aside.

02

Step

Add carrots and celery to the Dutch oven. Reduce heat to medium and cook until the vegetables begin to soften, approximately 10 minutes. Introduce the chopped onion and cook until translucent, around 5 minutes.

03

Step

Reduce heat to low. Pour in chicken stock and water, then add green beans, riced cauliflower, broccoli, tomato sauce, chicken soup base, bay leaf, salt, and pepper. Gently place the seared chicken thighs back into the soup.

04

Step

Simmer gently until the chicken is cooked through and the juices run clear, about 30-45 minutes. The internal temperature of the chicken should reach 165 degrees F (74 degrees C) when tested with an instant-read thermometer.

05

Step

Remove the chicken thighs from the soup. Once cool enough to handle, shred the chicken meat from the bones. Discard the bones and bay leaf.

06

Step

Return the shredded chicken to the soup. Stir well to combine. Serve hot, garnished with fresh herbs if desired.

For an even richer flavor, consider browning the chicken bones in the oven before adding them to the stock.
Feel free to adjust the vegetables to your liking. Zucchini, bell peppers, or spinach would also be excellent additions.
If you prefer a thicker soup, you can blend a portion of the vegetables before adding the shredded chicken back in.