The Best Low Carb Keto Chicken Soup

INGREDIENTS

•  1 tbsp butter or extra virgin olive oil
• 1 1/4 small yellow onion finely diced (87g)
• 2 medium carrots peeled and chopped (122g)
• 1 small leek chopped (67g)
• 3 medium stalks celery chopped (120g)
• 1 tbsp thyme leaves chopped
• 8 g fresh parsley
• 1 garlic clove minced
• 1.5 litres chicken stock
• 2 bay leaves
• 1/2 tsp salt or to taste (dependant on how salty your stock is)
• 1/4 tsp black pepper or to taste
• 300 g cooked chicken 300g
• 1 cup chopped cavolo nero or kale 50g

To serve

• Squeeze of lemon juice
• 1 tbsp olive oil
• 1 tsp fresh parsley

INSTRUCTIONS

1. Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about 2/3rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.
2. Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
3. Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
4. Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
5. Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!