With the weather turning colder for my area, I tend to gravitate towards some good "comfort foods" to get me through the gloomy days of winter. Growning up, I always enjoyed my mom's chicken noodle soup as a way to warm the insides after being out all day sledding and playing in the snow.
Now that I am working on the Keto Diet, I needed to convert that recipe a bit. Thanks to LowCarbMaven.com, I can now enjoy that hearty goodness of a warm soup but also keep my keto diet in check.
Keto Chicken Soup
· 16 oz cooked chicken, diced (I used rotisserie)
· 6 cups bone broth or unsalted chicken broth
· 4 tbsp butter, avocado oil, or olive oil
· 8 ounces celery root, cubed (1/2 a large celeriac)
· 1 cup celery, sliced (2-3 stalks)
· 1/2 cup onion, diced (2 ounces or 1/2 a small onion)
· 1/3 cup carrot, roll cut (3 ounces or 1 medium carrot)
· 1 large garlic clove, sliced
· 1 tsp lemon zest
· 1 whole bay leaf
· 1 tbsp garlic herb seasoning blend
· 2 tsp chicken base (paste, granulated, or bouillon)
· 1/4 cup dry white wine (or 2 tsp lemon juice mixed with water)
· salt and pepper to taste
1. Dice the chicken. Peel and cut the vegetables.
2. Place a 4-quart lidded pot over medium-high heat. When hot, add the butter (or oil) and all the vegetables, lemon zest, and bay leaf. Stir to coat the ingredients.
3. Reduce heat to medium and add the garlic herb seasoning blend, the chicken base and wine (or lemon-water combination). Stir and cover the pot to sweat the vegetables until they soften but do not brown - about 3-4 minutes.
4. Add the chicken broth and bring to just under a boil. Reduce the heat to a simmer and cook until the vegetables are cooked through. Pierce a vegetable of each kind with a fork to check. If the fork goes through easily, it's tender.
5. Add the chicken and salt and pepper to taste. I add lots of pepper because it makes the soup more savory.
6. Serves 6 at approximately 1 1/2 cups per serving and 5 net carbs.