Keto Chicken Soup
Ingredients
The soup base
-
1
tbsp
Olive oil
-
2
medium
Carrots
-
2
stalks
Celery
-
1
medium
Onion
-
1
lb
Boneless skinless chicken breasts
-
10
cups
Chicken broth, reduced sodium
-
1
tbsp
Italian seasoning
-
1
medium
Bay leaf
-
¾
tsp
Sea salt
-
¼
tsp
Black pepper
The noodles
-
1
medium
Spaghetti squash
Instructions
- Heat olive oil in a large pot over medium heat and sauté carrots, celery, and onions until translucent.
- Add chicken breasts, chicken broth, Italian seasoning, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
- While the soup simmers, preheat the oven to 375°F (191°C) and prepare the spaghetti squash by poking holes and baking until tender.
- Once the spaghetti squash is cooked, slice it in half and scoop out the strands.
- Remove the bay leaf from the soup, stir in the spaghetti squash noodles, and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
12
Calories
100
Total fat
3.5g
Total carbohydrates
5.9g
Total protein
12.4g
Sodium
20mg
Cholesterol
0mg
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