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Keto Chicken Soup
A Keto version of a classic chicken soup with hearty veggies and a seasoned chicken.
Course
Main Course, Soup
Cuisine
American, Colombian
Keyword
keto chicken soup
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
people
Calories
198
kcal
Ingredients
1
whole
organic chicken
6
quarts
water, cold
4
whole
carrots, peeled and chopped
1
whole
jicama
4
stalks
celery, chopped
2
whole
onions, chopped
5
cloves
garlic
1/2
bunch
parsley
1/2
bunch
cilantro
1/4
cup
Kosher salt
1
whole
lemon
Instructions
Run whole chicken under cold water, wash well to remove any impurities.
Using a large stock pot add whole chicken, half onion, parsley, cilantro, garlic, 2 carrots and 2 celery stalks.
Fill stock pot with 6 quarts cold water or until chicken is submerged.
Simmer on low to medium heat for 2 hours.
Using a large spoon skim and remove any impurities that float to the surface every 15 minutes.
After 2 hours shut off heat and set aside to cool for 20 minutes.
Gently remove the whole chicken using tongs, strain stock using a china cap strainer and set chicken aside.
Remove skin from chicken and shred meat with fork or by hand.
Discard bones and save any extra meat for future use. It will keep in freezer for up to two weeks.
Peel and dice jicama, carrots, celery, and onions to one-inch cubes. Set aside.
Add diced jicama, carrots, celery, and onions then ladle in chicken stock and serve immediately.
Salt and pepper to taste if needed.
Squeeze fresh lemon juice over bowl.
Garnish with sprigs of parsley and or cilantro.
Nutrition
Serving:
1
cup
|
Sodium:
500
mg
|
Calcium:
11
mg
|
Vitamin C:
5.4
mg
|
Vitamin A:
415
IU
|
Potassium:
248
mg
|
Calories:
198
kcal
|
Saturated Fat:
2
g
|
Fat:
10
g
|
Protein:
11
g
|
Carbohydrates:
3
g
|
Iron:
0.3
mg