Keto Chicken Soup

Name: Keto Chicken Soup
Total time: 3600 s
Yield: 4-6 servings
Cuisine: South African
Ingredients: 30 ml vegetable oil; 1 medium onion, chopped; 5 cloves garlic, smashed; 5 cm piece fresh ginger, sliced; 1 small cauliflower, cut into florets; 3.75 ml crushed red pepper flakes; 1 medium carrot, peeled and thinly sliced on a bias; 1.5 L chicken stock; 1 stalk celery, thinly sliced; 2 boneless skinless chicken breasts; Freshly chopped parsley, for garnish

Nicolette Petersen @nixpete001

From: delish.com

Nicolette Petersen @nixpete001

From: delish.com

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Ingredients

1hr

4-6 servings

30 mlvegetable oil
1medium onion, chopped
5 clovesgarlic, smashed
5 cmpiece fresh ginger, sliced
1small cauliflower, cut into florets
3.75 mlcrushed red pepper flakes
1medium carrot, peeled and thinly sliced on a bias
1.5 Lchicken stock
1 stalkcelery, thinly sliced
2boneless skinless chicken breasts
Freshly chopped parsley, for garnish

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Steps

1hr

1

In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown.
2

Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules. Add cauliflower to pot with onion mixture and cook over medium-high heat until beginning to brown, about 8 minutes.
3

Add pepper flakes, carrots, celery and chicken stock and bring to a simmer.
Add chicken breasts and let cook gently until they reach an internal temperature of 165°C, about 15 minutes. Remove from pan, let cool until cool enough to handle, and shred. Meanwhile, continue simmering until vegetables are tender, 3 to 5 minutes more.
4

Remove ginger from pot, and add shredded chicken back to soup. Season to taste with salt and pepper, then garnish with parsley before serving.