Recipe: Keto Chicken Soup

Ingredients

• 1 Tbsp olive oil or butter
• 1 large yellow onion, finely diced 3 celery sticks, finely diced
• ½ leek, diced
• 1 Tbsp concentrated tomato paste 2 garlic cloves, minced
• 1 tsp salt
• ¼ tsp black pepper
• zucchini (courgette), diced
• ½ cup (75g) rutabaga (swede) cut into small cubes
• bay leaves
• 6 cups (1 ½ litres) chicken broth see notes for homemade!
• 1 lb (450g) chicken tenders (mini chicken breasts)
• 1cup (90g) savoy cabbage finely diced
• 1 Tbsp lemon juice, or to taste
• Tbsp parsley, chopped, plus extra to serve
• Salt and pepper to season

To Serve

• 4 Tbsp Parmesan grated
• Lemon zest
• A pinch of chili flakes (optional)
• Olive oil to drizzle (optional)

Cooking Instructions

1.  Heat the olive oil in a large pot over medium heat.
2.  Sauté the onion, leek, and celery for about 5 minutes, stirring, until they begin to soften.
3.  Add the minced garlic, salt / pepper and tomato paste, and sauté for another couple of minutes. Stir in the zucchini, rutabaga, and bay leaves.
4.  Add the chicken broth and bring to a rolling boil. Reduce the heat to a simmer and add the chicken tenders. Cook with the lid on for 15-20 minutes, or until the chicken is cooked through.
5.  Use tongs to pick out the chicken then shred using two forks.
6.  Remove the bay leaves from the soup.
7.  Use an immersion blender to blend the soup just enough for the soup to thicken.
8.  Add the chicken and shredded cabbage and continue to cook for 5 more minutes.
9.  Add lemon juice or apple cider vinegar to balance the acidity. Check the seasoning and add salt
   and pepper, to taste. Stir in some chopped parsley, reserving some to garnish.

Serve garnished with parsley, lemon zest, a pinch of chili flakes, and a little olive oil to drizzle.

Recipe from Lucy Parissi | Supergolden Bakes