KETO CHICKEN SOUP

 




INGREDIENTS

2 tablespoons avocado oil

2 stalks celery, chopped

1/4 cup chopped onions

salt and pepper, to taste

2 cloves garlic, minced

1/2 teaspoon dried thyme leaves

1/2 teaspoon paprika

4 cups chicken broth

1 pound boneless, skinless chicken thighs, cubed

8 ounces riced cauliflower (about 2 cups)

INSTRUCTIONS

  1. Heat the oil in a large saucepan over medium heat. Add the celery and onions and season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  2. Add the garlic, thyme, and paprika and cook until fragrant, about another minute. Stir in the broth and bring to a boil.
  3. Add the chicken and riced cauliflower and reduce the heat to a simmer. Cook until the chicken is cooked through and the cauliflower is tender, about 12 minutes. Adjust the salt and pepper to taste.

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