Keto Immune Boosting Chicken Soup
SERVES
Prep Time
Cook Time
Ingredients
Servings: 6 serves
Calories: 141kcal
Ingredients
- 20 g parsley leaves reserve stalks
- 20 g garlic (approx 4 cloves)
- 10 g fresh ginger size of 2 cloves of garlic
- 20 g parsley stalks reserved from above not essential
- 150 g brown onion
- 20 g coconut oil (or oil of preference)
- 200 g celery
- 200 g broccoli
- 400 g boneless chicken breast or thigh meat
- 10 g dried shiitake mushrooms or 100g fresh mushrooms, button/field/shiitake
- 800 g unsalted chicken broth omit salt below if using salted broth
- 2 tsp salt omit if using salted broth
- 1 tsp turmeric
- ¼ tsp pepper
- 100 g kale, silverbeet or spinach
To serve
- Shaved parmesan cheese
- Olive oil
- Lemon wedges
Optional substitute
- Swap 200g of the stock with 200g coconut cream or milk
Instructions
- Thoroughly wash the parsley leaves and pick away the stalks, reserving them for serving with the finished soup
- In the mixer, chop the garlic, ginger and parsley stalks 3 seconds / speed 7 / mc on
- Add onion, chop 5 seconds / speed 5 / mc on
- Scrape down, add oil, cook 3 minutes / 100C / speed 1 / mc on
- While this is cooking, chop the celery into small pieces, roughly 1/2cm thickness, the broccoli into small bite size florets and slice the mushrooms if using fresh
- Dice the chicken into 2-3cm pieces
- To the mixer, add chopped celery, broccoli, chicken, mushrooms, stock, salt, turmeric and pepper
- Cook 20 minutes / 100C / speed soft (spoon) / mc on
- While cooking, prepare the greens by removing any hard stems if using silverbeet or kale, and roughly chopping into bite size pieces. Baby spinach does not need chopping
- Once the mixer is finished, add the kale/silverbeet/spinach and push it gently into the hot soup with a spatula
- Stir the soup 1 minute / speed 1 / mc on
- Serve hot soup topped with parsley, parmesan cheese, olive oil and a squeeze of lemon
Notes
This soup is incredibly versatile, swap out any vegetables for the same grams using whatever you have in the fridge or freezer
If you are using cartons of long life stock, hold back on the salt until you have tasted the soup at the end, you may need 1/2-1 tsp salt but add it gradually tasting as you go
Try swapping some stock for coconut cream, and add 1-2 tsp of your favourite curry powder for a spicy warming winter soup
Store leftovers refrigerated up to 5 days or frozen up to 3 months
For stove stop instructions, chop the onion, garlic and ginger and sweat out in the oil. Add all remaining ingredients except the leafy greens and simmer on low for 20 minutes. Stir through the leafy greens. This is a great recipe for making a double batch on the stove to get some freezer meals saved up.Nutrition Facts
Immune boosting chicken soup
Amount Per Serving (322 g)
Calories 141
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3.2g16%
Sodium 621mg26%
Carbohydrates 3.3g1%
Sugar 2.1g2%
Protein 18.8g38%
* Percent Daily Values are based on a 2000 calorie diet.
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Generous thoughtful thing to do sharing this booster recipe. Thank you. ☺
Stay well & take care please.
I made a batch of this soup and it’s great! I added a zucchini and used skinless thighs with bone in which I cooked for 45 minutes using the stove method.
This soup soo delicious I did make some minor adaptations such as used zucchini instead of silver beet. ?
sounds delicious!
Made this soup as per recipe with my home-grown ginger, parsley & silverbeet . Was delicious & received hubby’s approval also
Thats great to hear! A squeeze of your delicious home grown lemons would go nicely too!
I’ve made this regularly. I live it sprinkled with ground Sweet Paprika and cracked pepper . Very yum and warming
So good! But I made the broth from scratch with a whole chicken because I was making it for a sick person