Chicken and Vegetable Soup with Low Carbs

Ingredients

• 1 tablespoon olive oil
• 4 bone-in chicken thighs, skin removed
• 4 carrots, cut into 1/2-inch pieces
• 4 stalks celery, cut into 1/2-inch pieces
• 1 small onion, chopped
• 1 (32 fluid ounce) container chicken stock
• 2 cups water
• 2 cups chopped fresh green beans
• 2 cups frozen riced cauliflower, thawed and drained
• 2 cups finely chopped broccoli
• ½ (8 ounce) can tomato sauce
• 2 teaspoons chicken soup base (such as Better Than Bouillon®)
• 1 large bay leaf
• salt and ground black pepper to taste

Step 1

Lightly heat some oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs and cook them for about 2 to 3 minutes on each side until they get a nice sear. Take the chicken out and set it aside for now.

Step 2

Toss in the carrots and celery, lowering the heat to medium. Let them cook until they start to soften, which should take around 10 minutes. Then, add the onions and cook everything together until the onions become translucent, about 5 minutes.

Step 3

Turn the heat down to low and pour in the chicken stock and water. Stir in the green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Return the chicken thighs to the pot and let the soup simmer gently for 30 to 45 minutes. You’ll know the chicken is done when it’s no longer pink near the bone and the juices run clear. If you have a thermometer, it should read 165°F (74°C).

Step 4

Take the chicken out, shred it up, then stir it back into the soup. Give everything a good mix, taste, and adjust the seasoning if needed before serving.