Healthy Low-Carb Chicken and Veggie Soup

Ingredients 0/14

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’re nicely browned. Take the chicken out and set it aside for now.

Step 2

Throw in the carrots and celery to the same pot. Turn the heat down to medium and let them soften for around 10 minutes. Then add the onions and cook everything until the onions become translucent, which should take about 5 minutes.

Step 3

Lower the heat 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. Nestle the chicken thighs back into the pot and let everything simmer gently for 30 to 45 minutes, or until the chicken is cooked through. You can check by making sure the meat near the bone is no longer pink and the juices run clear, or use a thermometer to confirm it’s at 165°F.

Step 4

Once the chicken is done, take it out and shred the meat with two forks. Return the shredded chicken to the pot, give it a good stir, and your soup is ready to enjoy!