It’s finally Fall! Time for sweater weather, movie nights and homemade soups! Since the holidays are around the corner, I decided to share my keto friendly chicken soup recipe for anyone trying to be healthy before splurge season in upon us (myself included).
Holiday food is my weakness…
The Keto Diet
I have been on a total Podcast kick this year and that’s how I learned about keto in the first place. There’s an fantastic episode from the Model Health Show Podcast if you wish to truly understand the keto diet. He sits down with Mark Sisson and talks about the keto reset and how it works. Mark is owner of the Primal Kitchen. You’ve probably seen his products around your local grocery store. The podcast is worth a listen and his products are a great addition to your diet, even if you’re not looking to go full keto.
Personally, I am not one to stick to diets at all, but keto has some great principles and ideas. The short version is basically cutting out carbs and replacing them with fats. I like the diet, but I struggle with the fasting part. I’m not good at it at all, but it might work for you. I have friends that totally love it.
Even if you’re not interested in dieting, this keto friendly chicken soup is still a great option in your dinner line up, especially when it’s cold outside! There’s something amazing about a poached egg in piping hot broth. Yum!
Flavor God Seasoning
I thought it might be a good idea to share my go-to seasonings since I use them in almost all my recipes. I know, the name is interesting, but trust me these seasonings are the absolute best! I stumbled across them on Instagram a few years ago and realized the owner is a hardworking and passionate guy when it comes to his products. All of his seasonings are chemical and filler free and made fresh. If you follow him on social media, you’ll notice a lot of health and fitness people are his biggest customers and fans. I’m totally hooked for the quality, convenience and variety.
You can buy his products on Amazon, but you’ll probably pay more than you’d like. It’s best to buy directly from his website. If you sign up for his emails, he has great discounts and sales going on regularly too.
Keto Chicken Soup
If you tend to keep basic veggies in your fridge and have left over chicken and eggs on hand, this recipe is your friend. It’s easy to make and will last in the fridge a few days. It’s always been better on day two if you make enough to last. Another great option is to buy a roasted chicken at your local grocery store and shred in into the soup. Grilled or roasted just has the best flavor this recipe in my opinion.
The best way to accomplish a perfect poached egg is to bring a medium pot halfway filled with water to a simmer. Crack an egg into a cup and gently slide the egg into the water. Turn the heat off and cover for about 4 minutes. The egg should be poached and ready for the soup!
If poached eggs are just not your thing or feel overwhelming, a soft boiled egg is perfect replacement.
Keto Friendly Chicken Soup
- 2 roasted/grilled chicken breasts (or leftover chicken) chopped or shredded
- 3 carrots peeled and chopped
- 3 celery chopped
- 2 zucchini squash chopped
- 1 yellow onion chopped
- 2 garlic cloves finely minced
- 2 32 oz boxes of organic low sodium chicken stock
- 1 tbsp Mexican oregano
- 2 tbsps extra virgin olive oil for cooking veggies
- 1 tbsp Flavor God Everything Seasoning
- 1 tbsp Flavor God Garlic Lovers Seasoning
- salt and pepper to taste
- 1 tbsp olive oil for topping soup before serving
- 1 tbsp fresh cilantro finely chopped
- 1 tbsp fresh parsley finely chopped
- hot sauce for an extra kick if desired
Chop celery, onion, carrots, zucchini into small and similar size pieces. Finely chop garlic, cilantro and parsley.
Take eggs out of fridge to get them to room temp for poaching at the end.
Heat olive oil in large dutch oven or large pot on medium high heat.
Sauté carrots, celery and onions with a little salt and pepper until veggies start to sweat. About five minutes.
Add zucchini, garlics, herbs and flavor god seasoning and cook additional five minutes. It might need a little more oil if veggies start to stick.
Add chicken, broth and a little more salt and pepper. Cover and bring to a boil for about 10 minutes.
Reduce heat to slow and simmer while you poach eggs.
Fill medium sized bowls with soup. Place poached eggs on top of soup.
Drizzle a small amount of premium olive oil in soup.
Sprinkle cilantro and parsley on top.
Top with hot sauce if desired.