Keto Chicken Soup
You may be thinking chicken is not the same without the noodles. However, I like to put very thinly sliced cabbage on top of the soup when it is piping hot! This allows the cabbage to cook some, but to stay a bit crunchy. This gives the soup a nice texture contrast and the noodles are no longer missed! I buy angel hair cut coleslaw so I do not have to cut the cabbage myself, but you can always use a very sharp knife or mandolin to do the same thing. I like to finish the whole dish with the cabbage and then a nice bit of freshly cracked pepper on top. I also use split chicken breasts with bones attached because the bones make such a flavorful broth and it so good for you. Use 1 whole bay leaf, not chopped like the ingredients suggest.
How to Make It
Step 1
Heat a large stockpot over medium-high heat. Add the butter and wait until it melts and turns foamy. Add largely diced celery and carrots. Saute for 3 minutes or so. Add 1 teaspoon of kosher salt.
Step 2
Add the chicken breasts to the pot along with the water. Then add a bay leaf or two if they’re small. Add the black peppercorns. Bring the soup to a boil and then down to a simmer. Let it simmer for 30 minutes.
Step 3
Remove the chicken from the pot to a cutting board to cool slightly. Then taking two forks, remove the meat from the bones and shred it into larger pieces. Add it back to the pot. Add the rest of the salt and taste the soup for seasoning. Adding more salt if necessary.
Step 4
Divide soup into bowls and top with plenty of cabbage and a good amount of freshly cracked black pepper. Serve hot!
Ingredients
- Butter, Salted – 2-½ tablespoon
- Celery – 3 large – stalk – 11″ to 12″ long
- Carrots – ½ cup, diced
- Coarse Kosher Salt by Morton – 1 tsp
- Uncooked Perdue Fresh Split Chicken Breasts by Perdue – 2-½ pound
- Water – 11 cup
- Bay Leaf – 1 tablespoon, chopped
- Whole Black Peppercorns by Tone’s – 1 tsp
- Coarse Kosher Salt by Morton – 1 tsp
- Angel Hair Cole Slaw by Fresh Express – 1 cups
- Parsley – 1 tablespoon, chopped
- Black Pepper – ⅛ teaspoon