Keto Paleo Italian Chicken Zuppa
How to Make It
Step 1
Season boneless, skinless chicken thighs with salt, pepper, Italian seasoning, and lemon pepper. Heat olive oil in the base of a soup pot over medium-high heat and add the chicken to the pot. Cook the chicken on both sides until the meat is cooked through (use the lid on the pot to help you with the cooking).
Step 2
Transfer the cooked chicken aside to cool, but leave any reserved liquid in the pot. Dice the bacon and cook it in the pot on high heat until crispy. Next, add chopped kale to the pot and cook it down until the leaves absorb all the liquid in the pot.
Step 3
Season the pot with salt, pepper, onion powder, and garlic powder over low heat on the stove. When your kale is very tender and cooked down, add beef broth and almond milk to the pot. Bring the pot to a boil.
Step 4
Once the pot is boiling, reduce it to a simmer. Dice your chicken from step 1 and return it to the soup pot. Simmer the soup until the chicken is hot and the broth reduces slightly to a creamier texture.
Ingredients
- Chicken Dark Meat Thigh Only Enhanced Raw – 12 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Italian seasoning – 0.25 tsp
- Lemon pepper seasoning – 0.13 tsp
- Olive Oil – 2 tsp
- Bacon – 1.75 oz
- Kale – 2.5 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.25 tsp
- Beef broth – 3 cup
- Almond milk – 0.25 cup