Zero Waste Keto Chicken Vegetable Soup
Nothing beats a hearty soup that soothes the soul and heals the body. This chicken and vegetable Keto soup is packed with nutritious ingredients and generous flavors. It is one of the BEST zero waste recipes out there because it is quick and easy to prepare, chock-full of nutritional components, and leaves no waste behind. Prepared using a zero-waste stock and topped with crispy chicken skin, this soup is beneficial for your body, soul, and environment.
How to Make It
Step 1
Wash all your vegetables thoroughly and scrub using a sponge to remove any dirt, if needed. Peel the onions and carrots, cut off all the vegetables’ ends, and separate the celery leaves from the stalks. Place the scraps in a large pot.
Step 2
Preheat your oven to 200 C/400 F and line a baking sheet with baking paper. Remove the chicken skin from the meat and stretch them on the baking sheet. Trim any large pieces of fat from the edges with a knife and scrape away any extra fat on the underside of the skin.
Step 3
Season lightly with salt and pepper. Bake for 15-20 minutes or until golden brown and crispy. Remove from the oven and transfer to a plate.
Step 4
Transfer the skinless chicken thighs to the pot with the veggie scraps. Cover with water and place the pot over medium-high heat. Bring to a boil, then drop the heat to low and simmer for 1 hour.
Step 5
When the chicken is fully cooked, take it out of the pot, shred it, and discard the bones. Strain the stock and throw away the wilted scraps. You should end up with 4 cups of stock; if you get less, compensate with water. Set them aside and start assembling the soup.
Step 6
To the same pot, add the oil and place it over medium heat. Finely chop the onion and celery, grate the carrot, and add them to the pot. Cook for 2-3 minutes, stirring frequently.
Step 7
Dice the zucchini and add it to the pot. Stir for 3 more minutes, then add the chicken stock. Return the shredded chicken and season with salt, pepper, and crushed pepper. Bring to a boil, drop the heat to low, and let the soup simmer for 15 minutes.
Step 8
Stir in the lemon juice, taste the soup, and adjust seasoning if needed. Ladle into 4 bowls, and top each with a piece of crispy chicken crackling. Garnish with parsley leaves and serve immediately.
Ingredients
- Chicken thigh with skin
4 large
- Carrots, raw
1 medium – 6″ to 7″ long
- Onion
1 small
- Celery
2 medium – stalk – 7 1/2″ to 8″ long
- Zucchini
1 large
- Water
6 cup
- Oil
2 tbsp
- Salt
1 tsp
- Black pepper
0.5 tsp
- Crushed Red Pepper Flakes
1 tsp
- Lemon juice
1 tbsp
- Fresh Parsley (for flavoring only)
1 tbsp