Cilantro Lime Sea Asparagus Chicken Soup - Keto Low Carb Recipe
Servings: 4 people
Chicken soup is such a great fall and winter meal. You can easily increase this recipe and freeze some so you always have it on hand, especially if you feel a little sniffle coming on!
Ingredients
- 1 tablespoon tallow, or other healthy oil
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 pounds chicken thighs
- ¾ cup celery
- 1 cup zucchini, cubed
- 32 ounces chicken broth
- 4 ounces pesto, Foraged and Found Sea Asparagus
- 1 cup cauliflower
- 1 tablespoon lime juice
- 4 tablespoons cilantro
Garnish (optional)
- 4 tablespoons greek yogurt
- 2 tablespoons pesto
- 1 medium avocado
Instructions
- Heat tallow in a stockpot over medium heat.
- Add onion and garlic, cook for about 3 minutes or until translucent.
- Move onion and garlic aside and place chicken so it contacts the bottom of the pot.
- Once slightlly browned, about 3-4 minutes, flip the chicken and cook another 3 mintues.
- Add the zucchini and celery and stir to combine, cook about 3 minutes.
- Pour in the broth and pesto, stir to combine.
- Bring to a slight boil then reduce heat to simmer.
- Add cauliflower and cook about 20 minutes.
- Add lime juice and most of the cilantro and stir to combine, cook 2 more minutes.
- Serve in a bowl and top with remaining cilantro.
- Add 1 tablespoon of greek yogurt, avocado slices and a teaspoon of pesto as garnish, if desired.
Notes
Each serving is approximately six net carbs not including garnish.
Nutrition
Calories: 329kcalCarbohydrates: 8gProtein: 21gFat: 24gFiber: 2g