Low-Carb Vegetable and Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 4 bone-in chicken thighs, skin removed
• 4 carrots, cut into 1/2-inch pieces
• 4 stalks celery, cut into 1/2-inch pieces
• 1 small onion, chopped
• 1 (32 fluid ounce) container chicken stock
• 2 cups water
• 2 cups chopped fresh green beans
• 2 cups frozen riced cauliflower, thawed and drained
• 2 cups finely chopped broccoli
• ½ (8 ounce) can tomato sauce
• 2 teaspoons chicken soup base (such as Better Than Bouillon®)
• 1 large bay leaf
• salt and ground black pepper to taste

Step 1

Lightly heat some oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs and cook them for about 2 to 3 minutes on each side until nicely browned. Take the chicken out and set it aside for now.

Step 2

In the same pot, toss in the carrots and celery. Turn the heat down to medium and let them cook until they start to soften, which should take around 10 minutes. Then add the onions and cook everything together until the onions become translucent, about 5 more minutes.

Step 3

Lower the heat to low and pour in the chicken stock and water. Add the green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, and season with salt and pepper. Nestle the chicken thighs back into the pot and let everything simmer gently. Cook until the chicken is no longer pink inside and the juices run clear, usually around 30 to 45 minutes. If you have a meat thermometer, it should read 165°F near the bone.

Step 4

Once the chicken is cooked through, take it out and shred the meat with two forks. Stir the shredded chicken back into the soup, give it a good mix, and it’s ready to serve.