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https://www.bulletproof.com/recipes/keto-recipes/keto-chicken-soup-recipe/ article-22494 Creamy Keto Chicken Soup https://www.bulletproof.com/wp-content/uploads/2018/07/Anti-inflammatory-turmeric-chicken-soup-_header-300x160.jpg 1 USD InStock Keto Recipes Dairy Free Dinner Fall Gluten Free Keto Low-Carb Lunch Paleo Soup Stew And Broth Winter article
Home / Recipes / Keto Recipes
|November 18, 2020

Creamy Keto Chicken Soup

By Bulletproof Staff

Creamy Keto Chicken Soup

Keto chicken soup recipe and content provided by Sheridan Austin

If you’re in the mood for a creamy, comforting bowl of chicken soup, save this Creamy Keto Chicken Soup recipe. Nutrient-rich ingredients like pumpkin, ginger and zucchini make it nourishing; coconut cream makes it satisfying. Simmering the meat and bones creates a flavorful stock and tender meat. To save time, you can double this recipe and freeze the leftovers.

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Creamy Keto Chicken Soup

https://www.bulletproof.com/recipes/keto-recipes/keto-chicken-soup-recipe/

Start to Finish: 5 hours (45 minutes active)

Ingredients:

  • 2 liters filtered water (about 8 1/2 cups)
  • 1 whole chicken (pastured and organic preferred)
  • 2 tablespoons apple cider vinegar
  • 3 1/2 cups cubed fresh pumpkin (or two 15-ounce cans of canned pumpkin, BPA-free)
  • Juice from 1 lime
  • 2 tablespoons finely chopped ginger
  • 2 medium zucchinis
  • 1/2 cup fresh parsley, finely chopped
  • 1/2 cup fresh cilantro, finely chopped
  • 2 teaspoons ground turmeric
  • 1 cup coconut cream
  • 2 teaspoons salt
  • 2 shallots (optional)
  • 4 cloves of garlic (optional)
  • 1 teaspoon chili flakes (optional)
  • Black pepper, to taste

Instructions:

  1. In a slow cooker or stock pot, add chicken and cover with water and apple cider vinegar. (Chicken may remain partially uncovered.)
  2. Heat the pot or slow cooker on low heat and simmer for 4 hours, or until chicken can be pulled apart.
  3. Carefully remove the chicken from the pot and set aside. Strain bone or skin fragments and reserve the remaining stock. Return stock to the pot and add pumpkin, zucchinis, and ginger. Simmer on low heat for about 15 minutes. Add zucchini and simmer an additional 15 minutes, or until pumpkin and zucchini are tender.
  4. While vegetables cook, pull the meat off your chicken and set aside.
  5. Once the pumpkin has softened, add the parsley, cilantro, shallots, lime juice, coconut cream and chicken to warm through.
  6. Taste the mix and ensure the salt, lime juice and spices are adjusted to your liking.
  7. Serve hot, garnished with extra fresh herbs.

Makes: Serves 6

Nutritional Information (Per Serving):

  • Calories: 170
  • Fat: 14g
  • Cholesterol: 0mg
  • Salt: 803mg
  • Carbs: 7.3g
  • Fiber: 2.3g
  • Sugar: 2.6g
  • Net Carbs: 5g
  • Protein: 5.5g
  • Calcium: 42mg
  • Iron: 2mg
  • Potassium: 364mg

Make this next: Cleansing Ginger Carrot Soup

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Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.

About Bulletproof Staff

The Bulletproof Staff category includes more than two dozen writers with a wide range of expertise, including nutrition, fitness, recipe development and more. Articles from The Bulletproof Staff contain insight from multiple writers. Content in this category has been peer reviewed and updated when required to adhere to our editorial guidelines. Explore more content by category here.

TAGS

Dairy FreeDinnerFallGluten FreeKetoLow-CarbLunchPaleoSoup Stew And BrothWinter

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