Lots of vegetables like carrots, green beans, broccoli, and riced cauliflower make this low-carb chicken and vegetable soup a favorite with folks of all ages.
Preparation Time
30 mins
Cooking Time
55 mins
Total Time
1 hr 25 mins
Calories
205 Calories
Recipe Instructions
Step 1
Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
Step 2
Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Step 3
Remove chicken and shred meat. Place shredded chicken back in the soup and serve.
Ingredients
2 cups water
1 tablespoon olive oil
1 small onion, chopped
salt and ground black pepper to taste
1 large bay leaf
2 cups chopped fresh green beans
1 (32 fluid ounce) container chicken stock
4 stalks celery, cut into 1/2-inch pieces
2 cups finely chopped broccoli
4 bone-in chicken thighs, skin removed
2 teaspoons chicken soup base (such as Better than Bouillon®)
4 carrots, cut into 1/2-inch pieces
2 cups frozen riced cauliflower, thawed and drained
