In a small, vibrant town nestled at the edge of a lush forest, a local chef renowned for her commitment to health and flavor discovered the perfect recipe to warm the hearts and bodies of her community during the crisp autumn months. This chef, known for her magic in creating dishes that were both nourishing and delicious, set her sights on crafting a soup that would embody the essence of comfort food while adhering to the principles of the ketogenic diet. Her creation, the Completely Keto Chicken Vegetable Soup, was to become a beloved staple, a symbol of warmth and wellness.
The inspiration for the soup came on a cool, misty morning as the chef wandered through the local farmer’s market. The vibrant colors of the seasonal produce and the hearty, robust flavors of the late harvest vegetables sparked an idea. She envisioned a soup that would not only provide the comfort of a home-cooked meal but also offer the nutritional benefits of a keto-friendly dish.
Choosing pieces of chicken for their rich flavor and satisfying texture, she decided on a mix that would cater to all preferences, including both boneless breasts for their leanness and bone-in legs and thighs for their depth of flavor. To this, she added a whole peeled tomato, allowing its juices to blend into the broth, infusing it with a subtle sweetness and acidity.
Parsnips, with their earthy taste and creamy texture, were chosen over traditional potatoes to keep the soup low in carbs. Portabella mushrooms added a meaty richness, while a whole large onion contributed a base note of sweetness and complexity. Zucchini, celery, and carrots were diced and tossed into the pot, adding a burst of color and a wealth of vitamins and minerals.
Seasoned with pink Himalayan salt for its pure taste and mineral content, and a touch of ground black pepper for warmth, the soup slowly simmered, melding the flavors into a rich and hearty broth that enveloped the tender vegetables and succulent chicken.
The Completely Keto Chicken Vegetable Soup quickly became more than just a meal; it was a remedy for chilly days, a source of comfort for those seeking solace in a bowl of warmth, and a testament to the chef’s dedication to creating dishes that were as healthful as they were flavorful. In this small town, the soup was a symbol of community, a reminder that even the simplest ingredients, when combined with care and creativity, could create something truly extraordinary.
Ingredients
Ingredients:
- 4 Pieces of chicken of your choice either a boneless chicken breast or bone in legs and thighs
- 1 Whole tomato peeled
- 3 Parsnips peeled and cut up
- 1- 6 Oz Package of portabella mushrooms
- 1 Large onion peeled and used whole
- 3 large cut up zuchini
- 4 Stalks of celery cut up
- 2 Carrots peeled and cut up
- 1 Tbs Pink Himalayan Salt
- 1/2 Tsp ground black pepper
Instructions
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Using a large pot boil water almost at 3/4 level of the pot
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Add chicken
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After it boils skim the fat at the top, if you are using boneless chicken there won’t be much
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Place all of the vegetables, salt and pepper inside and allow to come to a rolling boil
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Keep on medium heat for 5 minutes and then simmer on low-medium heat for about two hours covered
