Venice
A light yet satisfying chicken soup, made keto-friendly by swapping pasta for zucchini noodles. This soup is loaded with Italian flavors and provides a hearty meal while being low in carbs.
Servings: 4 servings
Calories: 180kcal
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast cooked and shredded
- 1 small onion chopped
- 2 garlic cloves minced
- 4 cups chicken broth
- 1 can 14 oz diced tomatoes (no sugar added)
- 2 medium zucchini spiralized into noodles
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and saute the onion and garlic until soft.
- Stir in the broth, diced tomatoes, oregano, and thyme. Bring to a boil and simmer for 15 minutes.
- Add the shredded chicken and zucchini noodles. Simmer for 5 minutes.
- Season with salt and pepper, and serve warm.
Notes
Chef's Tip: Shred the chicken while it's still warm - it pulls apart far more easily than once it's cooled. Keto Swap: traditional pasta is replaced with spiralized zucchini noodles - stir them in during the last five minutes of cooking so they don't turn watery.
Nutrition
Calories: 180kcal | Protein: 20g | Fat: 8g | Fiber: 1g
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