There’s nothing quite like a warm bowl of soup to make you feel cared for, and this is the recipe I turn to every single time. The moment a sniffle is heard in my house, I’m in the kitchen, letting the aromatic blend of herbs and garlic fill the air. This isn’t just soup; it’s a comforting hug in a bowl. It’s packed with tender chicken, hearty vegetables, and a savory broth that soothes from the inside out. I always make a double batch to freeze—it’s the perfect emergency meal to have on hand for those days when you need a little extra comfort, fast.
Ingredients
• MAKES: 10 cups (1 cup per serving) · PREP TIME: 20 minutes · COOK TIME: 50 minutes
• 2 tablespoons / 30 ml avocado oil or olive oil
• 1 small onion, diced, about ½ cup / 75g
• 4 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon / 1g ground ginger
• ½ teaspoon / 1g turmeric powder
• ½ teaspoon / 0.5g dried basil
• ½ teaspoon / 0.5g dried oregano leaves
• ½ teaspoon / 0.5g dried rosemary leaves
• ¼ teaspoon / 0.25g dried thyme leaves
• ¼ teaspoon / 0.5g ground black pepper
• 1 teaspoon / 6g sea salt, more to taste
• 1½ pounds / 680g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 6 cups / 1.4 L chicken stock or bone broth
• 4 cups / 400g riced cauliflower, fresh or frozen
• 1 medium red bell pepper, seeded and diced
• 4 ribs celery, sliced
• 6 slices bacon, cooked crisp and crumbled
• Fresh thyme sprigs, for garnish
Instructions
1. Directions
2. Sauté Aromatics: Heat the oil in a large stockpot or Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until the onion has softened and the garlic is wonderfully fragrant.
3. Sear the Chicken: Add the chicken pieces to the pot along with the bay leaf, ginger, turmeric, basil, oregano, rosemary, thyme, pepper, and salt. Cook for about 6 minutes, stirring occasionally, until the chicken is browned on all sides.
4. Deglaze the Pot: Pour in a splash of the chicken stock and use a wooden spoon or spatula to scrape all the flavorful browned bits from the bottom of the pot, mixing them into the liquid.
5. Cook the Cauliflower: Stir in the riced cauliflower and cook for 10 minutes, stirring occasionally, until it becomes tender.
6. Simmer the Soup: Add the diced bell pepper, sliced celery, and the remaining chicken stock. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30 minutes to allow all the flavors to meld together.
7. Finish and Serve: Before serving, find and discard the bay leaf. Stir in the crispy, crumbled bacon. Ladle the soup into bowls and garnish with fresh thyme sprigs, if desired.
Nutritional Information
• Nutrition Information
• Per 1-cup serving
• CALORIES: 176
• FAT: 10.1g
• PROTEIN: 17.3g
• TOTAL CARBS: 4.6g
• FIBER: 1.8g
• NET CARBS: 2.7g
Pro Tips
• For easy freezer meals, let the soup cool completely, then portion it into freezer-safe containers. Omit the bacon and add it fresh upon reheating for the best texture.
• For a richer, creamier soup, stir in ½ cup of full-fat coconut milk or heavy cream during the last 5 minutes of simmering. Do not let it come to a boil after adding.
• To save time, use a rotisserie chicken. Shred the meat and add it to the soup along with the vegetables in step 5.
• For a different texture, cook the chicken breasts whole, then remove them after simmering. Shred the chicken with two forks and return it to the pot before stirring in the bacon.
FAQ
Q: Is this chicken soup recipe keto-friendly
A: Yes, this is an excellent keto chicken soup recipe. By using riced cauliflower instead of noodles or potatoes, each serving has only 2.7g of net carbs, making it a perfect low-carb meal.
Q: Can I make this comforting chicken soup ahead of time
A: Absolutely. This soup is perfect for meal prep. You can store it in the refrigerator for up to 4 days or freeze it for a quick emergency meal. For the best texture, omit the bacon when freezing and add it fresh upon reheating.
Q: How can I make this soup creamy
A: For a richer, creamier soup, stir in ½ cup of full-fat coconut milk or heavy cream during the last 5 minutes of simmering. Just be sure not to let the soup boil after adding the cream.
Q: What kind of chicken is best for this soup
A: You can use either boneless, skinless chicken breasts or thighs for this recipe. Thighs will provide a slightly richer flavor and more tender meat. For a time-saving option, you can also use a pre-cooked rotisserie chicken.
