Craving a cozy, flavorful soup that won’t derail your health goals? Look no further! This Keto Chinese Chicken and Broccoli Soup is the ultimate comfort food in a bowl. It combines tender, marinated chicken, crisp broccoli, and a rich, savory broth infused with ginger and garlic. It’s the perfect one-pot meal for a busy weeknight, delivering all the takeout flavor you love without the carbs. Let’s get simmering!
Ingredients
• Yield: 4 servingsPrep time: 10 minutes, plus 1 hour marinating timeCook time: 20 minutes
• For the Soup
• 1 pound / 450g boneless, skinless chicken thighs, cut into 1-inch pieces
• ¼ cup / 60ml coconut aminos or wheat-free tamari
• 2 tablespoons / 30g unsalted butter or coconut oil
• ½ cup / 75g diced onions
• 3 cloves garlic, minced
• 1 tablespoon / 15g grated fresh ginger (optional)
• ¼ teaspoon / 1.5g fine sea salt
• ½ teaspoon / 1g ground black pepper
• 3 cups / 300g bite-sized fresh broccoli florets
• 3 cups / 720ml chicken bone broth
• 1 tablespoon / 15ml fish sauce
• 2 tablespoons / 24g Swerve confectioners’-style sweetener or equivalent
• For Garnish (Optional)
• Red pepper flakes
• Freshly ground black pepper
Instructions
1. In a medium bowl, combine the chicken pieces with coconut aminos, tossing to coat. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
2. Melt the butter or coconut oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onions, minced garlic, and optional grated ginger. Season with salt and pepper and cook for 5 minutes, stirring occasionally, until the onions are soft and fragrant.
3. Add the marinated chicken to the pot (discarding any excess marinade). Sauté for 5-7 minutes, until the chicken is cooked through and lightly browned.
4. Pour in the chicken bone broth and add the broccoli florets. Bring the soup to a simmer. Stir in the fish sauce and sweetener. Let it simmer for 4-5 minutes, or until the broccoli is tender-crisp.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with optional red pepper flakes and a crack of fresh black pepper.
Nutritional Information
• (per serving)
• Calories: 355 kcal
• Protein: 32g
• Fat: 22g
• Net Carbohydrates: 8g
Pro Tips
• Don’t skip the marination time! Even 30 minutes makes a huge difference in the tenderness and flavor of the chicken.
• For a spicier kick, add a teaspoon of chili garlic sauce or a few drops of toasted sesame oil at the end.
• Feel free to add other low-carb vegetables like sliced mushrooms or bok choy. Add them in with the broccoli.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and be even better the next day!
FAQ
Q: Can I use chicken breast instead of thighs for this soup
A: Yes, you can substitute chicken breast for thighs. However, chicken thighs are recommended as they stay more tender and juicy. If using chicken breast, be careful not to overcook it to prevent it from becoming dry.
Q: Is this Chinese chicken soup recipe gluten-free
A: This soup is gluten-free as long as you use coconut aminos or a certified wheat-free tamari. Traditional soy sauce often contains wheat, so these alternatives make the recipe suitable for a gluten-free diet.
Q: What are some other low-carb vegetables I can add
A: You can easily add other keto-friendly vegetables. Sliced mushrooms, bok choy, bell peppers, or zucchini would be excellent additions. Add them to the pot along with the broccoli florets.
Q: How should I store leftovers of this keto soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and can taste even better the next day. Reheat gently on the stovetop or in the microwave.
