This soup recipe is inspired my my mother’s famous chicken soup (thanks mom!).
My mother’s chicken soup, like many of her recipes, is very popular among our family and friends.
This recipe took a lot more work to turn keto but I think I nailed it!
Note to my readers:
The recipe below is approximately two servings of soup for one chicken breast. I would highly suggest to make a larger quantity as you can store the soup in the fridge.
I usually start with one whole chicken and a large stockpot. I fill the pot with as many onions and celery I can fit, the more the yummier. Don’t worry about the carbs because we throw all the veggies out in the end anyway. Once cooked, I use half the chicken for my soup and half the chicken for my staple Pulled Chicken Salad .
*adjust cook time accordingly, whole chickens cook for approximately one hour
Chicken Broccoli Soup
- 1 Chicken Breast bone in
- 15 florets Broccoli small
- 1 each Onion halved
- 2 each Celery Stick halved
- 2 tbsp Butter
- 5 each Black Peppercorn
- 1 tbsp Salt to taste
- 1 tsp Aleppo Pepper to taste
- 1 tsp Black Pepper to taste
Wash chicken breast.
Place chicken breast into a small stockpot. Add enough water to cover the chicken easily. Too much water will make the soup less flavorful.
To the stockpot add: halved onion, celery, black peppercorn and salt. Cook for approximately 30 minutes on medium to low heat.
Toss all vegetables and black peppercorn from the stock after cooking. If necessary use a strainer. Set chicken aside to cool.
Once cooled, shred the chicken using two forks. Add pulled chicken back into the stockpot along with the chicken stock.
Add butter and broccoli into the stockpot and let the soup boil very briefly.
Turn stove off and add chopped cilantro, chopped green onions, black pepper and aleppo pepper into the soup.
Stir and let the soup sit for 10 minutes before eating.
Taste for additional salt and pepper.
Serve and Enjoy!