Liane’s version of turbo keto chicken soup as SHE prefers it.

Cook:42min

This version is the way I make the turbo keto chicken soup, with MY preferences subbed into the original recipe. Collards are added before chard in the original recipe because they take longer to cook. I do not like or have access to celery root; I prefer cauliflower. I saved MY VERSION so I could shop for the ingredients the way I make it. I CREDITED THE ORIGINAL RECIPE. I do not appreciate finding that it was deleted for the base recipe. I do not make it that way. Approx nutrition info per 1.5 cup serving: 136 calories, 4g fat, 4g net carbs, 19g protein

Updated at: Fri, 03 Nov 2023 05:36:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories132 kcal (7%)

Total Fat7.9 g (11%)

Carbs8.5 g (3%)

Sugars1.5 g (2%)

Protein7.9 g (16%)

Sodium269.5 mg (13%)

Fiber2.9 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

4slices bacon

chopped

1 tablespoonavocado oil

½ cuponion

frozen chopped

1 tablespoonminced garlic in oil

½ cupgrape tomatoes

chopped

1 cupwhite mushrooms

sliced

6 Tbschicken bullion

roasted chicken better than bullion

11 cupswater

4 cupschicken thigh

chopped

4 cupsfrozen collards

or spinach, if collards are not available

2 cupsfrozen cauliflower

chopped

2 cupsfrozen chopped yellow squash

1 cupfrozen green beans

julienned

2 tablespoonsred wine vinegar

¼ cupfresh Thai basil

chopped, because it grows in my yard

½ tspLite salt

pink himalayan salt

to taste

fresh ground black pepper

to taste

Instructions

Step 1

In a large soup pot, cook the bacon, and avocado oil over medium heat for 2 minutes.

Step 2

Remove bacon when crisp, add cubed chicken and stir until browned, about 5 minutes

Step 3

Add the onions, garlic, tomatoes, and mushrooms. Cook for 5 minutes. Return cooked bacon to pot.

Step 4

Pour in the water, then add the bullion, collards, cauliflower and chicken. **If using spinach, add with the squash in the next step or it will be mushy.** Bring to a boil, then reduce to a simmer for 15 minutes.

Step 5

Add the squash and green beans and simmer for 10 minutes.

Step 6

Add the red wine vinegar and season with salt/lite salt/fresh ground pepper to taste.

Step 7

Stir in the fresh Thai basil just before serving.