Category: Soups

Bacon Ranch Chicken Soup

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What you need:

  • 3 cups chopped cooked chicken
  • 4 cups chicken broth
  • ½ cup heavy cream
  • 2 stalks celery, chopped
  • 2 carrots, hopped
  • 1 TBSP Dried Parsley.
  • 2 tsp Dried Dill
  • 1 TBSP Garlic Powder.
  • 1 TBSP Onion Powder.
  • 1 tsp poon Sea Salt.
  • 1/2 tsp Black Pepper.
  • 6 strips bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 16 oz. frozen broccoli

What to do:

In a large pot, combine all ingredients.  Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.

 

Robust Italian Chicken and Vegetable Soup

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What you need

  • 1 pound cooked chicken
  • 3 TBSP Coconut Oil, refined
  • 1 TBSP unsalted butter
  • 1 onion, finely diced
  • 1 TBSP garlic, chopped
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 2 cups butternut squash, chopped (omit for keto)
  • 2 TSP Italian seasoning
  • 2 TBSP can tomato paste
  • 4 cups chicken bone broth
  • 2 cups Tuscan kale, chopped
  • ¼ cup fresh basil leaves, chopped
  • 1 TBSP fresh parsley, chopped
  • Salt
  • Black pepper
  • Pinch red pepper flakes (optional)

What to do

In a large pot over medium heat, add coconut oil and butter; once melted, add in the onion and sauté for about 4 minutes. Once softened, add garlic, carrots, celery, butternut squash, Italian seasoning. Stir to combine.

Add in the tomato paste and cook for about 3 minutes while stirring frequently.

Add chicken bone broth and stir. Cover with a lid and simmer very gently on low for 20 minutes, stirring occasionally, until the veggies are tender.

Remove from heat, add in the cooked chicken and kale and stir to incorporate it, and allow it wilt into the soup for a few minute. When ready to serve, add basil and the parsley. Season with salt and black pepper, and the red pepper flakes, if desired.

Macros

Whole recipe: 1290 Calories, 120g Protein, 82g Carbs, 48g Fat, 16g Fiber, 19g Sugar

Without Butternut Squash: 1164 Calories, 10g Protein, 49g Carbs, 48g Fat, 10g Fiber, 13g Sugar

Homemade Bone Broth

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What you need

  • Leftover bones (2 chickens, a turkey, or beef soup bones)
  • 2 carrots, peeled and chopped in 2 inch chunks
  • 2 stalks celery, chopped in 2 inch chunks
  • 1 large onion, cut into quarters
  • 2 TBSP apple cider vinegar

What to do

Put the bones, carrots, celery, and apple cider vinegar into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight.

Strain the broth through a strainer.

Macros

In 1 cup of broth:  25 Calories, 2g Protein, 2g Carbs, 4g Fat, 0 Fiber, 0 Sugar

Notes

Bone broth has been shown to heal a “leaky” gut and boost your immune system because it contains healing nutrients that are easily used by your body.

Whenever I cook a chicken, or turkey, I immediately use the bones to make a broth. Each recipe will make about 3 quarts, so I freeze it in 2 cup sandwich bags, so I have bone broth on hand at all times.

I don’t season the broth as I make it since I use it in a variety of dishes, but feel free to add salt and pepper if you are going to be using it right away.