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Low Carb Shredded Chicken Soup
Servings Prep Time
6bowls 20minutes
Cook Time
30minutes
Servings Prep Time
6bowls 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Clean all the vegetables and the chicken.
  2. Cut the vegetables in small chunks, roughly the size of a thumb nail, the cabbage in thin stripes.
  3. Heat up a big pot and then add some olive oil. Add the onions and the chicken bones.
  4. Once everything slowly starts to get a sear add the greens and the cabbage and cook for +/- 3 minutes.
  5. Now deglaze the pot using the cidear vinegar and stir until you receive a small reduction of all the juices.
  6. Add the chicken breasts. Next you fill the pot with water, season it and let it cook on medium-high heat.
  7. After around 25 minutes (depends on the size of the breast) the chicken is ready to be shredded. Take them out of the pot and pull it apart.
  8. Meanwhile you can add the mushrooms and the chilis. Let it cook for another 5 minutes and add the shredded chicken to the pot.
  9. Enjoy!
Recipe Notes

Depending of the quality of the chicken bones and the exact vegetables used, I recommend to taste the broth regularly and adjust the seasoning. It might be that the ingredients “eat up” all the salt or that the bones add more or less flavour. This way you won’t over- or underseason the soup.

You can add some chopped fresh chili and a few nuts or seeds on top of the soup to make it taste even better.