Keto Chicken Soup with Fennel and Spinach
4.5g
Net Carbs
30.6g
Protein
16.9g
Fat
2.6g
Fiber
307
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 4 cups sliced Fennel Bulk
- 1/4 teaspoon Black Pepper
- 1 tablespoon chopped Shallots
- 1 tablespoon Extra Virgin Olive Oil
- 3 cups Baby Spinach
- 2 teaspoons Lemon Zest
- 6 leg, bone and skin removeds Chicken Leg
- 4 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 1/2 teaspoon Salt
Directions:
- In a large pot, heat oil over medium heat until it shimmers. Add fennel and sauté until browning, 8-10 minutes. Add shallots, salt and pepper and continue to sauté until shallot is softened, about 3 minutes. Add chicken broth and chicken leg drumsticks, increase heat to medium-high and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, 20 minutes.
- Remove chicken drumsticks to a bowl. Working carefully so you don’t burn yourself, remove the meat from the bone (discarding bones and skin), shred and add chicken back to the soup. Remove from heat, stir in spinach and lemon zest and serve while hot, garnished with fennel fronds and shoots if desired. One serving is about 1 ¾ cups soup.
