Thursday 19 March 2020

Asian Chicken and Vegetable Soup

This tasty, low-carb, belly warming soup is sure to please. It is nice and hearty!!
For those on a keto diet, you will notice that step 2 includes a whole onion that I have not included in the ingredients. This is because it is removed from the soup, so if the onion was in the ingredients list, the carbs and macros count would not be accurate when entered into any macro counter. (This serves 6)

1 1/2 pound chicken leg and thighs with skin on
8 cups cold water
1 carrot, diced
1 celery stalk, diced
3 ounces chopped broccoli
4 green onions, white and green parts, chopped
1/2 tablespoon garlic chili sauce or more to taste
1 1/2 teaspoon ginger paste
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon sesame oil


  1. Place the chicken pieces in a large pot and cover with water.
  2. Take a whole onion (*not included in ingredients list) and cut an X in it to about 1/2 inch from the bottom. (This is so you can remove it whole later on.)
  3. Add the carrot, celery, broccoli, green onions, chili sauce, ginger paste, salt and ground pepper and bring to a boil; reduce heat to medium-low and simmer for 2 to 3 hours.
  4. Remove the chicken pieces with pair of tongs and place on a plate, set aside and allow to cool enough so you can handle it.
  5. Continue to simmer for another half hour while the chicken cools. Once the chicken has cooled, remove and discard the skin, then remove the meat from the bones making sure no bones are left on the meat; return the meat to the pot and discard the bones.
  6. Remove and discard the whole onion.
  7. Stir in the sesame oil and ladle the soup into bowls.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.

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