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low carb chicken zucchini bowl soup 149471498

Keto Friendly Chicken Zucchini Broth Bowl

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Warm up with a keto-friendly chicken zucchini broth bowl! This comforting low-carb soup with zucchini noodles is AIP paleo perfection.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 201
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 tablespoons coconut oil
  • 3 cloves garlic minced
  • 1 small onion chopped
  • ½ teaspoon ground turmeric
  • 1 medium turnip cubed
  • 8 stalks celery chopped
  • 4 cups chicken pre-cooked, chopped
  • 5 cups chicken bone broth
  • 4 teaspoons fresh basil chopped
  • 4 teaspoons fresh parsley chopped
  • ½ teaspoon sea salt
  • 2 bay leaves
  • 1 pound zucchini spiralized

Method
 

  1. Heat 1 tablespoon coconut oil over medium heat, then add garlic and cook until fragrant.
  2. Add onions and turmeric, and cook until the onion is translucent.
  3. Add turnip and celery with the remaining 2 tablespoons of coconut oil, then sauté for about 10 minutes.
  4. Add broth, chicken, basil, parsley, salt, and bay leaves. Bring the mixture to a boil, then reduce to a simmer.
  5. Cover and simmer for about 40 minutes, then remove from heat.
  6. Remove the bay leaves. Stir in the spiralized zucchini, cover the pot, and allow to sit for about 10 minutes to soften the zucchini noodles.

Nutrition

Calories: 201kcalCarbohydrates: 4gProtein: 27gFat: 10gSaturated Fat: 5gCholesterol: 60mgSodium: 246mgFiber: 1gSugar: 2g

Notes

Inspired by a Chicken Zoodle Recipe found in The Autoimmune Solution.
Do not overcook the soup after you add the zucchini noodles. You want the zucchini noodles to retain a little bit of crunch.
Leftovers can be stored in the refrigerator for up to 3 days.