Chicken Soup Asparagus
Ingredients:
1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, diced
4 cups chicken broth (preferably homemade or low-sodium)
1 cup asparagus, trimmed and cut into bite-sized pieces
1 cup celery, diced
1 cup carrots, diced (use in moderation, as carrots are higher in carbs)
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
Prepare Ingredients:
Dice the chicken into bite-sized pieces.
Trim and cut the asparagus into bite-sized pieces.
Chop the celery, carrots, onion, and garlic.
Sauté Vegetables:
In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Cook Chicken:
Add the diced chicken to the pot and cook until browned on all sides.
Add Vegetables:
Add celery, carrots, and asparagus to the pot. Stir to combine with the chicken.
Season:
Add thyme, rosemary, salt, and pepper to the pot. Stir to coat the ingredients with the seasonings.
Pour in Chicken Broth:
Pour in the chicken broth, ensuring that all ingredients are submerged. Bring the soup to a boil.
Simmer:
Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes or until the vegetables are tender.
Adjust Seasoning:
Taste the soup and adjust the seasoning if necessary. Add more salt and pepper as needed.
Garnish and Serve:
Just before serving, stir in fresh parsley for added flavor and color. Ladle the soup into bowls and enjoy your keto-friendly Chicken and Asparagus Soup
