Steps to Make Soupe Potage Bouillon

Low-Carb Chicken And Vegetable Soup

Par extension, l'usage a attribué le mot aux potages, qu'ils soient ou non complétés de pain.

Recipe Summary Low-Carb Chicken And Vegetable Soup

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

Ingredients | Soupe Potage Bouillon

1 tablespoon olive oil

4 bone-in chicken thighs, skin removed

4 carrots, cut into 1/2-inch pieces

4 stalks celery, cut into 1/2-inch pieces

1 small onion, chopped

1 (32 fluid ounce) container chicken stock

2 cups water

2 cups chopped fresh green beans

2 cups frozen riced cauliflower, thawed and drained

2 cups finely chopped broccoli

½ (8 ounce) can tomato sauce

2 teaspoons chicken soup base (such as Better Than Bouillon®)

1 large bay leaf

salt and ground black pepper to taste

Directions

Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.

Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

Avocado oil can be used for olive oil, and 1 tablespoon dried onion flakes can be used instead of a small onion.

Info | Soupe Potage Bouillon

prep: 30 mins cook: 55 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Low-Carb Chicken And Vegetable Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,