Nidhi's Keto Kitchen: Chicken & Vegetable Soup

Updated: May 2, 2019



Ingredients:

  • Chicken 12 oz cut in ½ cubes

  • Ginger and garlic finely chopped 1 tbsp

  • Cabbage ½ cup cut into squares of ½ inch

  • Spring Onions 2 to 3 cut in thin rings (separate the white part to green)

  • Carrot ¼ cup diced.

  • French beans ½ cup cut 1” long Diamond cut

  • Snow peas ½ cup cut in 1” diamond cut

  • Celery ½ cup cut in ¼” slices

  • Mushroom ½ cup sliced

  • Red Pepper ½ cup diced

  • Green pepper ½ cup diced

  • Coriander ¼ cup finely chopped

  • Chicken Stock 500 ml

  • Water 500 ml

  • Salt 1 ½ tsp

  • Ground Black Pepper 1 tsp

  • Soy Sauce (less sodium) 2 tbsp

  • 2 eggs (beaten)



Recipe:

  1. Add oil in a pot and add ginger & garlic

  2. Then add your white of the spring onions stir for 30 secs then add cabbage, celery, french beans, snow peas & carrot stir for 2 mins.

  3. Add Chicken stock, water, salt & ground black pepper bring to boil.

  4. Add diced peppers, mushrooms & water. Now add Soy sauce.

  5. Add diced chicken in boiling soup making sure the chicken pieces separate and do not stick with each other. Cook for 3 mins.

  6. Use a table spoon and add beaten egg one spoon at a time, do not stir while adding egg or it will break/disintegrate in water and not make strings.

  7. Add coriander and serve with spring onion greens used as garnish.

Tips:

  • Do not overcook chicken to avoid chewy texture.

  • Ready in 40 minutes

  • Serves 2 people




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