Ingredients
Equipment
Step-by-Step Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, carrot, and celery and cook for 3-4 minutes, stirring occasionally, until softened.
- Add the garlic, Italian seasoning, oregano, salt, and pepper and cook for an additional 2 minutes, stirring, until fragrant.
- Pour in the broth, add the bay leaf, and bring to a simmer.
- Add the chicken breasts and simmer gently until cooked through (165°F / 74°C in the thickest part), about 15-20 minutes.
- Remove the chicken to a cutting board, let it cool until it can be handled, then chop or shred it into bite-sized pieces.
- Add the chicken back to the soup, along with the kale and cauliflower rice, and cook until the kale is tender, about 5 minutes. Remove and discard the bay leaf, then taste and adjust the salt and pepper.
- Serve warm with a sprinkle of fresh parsley.
Nutrition
Notes
Storage: Keeps in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
Variations: Swap the kale for baby spinach, use boneless skinless chicken thighs instead of breasts, or brown 1 lb Italian sausage before the vegetables for a heartier soup. Adding white beans makes it higher in carbs and no longer keto.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
