What to do with that leftover chicken in your fridge? Make soup! Low-carb veggies and garnishes makes a delicious soup that will warm you up on a cold day in no time. Make a big batch of this and freeze what you don’t have today.
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon ghee or butter
½ yellow onion, peeled and chopped
½ cup celery, chopped
1 teaspoon sea salt
½ teaspoon cracked black pepper
2 garlic cloves, minced
4 ounces of leftover cooked chicken thigh, diced
¼ cup coconut crème
2 cups chicken bone broth
1 medium avocado, peeled and diced
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
1 cup shredded cabbage and carrot mix, chopped
2 radishes, diced
¼ cup cilantro, chopped
Juice from ½ lime
Heat ghee or butter in a medium-sized pot on the stove to medium-low heat.
Add onion, celery and garlic and sauté with sea salt and black pepper until soft, about 10 minutes.
Add cooked chicken thigh, coconut crème and chicken bone broth and simmer for about 5 minutes.
Stir in diced avocado, smoked paprika and cayenne pepper.
Serve in a bowl and garnish with chopped cabbage and carrot, radish and cilantro and a squeeze of lime juice.
Net Carbs: 9