Chicken soup is traditionally made with high-carb vegetables - potatoes, carrots, and peas. Here is a version made with low-carb veggies that packs lots of flavor thanks to ginger and garlic. This is a satisfying and healthy meal for anyone following a low-carb diet. To reduce the carbs even further, you can omit the onion. Use homemade chicken bone broth for maximum nutrition.
Ingredients
1 small yellow onion, diced
1/4 head green cabbage, shredded
1 medium zucchini, diced
2 cloves garlic, finely minced
1-inch knob of ginger, finely diced (reduce this amount for a milder ginger flavor)
1 lb boneless skinless chicken thighs, diced
6-8 cups chicken broth
Salt and pepper
Ghee
In a Dutch oven or heavy pot, melt 2 tbsp ghee over medium heat and add onion, cabbage, and zucchini. Cook for 5 minutes, stirring frequently. Add ginger and garlic. Cook for another 5 to 10 minutes, stirring frequently, until cabbage it wilted and onion is translucent. Season with salt and pepper.
Add chicken and mix well. Add broth, increase heat and bring to a boil. Reduce heat and simmer for 15 minutes.
Turn off heat. Taste and season. Serve and enjoy!
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