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Keto Chicken, Mushroom & Cabbage Soup

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Keto Chicken, Mushroom & Cabbage Soup
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INGREDIENTS

  • 1 whole chicken – rinse and pat dry
  • 1 Tub Dr Broth ginger chilli chicken bone broth
  • ½ cup sliced carrots
  • ½ cup sliced leeks
  • ½ cup shredded cabbage
  • 1 cup chopped mushrooms
  • 2 handfuls baby spinach
  • Juice of a lemon
  • 1 tbls crème fraiche
  • Black pepper and salt

METHOD

In a saucepan that snugly fits your chicken, add the chicken and cover with the bone broth (add a splash of water if necessary).

On the stove top, bring to a simmer and cook for about 45 minutes, then carefully lift the chicken out and set aside. Add the carrots, leeks, cabbage and mushrooms and bring back to a simmer.

When the chick is cool enough to handle, pull the meat off the bones. Stir the chicken meat back into the broth and add the baby spinach then switch off the heat.

Add the lemon juice and stir through the crème fraiche. Adjust the seasoning with salt and pepper and serve.

NOTE: This recipe will make a chunky soup – you can always thin it down with a bit of water if you prefer a more liquid broth consistency.

RECIPE BY: Chef Graham Neilson – Dr Broth
www.drbroth.co.za
+27 31 940 4628  |   info@drbroth.co.za

 

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