Chicken Soup with Vegetables and Fewer Carbs

Brown Chicken and Saut Veggies

Start by heating some oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs and brown them for about 2 to 3 minutes on each side. When they're nicely seared, take them out and set them aside. Next, toss in the carrots and celery, lowering the heat to medium. Let them cook until they start to soften, which should take about 10 minutes. Then add the onions and cook everything together until the onions turn translucent, around 5 minutes. Turn the heat down to low and pour in the chicken stock and water, followed by the green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, and a pinch of salt and pepper. Pop the chicken thighs back into the pot and let everything simmer gently for 30 to 45 minutes, until the chicken is cooked through and tender—an instant-read thermometer should register 165°F near the bone. Take the chicken out, shred it with a couple of forks, and stir the meat back into the soup before serving.