Nidhi's Keto Kitchen: Chicken & Vegetable Soup

Ingredients:

• Chicken 12 oz cut in ½ cubes

• Ginger and garlic finely chopped 1 tbsp

• Cabbage ½ cup cut into squares of ½ inch

• Spring Onions 2 to 3 cut in thin rings (separate the white part to green)

• Carrot ¼ cup diced.

• French beans ½ cup cut 1” long Diamond cut

• Snow peas ½ cup cut in 1” diamond cut

• Celery ½ cup cut in ¼” slices

• Mushroom ½ cup sliced

• Red Pepper ½ cup diced

• Green pepper ½ cup diced

• Coriander ¼ cup finely chopped

• Chicken Stock 500 ml

• Water 500 ml

• Salt 1 ½ tsp

• Ground Black Pepper 1 tsp

• Soy Sauce (less sodium) 2 tbsp

• 2 eggs (beaten)

Recipe:

1. Add oil in a pot and add ginger & garlic

2. Then add your white of the spring onions stir for 30 secs then add cabbage, celery, french beans, snow peas & carrot stir for 2 mins.

3. Add Chicken stock, water, salt & ground black pepper bring to boil.

4. Add diced peppers, mushrooms & water. Now add Soy sauce.

5. Add diced chicken in boiling soup making sure the chicken pieces separate and do not stick with each other. Cook for 3 mins.

6. Use a table spoon and add beaten egg one spoon at a time, do not stir while adding egg or it will break/disintegrate in water and not make strings.

7. Add coriander and serve with spring onion greens used as garnish.

Tips:

• Do not overcook chicken to avoid chewy texture.

• Ready in 40 minutes

• Serves 2 people