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prep time
5 min
cook time
30 min
ready time
35 min
Keto Paleo Italian Chicken Zuppa
This low carb paleo soup recipe is made with loads of healthy kale, bacon and juicy chicken thighs. The seasonings in the soup are inspired by Italian zuppa - you’ll taste hints of herbs and lemon. A pot of nutritious soup is good to warm you up on any cold day, but you could also make the recipe when you’re feeling under the weather. All the kale in the soup will actually provide you with a lot of nutrients that could help you feel better! Plus, the saltiness of the soup can give you a rise in your sodium levels that could help you feel better too when you’re not at 100%. Make this simple paleo soup recipe or double it to have enough to meal prep for the week!
Kale health benefits
Kale is considered a superfood. It’s super-rich in nutrients, much like all dark leafy greens. Kale is high in iron, comparable to a serving of beef. Kale is also rich in B vitamins and Vitamin A. Not to mention it has great fiber content too.
This recipe is also Keto-friendly
If you’re on the Keto diet, you’re in luck! This paleo recipe is also Keto-friendly. That means this recipe is particularly low in carbs and most of the carbohydrates come from fiber instead of net carbs. There is also a variety of fat from different sources in the soup. You could include this recipe in any meal prep rotation or meal plan.
Almond milk substitutions
If you’re allergic to nuts, you don’t have to opt for coconut milk in this recipe. Substitute the almond milk with oat milk. Oat milk will also add a richer taste to your soup since it’s a little thicker than nut milk. Keep in mind that although you don’t need much per serving, oat milk is higher in carbs than almond milk.
Net Carbs
2 g
Fiber
1.7 g
Total Carbs
3.8 g
Protein
49.3 g
Fats
20.5 g
393 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Dark Meat Thigh Only Enhanced Raw
12 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Italian seasoning
0.25 tsp
Lemon pepper seasoning
0.13 tsp
Olive Oil
2 tsp
Bacon
1.75 oz
Kale
2.5 oz
Salt
0.13 tsp
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.25 tsp
Beef broth
3 cup
Almond milk
0.25 cup
Recipe Steps
steps 4
35 min
Step 1
Season boneless, skinless chicken thighs with salt, pepper, Italian seasoning, and lemon pepper. Heat olive oil in the base of a soup pot over medium-high heat and add the chicken to the pot. Cook the chicken on both sides until the meat is cooked through (use the lid on the pot to help you with the cooking).Step 2
Transfer the cooked chicken aside to cool, but leave any reserved liquid in the pot. Dice the bacon and cook it in the pot on high heat until crispy. Next, add chopped kale to the pot and cook it down until the leaves absorb all the liquid in the pot.Step 3
Season the pot with salt, pepper, onion powder, and garlic powder over low heat on the stove. When your kale is very tender and cooked down, add beef broth and almond milk to the pot. Bring the pot to a boil.Step 4
Once the pot is boiling, reduce it to a simmer. Dice your chicken from step 1 and return it to the soup pot. Simmer the soup until the chicken is hot and the broth reduces slightly to a creamier texture.
Comments
UnbelievableRadish415222 3 years ago
Delicious! I used ground turkey in place of chicken. So good!