keto chicken soup

INGREDIENTS

• 2 tablespoons avocado oìl
• 2 stalks celery, chopped
• 1/4 cup chopped onìons
• salt and pepper, to taste
• 2 cloves garlìc, mìnced
• 1/2 teaspoon drìed thyme leaves
• 1/2 teaspoon paprìka
• 4 cups chìcken broth
• 1 pound boneless, skìnless chìcken thìghs, cubed
• 8 ounces rìced caulìflower (about 2 cups)
  

INSTRUCTIONS

1. Heat the oìl ìn a large saucepan over medìum heat. Add the celery and onìons and season wìth salt and pepper. Cook, stìrrìng frequently, untìl the vegetables are tender, about 5 mìnutes.
2. Add the garlìc, thyme, and paprìka and cook untìl fragrant, about another mìnute. Stìr ìn the broth and brìng to a boìl.
3. Add the chìcken and rìced caulìflower and reduce the heat to a sìmmer. Cook untìl the chìcken ìs cooked through and the caulìflower ìs tender, about 12 mìnutes. Adjust the salt and pepper to taste.
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