Description
Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.
Ingredients
- 1 tablespoon olive oil
- 4 bone-in chicken thighs, skin removed
- 4 carrots, cut into 1/2-inch pieces
- 4 stalks celery, cut into 1/2-inch pieces
- 1 small onion, chopped
- 1 (32 fluid ounce) container chicken stock
- 2 cups water
- 2 cups chopped fresh green beans
- 2 cups frozen riced cauliflower, thawed and drained
- 2 cups finely chopped broccoli
- ½ (8 ounce) can tomato sauce
- 2 teaspoons chicken soup base (such as Better Than Bouillon®)
- 1 large bay leaf
- salt and ground black pepper to taste
Instructions
- Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear
- 2 to 3 minutes per side. Remove and set aside.
- Add carrots and celery to the pan. Reduce heat to medium and cook until softened
- about 10 minutes. Add onions and cook until translucent
- about 5 minutes. Reduce heat to low and add chicken stock
- water
- green beans
- riced cauliflower
- broccoli
- tomato sauce
- soup base
- bay leaf
- salt
- and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear
- 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken and shred meat. Place shredded chicken back in the soup and serve.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 6