Chicken Soup

Ingredients:

• 3 small shallots, coarsely chopped

• 3 cloves garlic, coarsely chopped

• 1-inch ginger, coarsely chopped

• 1 spice sachet for soup

• 1/2 chicken, cut into pieces

• 1/2 tbsp white or black pepper powder

• Water, as needed

• 1/2 carrot (use in moderation for keto or replace with zucchini)

• 1 zucchini, diced (optional, to replace potato)

• 1-2 tomatoes (optional, small amounts for flavor)

• Parsley, chopped (separate leaves and stems)

• 1/2 chicken stock cube (low-sodium and sugar-free if possible)

• Salt, to taste

• Chili (optional, for heat)

• Low-carb vegetables of choice, e.g., cauliflower, celery, or broccoli

Instructions:

1. Prepare Ingredients: Coarsely chop shallots, garlic, and ginger. Grind or blend until smooth. Chop the carrot, zucchini (if using), tomatoes, and other low-carb vegetables of choice. Chop parsley and separate leaves from stems.

2. Cook the Soup: In a large pot, add 2-3 tablespoons of water instead of oil, then add the ground shallots, garlic, and ginger. Sauté over low heat until fragrant.

3. Add Spice and Chicken: Add the spice sachet and chicken pieces, stirring well. Cover the pot and cook on medium heat until the chicken begins to brown slightly and shrink.

4. Seasoning: Add the parsley stems and pepper powder, stirring to coat the chicken.

5. Add Water and Vegetables: Pour enough water to cover the chicken (or more for extra broth). Add the chopped carrot (or zucchini) and other low-carb vegetables, and cook until the chicken is tender.

6. Finish and Serve: Add the chicken stock cube and salt to taste. Garnish with parsley leaves and a sprinkle of fried onions (optional).

Tips:

This soup serves 3-5 people and can be easily adjusted for taste or dietary preferences. For extra keto-friendly flavor, add a tablespoon of coconut milk or a sprinkle of shredded cheese just before serving.