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Low carb chicken sopas
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Low-Carb Chicken Sopas

A Keto-friendly version of Pinoy chicken macaroni soup, minus the macaroni, but still delicious and comforting
Keyword low-carb
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 3
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 500 g chicken thighs (bone-in, skin on)
  • 3 cups 750 ml water (you can add more)
  • 2 tbsp butter
  • 1 onion (chopped)
  • 4 cloves garlic (chopped)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 200 ml Nestle all-purpose cream (or heavy cream)
  • 1 cup sliced cabbage
  • 1 small carrot (julienned)
  • 1 tbsp fish sauce (add more if necessary)
  • Salt and pepper to taste
  • Boiled egg to serve (optional)

Instructions

  1. Add chicken thighs and water to a pan. Boil for 45 minutes over medium heat.
  2. Remove the chicken thighs from the pan and let them cool down; shred the chicken thighs. Reserve the chicken broth.
  3. Add butter to another pan (or to the same pan). Add garlic; cook until fragrant. Add onion; cook until soft. At this point, you can add onion and garlic powder; stir to dissolve.
  4. Next, add shredded chicken thighs, chicken broth, and cream. Let it simmer for a few minutes until the soup is hot.
  5. Turn off the heat. Add cabbage and carrots.
  6. Season with fish sauce, salt, and pepper.

Recipe Notes

  • You can use chicken breasts.

  • If you can find a keto-approved chicken bouillon, you can also use it to enhance the flavor.