Keto Chicken Vegetable Soup - cooking recipe

Ingredients

8 ounces boneless skinless chicken thighs
2 tablespoons butter
1 celery rib, thinly sliced
1 small zucchini, cut into 1/2-inch cubes
1 garlic clove, thinly sliced
1 teaspoon dried parsley
4 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup Baby Spinach, lightly packed

Preparation

In a soup pot, melt butter over medium heat. Season the chicken with salt and pepper. Brown the chicken thighs on both sides, 3-4 minutes per side.
Remove chicken from pot. Reduce heat to medium low. Add celery and zucchini and lightly saute until just starting to soften. Meanwhile, cut chicken into bite size pieces.
Return chicken to pot. Add garlic and parsley. Saute until garlic is fragrant, about 1 minute.
Add the chicken broth, bring to a simmer. Simmer until flavors meld about 15 minutes. Season to taste with salt and pepper.
Divide spinach between 2 bowls and pour soup over spinach. Serve, passing crushed red pepper, sesame seeds, or togarashi separately.