Liane’s version of turbo keto chicken soup as SHE prefers it.

This version is the way I make the turbo keto chicken soup, with MY preferences subbed into the original recipe. Collards are added before chard in the original recipe because they take longer to cook. I do not like or have access to celery root; I prefer cauliflower. I saved MY VERSION so I could shop for the ingredients the way I make it. I CREDITED THE ORIGINAL RECIPE. I do not appreciate finding that it was deleted for the base recipe. I do not make it that way. Approx nutrition info per 1.5 cup serving: 136 calories, 4g fat, 4g net carbs, 19g protein

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large soup pot, cook the bacon, and avocado oil over medium heat for 2 minutes.

Step 2

Remove bacon when crisp, add cubed chicken and stir until browned, about 5 minutes

Step 3

Add the onions, garlic, tomatoes, and mushrooms. Cook for 5 minutes. Return cooked bacon to pot.

Step 4

Pour in the water, then add the bullion, collards, cauliflower and chicken. **If using spinach, add with the squash in the next step or it will be mushy.** Bring to a boil, then reduce to a simmer for 15 minutes.

Step 5

Add the squash and green beans and simmer for 10 minutes.

Step 6

Add the red wine vinegar and season with salt/lite salt/fresh ground pepper to taste.

Step 7

Stir in the fresh Thai basil just before serving.