Chicken and "Rice" Soup with Tomato Toasted Cheese

Cold weather is here! Woot!!! When last minute dinner ideas turn into something warm and delicious, it's worth sharing. Spicy keto chicken and "rice" soup and tomato toasted cheese. It's spicy, slightly tangy and uses ingredients shown to improve immunity and health. Sometimes the best foods don't have an exact recipe, since I pulled from random things I had lying around like garden tomatoes, onions and peppers and a parmesan cheese rind leftover in the freezer. Just use what you have! All measurements are approximate since I kind of tossed things in that sounded good and wrote it down later.

Ingredients: 

Half a pot of water

1 cup bone broth

2 boneless skinless frozen chicken breasts

4 cloves garlic minced

3 Carolina Reaper peppers, still green, minced

3 inferno peppers, still green, minced

6 green onions, divided for garnish

Zest and juice of 1 lemon

Roughly:

2 tbsp dried oregano

2 tbsp garlic powder

1 tbsp onion powder

1 tsp Himalayan pink salt

2 tsp black pepper

2 tsp vegan chicken salt, low sodium

1 tsp Lawry's seasoned salt

1/2 tsp each dried sage, thyme, parsley

1/4 tsp each cumin, cayenne, paprika, turmeric

1 parmesan rind

4 bay leaves

1 bag frozen riced broccoli and cauliflower

Low carb/Keto bread

1 tablespoon melted butter

2 teaspoons garlic powder

1 teaspoon oregano

salt and pepper to taste

Shredded cheese of your choice, we like colby

tomato sliced about 1/4" thick

Supplies: 

Large pot

baking sheet lined with aluminum foil

Directions: 

Boil everything except riced veggies until chicken is cooked through. Shred chicken and return to pot, add riced broccoli and cauliflower and simmer 10 minutes until soft. Remove parmesan rind and bay leaves and discard. Garnish with green onion.

Tomato toasted cheese:

Brush low carb/keto white bread with melted butter, sprinkle with garlic powder, oregano, salt and pepper to taste. Top with shredded cheese and sliced tomato. Place on foil lined baking sheet, broil 5 minutes on lowest oven rack. Bake 15 minutes at 350 degrees. Slice into strips and serve dipped in soup.

Warm happy bellies.

Tips: 

Freeze any leftover soup in zip top bags and serve again on another cold day.

From Heart to Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking. Thank you for your support!