This flavorful soup is similar to a classic chicken noodle but with a rich Indian flavor.

2 Tablespoons of ghee (30 ml)

1 medium onion (4 oz or 110 g), thinly sliced

2 carrots (3.5 oz or 100 g), sliced or diced

2 stalks of celery (1.4 oz or 40 g), diced

2 cloves of garlic, minced or finely diced

1 Tablespoon of fresh ginger (5 g)

4 chicken thighs (1.3 lb or 600 g), skin removed

6 cups of chicken broth (1.5 L)

1 (14 oz or 414 ml) can of full-fat coconut milk

1 Tablespoon of turmeric (6 g)

1 Tablespoon of mild curry powder (7 g)

0.5 head of cauliflower (11 oz or 300 g), processed into rice-like pieces

2 Tablespoon of fresh parsley (2 g), chopped (for garnish)

Salt and pepper, to taste

Melt the ghee in a large dutch oven over medium heat. Add the onion, carrots, celery, garlic and fresh ginger to the pot and cook for 5 minutes until the vegetables are soft.
Add the chicken thighs, chicken broth, coconut milk, turmeric and curry powder to the pot and bring to a boil.
Reduce the heat to a simmer, cover and cook for 20 minutes until the chicken is cooked through, stirring occasionally. Remove the chicken thighs from the pot, shred using 2 forks, and return the shredded chicken to the pot. Discard the chicken bones.
Add the cauliflower “rice” and simmer for an additional 3 to 5 minutes until the cauliflower is tender. Season with salt and pepper, to taste.
Ladle into bowls and garnish with fresh chopped parsley before serving.

All nutritional data are estimated and based on per serving amounts.

Net Carbs per servings: 5 g