Skip to Content

Dairy-Free Masala Chicken Soup {low-carb}

Please share:

When I was pregnant with my 2nd child, I went to my first Indian restaurant. My husband had found one in the new town we moved to and loved it and said I had to try it. Prior to that pregnancy, I had an aversion anything spicy, so Indian food just never sounded like my cup of tea.

So I went to the restaurant and had chicken tikka masala and naan. The masala was good, but oh man, the naan sold me. I was an Indian-foodie for life after that. Although I’ll admit I never ventured much past masala and curry.

the one Indian dish I make on the regular around here is our family’s favorite Coconut Curry Chicken. I make a double batch and we have leftovers for a week. But it was time for a new (and easier) favorite to take the spotlight in our kitchen.

Enter this low-carb dairy-free masala soup that is enriched with collagen protein. I love it because it’s soup-er (haha!) easy to make and everyone loves it (they all went back for seconds, that’s how I know they actually like it and aren’t just being nice).

Dairy-Free Masala Chicken Soup {low-carb}

Dairy-Free Masala Chicken Soup {low-carb}

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 Tbsp Avocado Oil
  • 2 stalks Celery, chopped
  • 4 cups Chicken Broth
  • 1 can Diced Tomatoes
  • 2 tsp Onion Powder, sliced
  • 1 tsp Garlic Powder, minced
  • 2 Tbsp Garam Masala
  • 2 tsp Smoked Paprika
  • 1/2 tsp Cinnamon
  • 1 tsp Salt
  • 1 tbsp Lemon Juice
  • 2 cans Coconut Milk
  • 3 Tbsp Collagen Protein
  • 2 cups Riced Cauliflower
  • 6 Cooked Chicken Thighs

Instructions

  1. In a large pot over medium heat, heat the avocado oil and add the celery. Saute until softened, about 3 minutes.
  2. Add the chicken broth, diced tomatoes, onion and garlic powders, garam masala, paprika, cinnamon, and salt. Stir to combine, bring to a gentle boil and let simmer 5 minutes.
  3. While the soup is simmering, chop the chicken into bite-sized pieces. Set aside.
  4. Pour the canned coconut milk and lemon juice into a bowl and whisk to combine the cream and water until it's smooth. Sprinkle the collagen over the surface and let it sit and soften for a minute or two. Whisk it all together to combine until no lumps remain.
  5. Add the coconut milk, chicken, and riced cauliflower to the soup. Stir to mix everything together and let simmer for another 5 minutes. Serve hot.
Nutrition Information
Yield 8
Amount Per Serving Calories 455Total Fat 36gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 11gCholesterol 84mgSodium 897mgCarbohydrates 8gFiber 2gSugar 2gProtein 28g

Nutrition is calculated by a third party and may not be 100% accurate

Please share:

Intro to Keto
Intro to Keto
← Read Last Post
salmon
Salmon with Tzatziki Sauce
Read Next Post →

Skip to Recipe