Keto Chicken Soup with Vegetables

In a large soup pot over medium heat, melt the butter and add the olive oil.

Add the chopped onion, finely chopped garlic, sliced celery stalks, and carrots. Sauté everything, stirring constantly, for about 5 to 7 minutes, until the vegetables soften and become fragrant.

Place the whole chicken thighs in the pot and quickly sear them on both sides (about 2 minutes per side).

Pour clear chicken broth over all the ingredients. Add the bay leaf, dried thyme, salt, and pepper, and bring the soup to a boil.

Once the soup boils, reduce the heat to low, cover the pot with a lid, and cook for about 20 to 25 minutes, or until the chicken thighs are completely tender and cooked through.

Carefully remove the cooked chicken thighs from the soup and place them on a cutting board. Using two forks, shred the meat into bite-sized pieces, then return it to the pot.

Add the diced zucchini to the soup and cook for another 5 minutes over medium heat, until slightly softened but still holding their shape.

Just before the end of cooking, stir in the fresh baby spinach, full-fat sweet cream, and fresh lemon juice. Mix everything well, let the spinach wilt (about 1 minute), then serve the soup warm.