Keto Shredded Chicken & Vegetable Soup

2 tbsp Olive oil or butter
1 lb Chicken breast or thighs (cooked and shredded)
2 cups Broccoli florets (cut into small pieces)
2 cups Cauliflower florets (cut into small pieces)
1/2 cup Carrots (diced small, used sparingly for color)
2 cloves Garlic (minced)
4 cups High-quality chicken bone broth
1 tsp Italian seasoning
1/2 tsp Smoked paprika
Salt and freshly cracked black pepper (to taste)
Optional twist: A splash of heavy cream or a sprinkle of parmesan cheese for extra richness.

Sauté the Aromatics: Heat the olive oil or butter in a large dutch oven or pot over medium heat. Add the minced garlic and diced carrots, sautéing for 2–3 minutes until fragrant.
Simmer the Broth: Pour in the chicken bone broth. Stir in the Italian seasoning, smoked paprika, salt, and black pepper. Bring the liquid to a gentle simmer.
Add the Veggies: Toss in the broccoli and cauliflower florets. Cover and simmer for about 6–8 minutes, or until the vegetables are tender but still hold their shape.
Stir in the Chicken: Add the cooked shredded chicken to the pot. Let everything simmer together for another 3–5 minutes so the chicken absorbs the savory broth and flavors.