Sea Asparagus Pesto Keto Chicken Soup


Sea asparagus is a succulent plant featuring distinctive thin green stalks. It looks a lot like traditional asparagus but thinner, hence the nickname sea asparagus. The official name is Salicornia. Other common names include glasswort, pickleweed, pickle grass, and marsh samphire. In its raw form, it has a nice crunch and briny taste, due to its proximity to saltwater. It grows along coastal salt marshes and tidal beaches.

This superfood-from-the-sea is great paired with seafood but in its pesto form will hold up to stronger flavors as well. Pairing with pasta is obvious, but this pesto would also add great flavor to proteins like chicken breast or a steak. It's versatile and can be eaten raw or added to any recipes you are cooking. It's no wonder this is one of our best-sellers. Our Sea Asparagus Pesto is definitely a must-have pantry staple!


Keto Chicken Soup Recipe

Chicken soup is such a great fall and winter meal. You can easily increase this recipe and freeze some so you always have it on hand, especially if you feel a little sniffle coming on. Although it doesn’t have rice or noodles since those aren’t very keto-friendly, you could easily add those in if you like a more traditional chicken soup. The addition of sea asparagus pesto gives this version of keto chicken soup lots of extra flavor and a good amount of calcium and iron.

The brightness of the lemony pesto goes perfectly with cilantro. Cilantro and lime is a classic combination and one that always tastes great.


  1. Heat tallow in a stockpot over medium heat.

  2. Add onion and garlic, cook for about 3 minutes or until translucent.

  3. Move onion and garlic aside and place chicken so it contacts the bottom of the pot.

  4. Once slightly browned, about 3-4 minutes, flip the chicken and cook another 3 minutes.

  5. Add the zucchini and celery and stir to combine, cook about 3 minutes.

  6. Pour in the broth and the Sea Asparagus Pesto, stir to combine.

  7. Bring to a slight boil then reduce heat to simmer.

  8. Add cauliflower and cook about 20 minutes.

  9. Add lime juice and most of the cilantro and stir to combine, cook 2 more minutes.

  10. Serve in a bowl and top with remaining cilantro.

  11. Add 1 tablespoon of greek yogurt, avocado slices and a teaspoon of pesto as garnish, if desired.


  • 1 tablespoon tallow or other healthy oil
  • 1/2 cup onion chopped
  • cloves garlic minced
  • 1 pounds chicken thighs
  • 3/4 cup celery
  • cup zucchini cubed
  • 32 ounces chicken broth
  • 4 ounces of Sea Asparagus Pesto
  • cup cauliflower
  • 1 tablespoon lime juice
  • 4 tablespoons cilantro


  • tablespoons greek yogurt
  • 2 tablespoons pesto
  • medium avocado

View the original recipe submission at healnourishgrown.com