Low Carb Chicken Soup
Hey all! I wanted to share this delicious and low carb soup with you! It's so versatile and easy. When I need to lose weight or if I want to maintain my weight I switch to a low carb diet. I'm not disciplined to go full on keto though! I just try to stay below 20 carbs a day and BOOM! Weight loss with no exercise. Man I could be super awesome if I actually worked out!!! Okay, keep reading for the recipe! If you are a visual person I threw in pictures (snapped with my cell phone!) of the process... If you like this post please be kind and share! Thanks!!!
Here are your lovely ingredients. I usually add in celery but I forgot to grab some and didn't want to go back to the store because I'm antisocial and grocery shopping makes me angry!
Start by grilling your chicken, you don't need a lot of chicken for this soup. I used salt, pepper, and whatever seasoning I had on hand. I used my George Foreman because I'm lazy! The soup tastes better if you grill your chicken first!
Chop all your veggies up.... and here is the easy part... Throw all the veggies in a big pot! Place your grilled chicken on top and add your chicken broth. I added two 32 ounces broths and then filled one box halfway with water and added to the pot. (I did not need the extra water, there was plenty of broth left over!). Bring to a boil, reduce to medium heat and cook for 1 hour or until all veggies are soft.
Once the veggies are all soft remove the chicken and shred. Replace the chicken. Add salt and pepper to your liking.
I like to eat this soup for lunch when I am at work. It makes about 8 servings.
I love these soup containers. I place these in the freezer and grab them for work.
As you can see I did not need the extra water, I had plenty of juice left over. Save your juice! When you are sick with the flu or a cold grab your soup juice and drink!
I have made this soup so many ways! I like to add celery (I can't believe I forgot it this time!!!). I have added cabbage and turnips, a coworker said it smelled like a dirty diaper but it tasted good! Replace the chicken with ground beef for a rich savory twist!
Net carbs for the serving size and ingredients used: 5.7 carbs
2-3 yellow squash
1 cup mushrooms
1/4 cup red onion
1/2 cup green beans
2-3 chicken breasts
2 32-ounce chicken broth
salt and pepper
seasoning of choice
Sprinkle chicken with salt, pepper, seasoning, grill until no longer pink.
Chop vegetables and place in a large pot, place chicken breasts on top of vegetables, cover with chicken broth. Bring to boil, reduce heat to medium, cover with lid, cook for at least one hour or until all vegetables are soft. Remove chicken and shred, return chicken to pot. Stir and add more seasoning as desired. Eat and enjoy or freeze for later!
Net carbs for the above (and I was a little generous with the carbs by rounding up): 5.7 carbs
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