Low Carb Chicken Vegetable Soup Recipes
LOW-CARB CHICKEN-VEGETABLE SOUP
I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.
Provided by Vanessa Punnett Lucas
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
- Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g
LOW-CARB CHICKEN AND VEGETABLE SOUP
Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.
Provided by casmith30
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
- Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken and shred meat. Place shredded chicken back in the soup and serve.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g
CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT
This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds/flus and even for dieting!!
Provided by limecat
Categories Clear Soup
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil.
- In the meantime, cut up all the vegetables into small cubes.
- Cut the chicken into 1cm cubes.
- Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
- Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
- Soup is ready when all ingredients have sunk to the bottom!
Nutrition Facts : Calories 97.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 40.2, Sodium 123, Carbohydrate 5.6, Fiber 1.5, Sugar 2.4, Protein 14.2
LOW CARB CHICKEN SOUP
After being on the Atkins Diet for almost a year, I've perfected this recipe after a couple of colds!
Provided by dmariaha
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Season both sides of the chicken thighs with the garlic salt and pepper.
- In a 5 qt sauce pan, heat butter and be careful not to burn it.
- Brown both sides of thighs in the butter and add chicken base.
- pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
- chop all vegetables.
- remove chicken from the broth, and add veggies to the pot.
- chop the chicken into chunks and remove bones and return to the broth.
- simmer until the veggies are tender and season the broth to taste.
- (i sometimes add another tablespoon of butter to the broth to make it more rich).
Nutrition Facts : Calories 232.6, Fat 8.4, SaturatedFat 3.3, Cholesterol 79.2, Sodium 1281.6, Carbohydrate 13.4, Fiber 4, Sugar 7.1, Protein 25
CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)
There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!
Provided by Sarah in New York
Categories Chicken Breast
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot.
- Cook on high for 6 to 8 hours.
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