Low Carb Slow Cooker Chicken Soup Recipes
LOW-CARB SLOW COOKER CHICKEN SOUP
A well-seasoned, low-carb chicken soup that will make you forget there are no noodles.
Provided by Doc Eggs
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
- Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 8.2 g, Cholesterol 63.1 mg, Fat 3.1 g, Fiber 2.7 g, Protein 24.8 g, SaturatedFat 0.7 g, Sodium 1429.4 mg, Sugar 3.4 g
LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)
Brothy, spicy soup with big chunks of chicken breasts. Recipe modified from a low-carb recipe to omit or substitute hard-to-find ingredients (at least hard to find at my grocery store). I ate it along with a green salad. If you're not low-carbing, you can add corn, beans or serve with tortilla chips.
Provided by NELady
Categories Low Cholesterol
Time 5h10m
Yield 1 1/2 cup, 3 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients into your slow cooker; stir well.
- Cook on high for 4-5 hours or low 7-8 hours.
Nutrition Facts : Calories 373.6, Fat 15.1, SaturatedFat 4.3, Cholesterol 96.8, Sodium 1533.5, Carbohydrate 20.7, Fiber 4, Sugar 13.1, Protein 38.3
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
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