Low Carb Chicken Soup - Crock Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 thigh, bone and skin removed Chicken Thigh 4 cup (8 fl oz) Chicken Broth 2 cube Chicken bouillon 2 stalk, large (11"-12" long) Celery, raw 3 stalk, medium (7-1/2" - 8" lon Celery, raw 3 tbsp chopped Scallions, raw 4 tbsp Cilantro, raw 1 cup Squash - Yellow and Zucchini 2 cup, sliced Zucchini - "zoodles"16 ounces of WaterOptional:ButterSrirachaSoy Sauce
Add chicken thighs, water, chicken bouillon, chicken broth, celery and cilantro to crock pot.
Season as desired (recommended - salt, black pepper, thyme)
Cook on high 4 hours.
Shred chicken,
Add diced yellow squash.
Cook on high 1 hour.
Serve over Zucchini Noodles "Zoodles" - Allow hot soup to soften zoodles. Alternatively, saute zoodles in butter (will change nutritional value) prior to service.
Top with additional green onion and cilantro if desired, also good with sriracha or soy sauce.
Serving Size: Makes 12 Servings
Season as desired (recommended - salt, black pepper, thyme)
Cook on high 4 hours.
Shred chicken,
Add diced yellow squash.
Cook on high 1 hour.
Serve over Zucchini Noodles "Zoodles" - Allow hot soup to soften zoodles. Alternatively, saute zoodles in butter (will change nutritional value) prior to service.
Top with additional green onion and cilantro if desired, also good with sriracha or soy sauce.
Serving Size: Makes 12 Servings
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 2.1 g
- Cholesterol: 39.9 mg
- Sodium: 503.5 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.9 g
- Protein: 10.0 g
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