Jackie's Low-Carb Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
18 oz Chicken, rotisserie cooked, breast meat, no skin 1 cup, chopped Onions, raw 1 cup, sliced Zucchini 1 cup, sliced Summer Squash 1 cup Birds eye riced cauliflower 1 cup, pieces or slices Mushrooms, fresh 4 can (10.75 oz) Chicken Broth 1 tsp Thyme, ground 8 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
Take the chicken meat off the bird.
Sautee the onions in a soup pot.
Add the mushrooms once the onions were sauteed. Cook until soft.
Add the riced cauliflower and cook for 2 minutes.
Add the 2 boxes of chicken broth, chicken, poultry seasoning, and zucchini/summer squash mix.
Simmer for 2o minutes or until the veggies are soft. Season to taste and eat.
The day was a big success, and we all enjoyed a hot bowl of soup on a cold New England day!
Serving Size: 1 8-10 oz bowl
Number of Servings: 1
Recipe submitted by SparkPeople user JSTETSER.
Sautee the onions in a soup pot.
Add the mushrooms once the onions were sauteed. Cook until soft.
Add the riced cauliflower and cook for 2 minutes.
Add the 2 boxes of chicken broth, chicken, poultry seasoning, and zucchini/summer squash mix.
Simmer for 2o minutes or until the veggies are soft. Season to taste and eat.
The day was a big success, and we all enjoyed a hot bowl of soup on a cold New England day!
Serving Size: 1 8-10 oz bowl
Number of Servings: 1
Recipe submitted by SparkPeople user JSTETSER.
Nutritional Info Amount Per Serving
- Calories: 1,051.9
- Total Fat: 23.3 g
- Cholesterol: 474.3 mg
- Sodium: 7,115.5 mg
- Total Carbs: 59.0 g
- Dietary Fiber: 15.3 g
- Protein: 159.2 g
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