Low Carb Recipe For Chicken Soup
- Number of Servings: 24
Ingredients
Chicken Breast, no skin, 4 breast, bone and skin removed (remove)Spinach, fresh, 1 cup (remove)Broccoli, fresh, 1 cup, chopped (remove)Cauliflower, raw, 1 cup (remove)Oregano, ground, 1 tbsp (remove)Chicken stock, home-prepared, 1 cup (remove)
An individual can use whole or with skin chickens. Nevertheless, they will need to be de-boned as well as skinned. If a person leaves the skin on, the soup will taste oily.
Dice the chicken in cubes.
In a large soup pot, fill half with water. Add the chicken. Let boil for an hour, stirring occasionally.
Finely dice the cabbage, onions and celery sticks. Set aside.
Unless the bullion cubes are purchased without their paper casing, peel them at this point.
After the chicken has cooked, drain the water. This will remove the excess oils that may be present.
Refill the pot half way with fresh water, return to the stove. The heat should be on a medium temperature. Before re-adding the chicken, mix the bullion cubes in to the water. They should be completely dissolved in a few minutes.
Add the pinch of garlic and pepper. Avoid salt, because with the bullions, it will be overpowering. Bring the soup to a rapid boil, stirring frequently. After 5 minutes of extreme boiling, reduce the heat to low. Cover the pan and let simmer for 1 and 1/2 hours. The soup needs to be mixed every 15 to 20 minutes.
This recipe is perfect for lunch time or a small snack. The carb count is fairly low per serving and a healthy alternative to other snack foods. The soup can be kept in the freezer for 8 months in a tight sealed container. In the refrigerator, the life is only a couple of weeks. This chicken soup is flexible as well. A person can add different vegetables to their liking. Remember, to track the carb count carefully when adding ingredients.
Number of Servings: 24
Recipe submitted by SparkPeople user NIENIE*.
Dice the chicken in cubes.
In a large soup pot, fill half with water. Add the chicken. Let boil for an hour, stirring occasionally.
Finely dice the cabbage, onions and celery sticks. Set aside.
Unless the bullion cubes are purchased without their paper casing, peel them at this point.
After the chicken has cooked, drain the water. This will remove the excess oils that may be present.
Refill the pot half way with fresh water, return to the stove. The heat should be on a medium temperature. Before re-adding the chicken, mix the bullion cubes in to the water. They should be completely dissolved in a few minutes.
Add the pinch of garlic and pepper. Avoid salt, because with the bullions, it will be overpowering. Bring the soup to a rapid boil, stirring frequently. After 5 minutes of extreme boiling, reduce the heat to low. Cover the pan and let simmer for 1 and 1/2 hours. The soup needs to be mixed every 15 to 20 minutes.
This recipe is perfect for lunch time or a small snack. The carb count is fairly low per serving and a healthy alternative to other snack foods. The soup can be kept in the freezer for 8 months in a tight sealed container. In the refrigerator, the life is only a couple of weeks. This chicken soup is flexible as well. A person can add different vegetables to their liking. Remember, to track the carb count carefully when adding ingredients.
Number of Servings: 24
Recipe submitted by SparkPeople user NIENIE*.
Nutritional Info Amount Per Serving
- Calories: 49.8
- Total Fat: 0.7 g
- Cholesterol: 23.1 mg
- Sodium: 43.1 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.3 g
- Protein: 9.6 g
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