Chicken Soup with Dried Bean Curd, 1 cup servings
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 120.3
- Total Fat: 3.2 g
- Cholesterol: 60.6 mg
- Sodium: 299.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 17.4 g
View full nutritional breakdown of Chicken Soup with Dried Bean Curd, 1 cup servings calories by ingredient
Introduction
This slow cooker, low carb recipe leaves out the noodles and substitutes dried bean curd to keep carbs low and add protein. This slow cooker, low carb recipe leaves out the noodles and substitutes dried bean curd to keep carbs low and add protein.Number of Servings: 20
Ingredients
-
1575 g Chicken dark meat, (3.5 lb Drumsticks, thighs, or both.
450 g Carrots
365g Onion (one large).
3 large stalks celery (11"-12").
3 oz Dried Bean Curd (available in Asian markets).
Add 9-10 cups water.
1 tsp Black peppercorns.
1 tsp garlic salt.
1 tsp sea salt.
(Optional add 2 tsp Granular Chicken Bullion)
Tips
Dried Bean is hard like macaroni and comes in several shapes or forms. Even tied in a bow! This can be located in Asian groceries. When selecting the dried bean curd check the carb count on the package. This can vary quite a bit from manufacturer but you should look for about 5g of carbs per oz or less.
Directions
Add 9-10 cups water to 6 qt or larger slow cooker.
Cut Carrots into disc's.
Dice Onion and Celery and add all vegetables and chicken to cooker.
Break dried Bean Curd into bite or broad noodle size pieces and add to cooker.
Add Peppercorns and salt to cooker.
Cook on high for 2 hours then set on low and cook for another 6 to 8 hours.
Stir gently every 2 to 3 hours.
After chicken is tender remove all meat from bone and remove bones.
As with most chicken soup I find it is better after cooling overnight in the frig and reheating.
This recipe is low sodium at 300g per serving. Most canned soup has 700g per cup. You might find you want to add a little salt substitute if you prefer a salter flavor.
Serving Size: Makes 20, one cup servings
Cut Carrots into disc's.
Dice Onion and Celery and add all vegetables and chicken to cooker.
Break dried Bean Curd into bite or broad noodle size pieces and add to cooker.
Add Peppercorns and salt to cooker.
Cook on high for 2 hours then set on low and cook for another 6 to 8 hours.
Stir gently every 2 to 3 hours.
After chicken is tender remove all meat from bone and remove bones.
As with most chicken soup I find it is better after cooling overnight in the frig and reheating.
This recipe is low sodium at 300g per serving. Most canned soup has 700g per cup. You might find you want to add a little salt substitute if you prefer a salter flavor.
Serving Size: Makes 20, one cup servings