Low-Carb Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.4
  • Total Fat: 1.1 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,014.2 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 8.8 g

View full nutritional breakdown of Low-Carb Chicken Vegetable Soup calories by ingredient


Introduction

Low-Carb Chicken Vegetable Soup Low-Carb Chicken Vegetable Soup
Number of Servings: 6

Ingredients

    2 cup Boiled Chicken Breast No skin/bone/diced (by NANA-JEAN)
    3 cup Zuccini Squash
    2 cup, sliced Summer Squash
    2 serving 10 baby carrots raw
    1 medium (2-1/2" dia) Onions, raw
    1.5 cup Bell peppers (Green, Red, Yellow, Orange)
    5 stalk, large (11"-12" long) Celery, raw
    6 cup Swanson Chicken Broth 99% Fat Free

Directions

Boiled 2 Chicken Breast in Chicken Broth for added flavor (or water) until done. Cut up vegetables while chicken is cooking. Remove chicken and allow to cool. Add vegetable to broth. Shred chicken and add back to broth along with vegetables. Season to taste with your favorite seasonings. Simmer on medium-low heat for about 1 hour and 30 minutes or until desired tenderness of vegetables.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user AMCAFEE_01.