Low Carb chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 97.0
- Total Fat: 4.1 g
- Cholesterol: 40.2 mg
- Sodium: 427.1 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.3 g
- Protein: 10.7 g
View full nutritional breakdown of Low Carb chicken Soup calories by ingredient
Introduction
All veggie chicken Noodle soup All veggie chicken Noodle soupNumber of Servings: 6
Ingredients
-
1 tsp Thyme, ground
4 thigh, bone and skin removed Chicken Thigh
0.50 cup, chopped Carrots, raw
1.50 stalk, medium (7-1/2" - 8" long) Celery, raw
0.25 cup, chopped Onions, raw
3 tsp Bacon grease
0.50 tbsp Spice, Poultry Seasoning
4 cup Chicken Stock, Emeril's Organic, 2 lb box, 4 servings, 907g
.5 tsp Garlic
3 cup, sliced Summer Squash
Tips
Leave a little of the fat on the chicken when cutting into pieces. This adds a little flavor. I prefer bacon fat when I need to cook otherwise you can use Olive oil or coconut oil. Salt and pepper to taste. I add more spices for my taste depending on what I want. Full gusto or mild chicken soup.
Directions
Remove meat from bone and chop in small pieces. Cut up veggies into bite size pieces. Saute Chicken and veggies in bacon fat until chicken looks white and onion starts to look clear.
Put spiralized zuchinni into deep pot. Add cooked chicken and veggies on top. Add spices and broth. Mix. simmer about 40 minutes on low until cooked.
Serving Size: Approx. 6 1-cup servings
Put spiralized zuchinni into deep pot. Add cooked chicken and veggies on top. Add spices and broth. Mix. simmer about 40 minutes on low until cooked.
Serving Size: Approx. 6 1-cup servings