Jackie's Low-Carb Chicken Soup

Jackie's Low-Carb Chicken Soup
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Jackie's Low-Carb Chicken Soup calories by ingredient
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Introduction

I'm leaving out the rice, noodles or other major carbohydrates to create my low-carb version.
My chicken soup is very simple and takes about 20 minutes to make with an extra half hour to cook.
I'm leaving out the rice, noodles or other major carbohydrates to create my low-carb version.
My chicken soup is very simple and takes about 20 minutes to make with an extra half hour 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

Tips

This soup makes a great lunch. Our family enjoys this chicken soup on cold New England days for lunch.


Directions

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.

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