Low Carb Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 293.7
- Total Fat: 8.7 g
- Cholesterol: 113.6 mg
- Sodium: 1,801.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.8 g
- Protein: 39.0 g
View full nutritional breakdown of Low Carb Chicken Soup calories by ingredient
Introduction
This is a classic chicken soup just like mom made. From scratch chicken soup without the noodles to make it low carb. It is simple and great on a rainy day. This is a classic chicken soup just like mom made. From scratch chicken soup without the noodles to make it low carb. It is simple and great on a rainy day.Number of Servings: 6
Ingredients
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1 whole chicken (5 lbs)
6 carrots, peeled
4 ribs of celery
3 medium onions
2 sprigs thyme
2 sprigs parsley
5 black peppercorns
1 tsp salt
1 tsp pepper
96 ounces low sodium chicken broth
2 tbsp butter
Directions
Roughly chop 2 carrots, 2 ribs of celery and one onion. Place in large stockpot with whole chicken, thyme, parsley and peppercorns. Add chicken broth and enough water to completely cover the chicken. Bring to a boil. Reduce heat and simmer for 80 minutes, skimming the top occasionally.
Remove chicken from the pot and set aside. Remove the vegetables and herbs from the remaining broth and discard. Strain the broth in a fine strainer. Keep warm.
Chop remaining carrots, celery and onions into 1/4 inch pieces. Melt butter over low-medium heat. Add remaining vegetables and cook until onions are translucent. Stirring occasionally.
While the vegetables are cooking. Remove the skin and bones from the chicken. Cut the remaining meat into 1/2 inch pieces. Return to the stockpot with the reserved broth. Add the cooked vegetables to the pot with the broth. Add salt and pepper. Bring back to a boil. Reduce heat and simmer for 60 minutes. Skim the surface occasionally to remove any fat.
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTENREID.
Remove chicken from the pot and set aside. Remove the vegetables and herbs from the remaining broth and discard. Strain the broth in a fine strainer. Keep warm.
Chop remaining carrots, celery and onions into 1/4 inch pieces. Melt butter over low-medium heat. Add remaining vegetables and cook until onions are translucent. Stirring occasionally.
While the vegetables are cooking. Remove the skin and bones from the chicken. Cut the remaining meat into 1/2 inch pieces. Return to the stockpot with the reserved broth. Add the cooked vegetables to the pot with the broth. Add salt and pepper. Bring back to a boil. Reduce heat and simmer for 60 minutes. Skim the surface occasionally to remove any fat.
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTENREID.
Member Ratings For This Recipe
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