I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.

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  • Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts

185 calories; protein 22.5g; carbohydrates 9.5g; fat 6.2g; cholesterol 57mg; sodium 350.2mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
05/17/2020
This makes HUGE portions. You could easily get 8 instead of 6. I'd recommend using all chicken stock instead of 1/3 stock and 2/3 water - there will be much more flavor that way. The paprika is a nice touch! This will be a nice healthy lunch for me this week. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2020
This makes HUGE portions. You could easily get 8 instead of 6. I'd recommend using all chicken stock instead of 1/3 stock and 2/3 water - there will be much more flavor that way. The paprika is a nice touch! This will be a nice healthy lunch for me this week. Read More
Rating: 5 stars
02/03/2021
Delicious. The only changes I made was four cups water, three cups chicken broth, added a zucchini. I will make again. Read More
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