Low-Carb Chicken-Vegetable Soup

2 Ratings
  • 5 1
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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.

By Vanessa Punnett Lucas

Gallery
1 more images

Recipe Summary

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

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

Directions

  • 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

Per Serving:
185 calories; protein 22.5g; carbohydrates 9.5g; fat 6.2g; cholesterol 57mg; sodium 350.2mg. Full Nutrition
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