Low Carb Chicken Soup Recipes

LOW-CARB CHICKEN SOUP

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
• Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
• Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat.
• Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.

LOW-CARB CHICKEN AND VEGETABLE SOUP

Steps:

• Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
• Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

LOW-CARB CHICKEN-VEGETABLE SOUP

Steps:

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

LOW CARB CHICKEN SOUP

Steps:

• Season both sides of the chicken thighs with the garlic salt and pepper.
• In a 5 qt sauce pan, heat butter and be careful not to burn it.
• Brown both sides of thighs in the butter and add chicken base.
• pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
• chop all vegetables.
• remove chicken from the broth, and add veggies to the pot.
• chop the chicken into chunks and remove bones and return to the broth.
• simmer until the veggies are tender and season the broth to taste.
• (i sometimes add another tablespoon of butter to the broth to make it more rich).