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Chicken Soup - Low Carb

Course Entree
Servings 4
Author Andres Regalado

Ingredients

  • 4 cups chicken broth
  • 1 lb chicken breasts chopped or shredded
  • 1 cup celery chopped
  • 1 cup yellow squash chopped
  • 2 cups zucchini chopped
  • 1 cup onions chopped
  • 1/2 cup green beans chopped
  • 1 teaspoon basil
  • 1 teaspoon salt
  • black pepper
  • celery salt optional

Instructions

  1. In a large pot, combine chicken, chicken broth, celery, yellow squash, zucchini, onions, green beans, basil, and salt. Add chicken broth, make sure it covers ingredients, add water as needed.
  2. Bring to a boil over high heat. Reduce to a simmer and leave covered for about 90 minutes.
  3. Serve immediately. Season with black pepper and celery salt, as needed.

Recipe Notes

Serving size: 1 bowl (Total recipe makes about 4 servings)
Protein 48.58g, Cals 247, Fat 4.58g, Carbs 7.75g, Fiber 3.40g — NET CARBS: 4.35g