Low Carb Chicken Soup

Ingredients


1 tbsp avocado oil can substitute olive oil
1 small yellow onion finely chopped
2 medium carrots peeled and chopped
1 small leek chopped
3 medium celery stalks chopped
1 tbsp fresh thyme chopped
1/4 cup fresh parsley
1 garlic clove minced
6 cups chicken stock unsalted, or low salt
2 bay leaves
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
2 cups chicken breast cooked and shredded, can substitute chicken thighs
1 cup kale can substitute spinach

Cooking Instructions


Heat avocado oil in a nonstick soup pot and saute onion, carrots, celery, leek, and thyme over medium heat for about 5 minutes.
Add garlic and saute for another 2-3 minutes.
Add the stock, bay leaves, season and bring to a boil.
Reduce to a simmer and cook with the lid on for 15 minutes.
Add cooked, shredded chicken.
Remove bay leaves from the pot.
Add kale and simmer until softened, about 1 minute.
Scoop soup into bowls and enjoy!

Low Carb Chicken Soup

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 4

Calories: 293 Per Serving

Meal Type

Nutrition Facts

Calories: 293kcal | Carbohydrates: 20g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 395mg | Potassium: 932mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7575IU | Vitamin C: 36mg | Calcium: 79mg | Iron: 2mg

Applied Diet Types

  • Dairy Free
  • Gluten Free
  • Low Carb
  • Paleo

Ingredients


1 tbsp avocado oil can substitute olive oil
1 small yellow onion finely chopped
2 medium carrots peeled and chopped
1 small leek chopped
3 medium celery stalks chopped
1 tbsp fresh thyme chopped
1/4 cup fresh parsley
1 garlic clove minced
6 cups chicken stock unsalted, or low salt
2 bay leaves
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
2 cups chicken breast cooked and shredded, can substitute chicken thighs
1 cup kale can substitute spinach

Cooking Instructions


Heat avocado oil in a nonstick soup pot and saute onion, carrots, celery, leek, and thyme over medium heat for about 5 minutes.
Add garlic and saute for another 2-3 minutes.
Add the stock, bay leaves, season and bring to a boil.
Reduce to a simmer and cook with the lid on for 15 minutes.
Add cooked, shredded chicken.
Remove bay leaves from the pot.
Add kale and simmer until softened, about 1 minute.
Scoop soup into bowls and enjoy!
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