Low Carb Chicken Noodle Cabbage Soup Food
LOW CARB CHICKEN "NOODLE" CABBAGE SOUP
Just like mom used to make! This low-carb chicken noodle soup is a hearty, warm, perfect pick-me-up for those long, cold winter days.
Provided by Amber @ Low Carb Quick
Categories Soup
Time 25m
Number Of Ingredients 7
Steps:
- Bring 8 cups of water to a boil with 1 chicken bouillon cube, carrots, and celery.
- Cut chicken into 1/2 inch cubes and add to boiling water. Cook on low-medium for 20 minutes.
- Add chopped cabbage and cook until cabbage is soft. Add salt and pepper to taste.
Nutrition Facts : Calories 213 kcal, Carbohydrate 5 g, Protein 26 g, Fat 1.7 g, Cholesterol 75 mg, Sodium 1073 mg, Fiber 4.3 g, ServingSize 1 serving
CHICKEN SOUP WITH CABBAGE
This soup will cure what ails you. Even if it's just hunger. Healthy, low carb, and great for a rainy day. I've been making this recipe for 30 years, and I think this is about as good as it gets. Enjoy with freshly baked biscuits.
Provided by Sandra Holding
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h40m
Yield 10
Number Of Ingredients 15
Steps:
- Fill a large pot with 4 quarts water. Add chicken; bring to a boil. Cook until chicken is coming apart, about 45 minutes. Remove from heat; remove chicken from pot and transfer to a platter. Put a lid on the pot and cover the chicken with plastic wrap. Refrigerate both until chicken is safe to handle, about 40 minutes.
- Tear meat off the chicken bones. Skim excess fat off the top of the cooled broth. Add the last 2 quarts water, chicken meat, carrots, cabbage, celery, onion, wine, bouillon, dill, butter, garlic, parsley, thyme, white pepper, and bay leaves. Cook over medium heat until vegetables have softened, about 30 minutes.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 7.1 g, Cholesterol 51.5 mg, Fat 26.8 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 7.9 g, Sodium 333.1 mg, Sugar 3 g
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