Low Carb Chicken Soup Food

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-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).

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

PAUL'S AWESOME LOW CARB CREAM OF CHICKEN SOUP

Steps:

• Dice Onions, Celery & Chicken (dice chicken separately).
• in a 4 quart pan Sautee Onion & Celery in butter for approximately 5 minutes.
• In non stick frying pan cook 3 ounce chicken breast submerged in water until cooked (approximately 5 minutes)
• Add all ingredients (except chicken) into a the 4 quart pot. Stir ingredients & bring contents of pot to a simmer. Once Pot is at a simmer let simmer for eight minutes.
• Once soup is finished simmering remove from heat & let cool enough so that it can be placed in Blender. Blend for 1 minute. Add Chicken to soup & serve.