Low Carb Chicken Vegetable Soup Food

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:

• 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.

THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE

Steps:

• Heat olive oil in a pot or dutch oven over medium heat.
• Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
• Add the minced garlic. Saute for about a minute, until fragrant.
• Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
• Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.

CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT

Steps:

• Bring water to boil.
• In the meantime, cut up all the vegetables into small cubes.
• Cut the chicken into 1cm cubes.
• Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
• Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
• Soup is ready when all ingredients have sunk to the bottom!

SLOW COOKER CHICKEN AND VEGETABLE SOUP

Steps:

• Combine the chicken breasts, chicken broth, 2 cups of water, carrots, parsnips, celery, onions, Parmesan rind, curry powder, 1 teaspoon salt and a few grinds of black pepper in the insert of a 6-quart slow cooker. Cook on low for 8 hours.
• Remove the chicken breasts. When cool enough to handle, shred the meat (discard the bones) and add back to the soup; add the peas and dill. Season with salt and pepper.
• Serve in soup bowls with a sprinkle of Parmesan and a squeeze of lemon.