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Low-Carb Chicken-Vegetable Soup

By Jason Fung, MD

Low-Carb Chicken-Vegetable Soup

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies. Recipe from allrecipes.com
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine American, Mediterranean
Servings 6
Calories 144 kcal

Ingredients
  

  • 6 cups water
  • 2 cups chicken stock
  • 4 medium celery stalks, sliced
  • 3 medium carrots sliced
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp parsley fresh, chopped
  • 1 tsp ground thyme
  • 1/2 tsp paprika
  • salt
  • pepper
  • 1 bay leaf
  • 1 lb chicken chopped, cooked
  • 4 cups yellow squash sliced

Instructions
 

  • 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.

Nutrition

Nutrition Facts
Low-Carb Chicken-Vegetable Soup
Amount per Serving
Calories
144
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
30
mg
10
%
Sodium
 
197
mg
9
%
Potassium
 
543
mg
16
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
10
g
20
%
Vitamin A
 
5605
IU
112
%
Vitamin C
 
19
mg
23
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Dinners + Mains, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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