Having not been feeling my best, I’ve only wanted to eat lighter meals, if anything. The solution? A pot of my favorite low carb chicken soup.
This recipe is really versitile – it can be a really fast soup (start to finish in under an hour), or one that you let cook all day – whatever you happen to have time for. However you decide to make it, it turns out delicious every time.
Krys’ Low Carb Chicken Soup
- 2 32 oz. boxes chicken broth (or if you have home made stock, even better)
- 1/2 of a yellow onion
- 4 ounces carrots
- 1 cup (cooked) spinach
- 3 large ribs of celery
- 1 whole chicken (cooked)
In a large pot, pour in your chicken broth. Set it to medium high heat to begin to warm through while we continue prepping.
Grab your carrots. You can use any kind you like. I like baby carrots because they cook up quickly and are already peeled and nice for me. Cut your carrots into small rounds, and add to the broth to start cooking. *Shortcut #1: Use frozen crinkle cut or sliced carrots!
Next on the list is celery. Cut your 3 ribs in half, and then chop. Add to the broth!
Next is your half onion. I like to start off by quartering mine (vertical cuts from top to bottom) and then slice across in thin slices. Once all cut up, you can add to the pot! *Shortcut #2: Use frozen chopped onions or frozen cipollini onions!
Set your pot of broth and veggies up to high, and bring to a boil. You want to let this boil for about 10 minutes to let the vegetables (mostly the carrots) begin to soften.
Next up is the chicken. Remove the skin, and shred your chicken. I use almost all the meat – breast, drumstick, and thighs. I usually snack on the wings Place all the chicken into a bowl and set aside *Shortcut number 3: Use a store bought rotisserie chicken!
Last is your spinach. You want to use about 1 cup of cooked spinach. Once cooled from cooking – give it a rough chop. If you leave it whole, it gets rather unruly when you’re trying to eat it. Go ahead, ask me how I know! *Shortcut #4: Use frozen chopped spinach!
Once your stock and vegetables have been boiling for about 10 minutes, reduce the heat to medium low, and add in your chicken and spinach.
I let the soup continue to cook over medium low heat for about 30 minutes. After this, all the vegetables are cooked through and soft, and the heat can be brought down to low. It’s perfectly fine to eat it now, or let it go a little longer to let the flavor develop!
Nutritional Information (8 servings):
- 4.5g net carbs
- 33.6g protein
- 16.1 g fat
- 305 calories