Low-Carb Chicken-Vegetable Soup recipe

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Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

Nutrition Info

184.6 calories
carbohydrate: 9.5 g
cholesterol: 57 mg
fat: 6.2 g
fiber: 3.3 g
protein: 22.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 350.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Recipe Yield

6 servings

Recipe Note

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.

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