Chickenvegetablesouplowcarblowfat Recipes

LOW-CARB CHICKEN AND VEGETABLE SOUP

Low-Carb Chicken and Vegetable Soup image

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

Provided by casmith30

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
4 bone-in chicken thighs, skin removed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
2 cups chopped fresh green beans
2 cups frozen riced cauliflower, thawed and drained
2 cups finely chopped broccoli
½ (8 ounce) can tomato sauce
2 teaspoons chicken soup base (such as Better Than Bouillon®)
1 large bay leaf
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g

LOW-CARB CHICKEN-VEGETABLE SOUP

Low-Carb Chicken-Vegetable Soup image

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.

Provided by Vanessa Punnett Lucas

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 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, Sodium 350.2 mg, Sugar 2.7 g

CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT

Chicken Vegetable Soup Low Carb/Low Fat image

This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds/flus and even for dieting!!

Provided by limecat

Categories Clear Soup

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

500 g skinless chicken breasts
3 carrots, chopped
4 celery, chopped
1 parsnip, chopped
1 leek, chopped
1 cup green beans, chopped
2 tablespoons parsley, chopped finely
1 garlic clove, crushed
3 -4 tablespoons chicken stock
8 cups water
salt & pepper

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!

Nutrition Facts : Calories 97.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 40.2, Sodium 123, Carbohydrate 5.6, Fiber 1.5, Sugar 2.4, Protein 14.2

CHICKEN PICCATA LOW FAT

Chicken Piccata Low Fat image

There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!

Provided by Rita1652

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour (for dredging)
1/2 cup low sodium chicken broth
1 shallot, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

Nutrition Facts : Calories 219.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 275.3, Carbohydrate 8, Fiber 0.4, Sugar 0.3, Protein 26.8

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