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.
Provided by Vanessa Punnett Lucas
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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
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
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 OLé! (LOW FAT)
My family has loved this casserole for years. I don't remember where I got this, and I was surprised not to find this same one on Zaar, but it's so easy and tasty I thought I would share it. I've been unable to find Ore-Ida Cheddar Browns here lately, I don't know if they quit making them or what, so I just use plain hashbrown squares and sprinkle with cheddar cheese. I always double this recipe and use a 9X13, and still it never lasts long! It's one of those dishes that just doesn't seem lowfat. My husband calls it one of his "hurt me meals" because he always eats too much! Enjoy!
Provided by Chef PotPie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350*.
- Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
- Add cooked chicken in an even layer.
- Mix together soup and canned tomato/jalapeno.
- Pour this mixture over chicken.
- Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.
LOW-CARB CHICKEN AND VEGETABLE SOUP
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
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
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