Low Carb Chicken Soup With Lemon Recipes

LOW-CARB CHICKEN SOUP

Low-Carb Chicken Soup image

This comforting, low-carb chicken soup is packed with veggies. Chicken thighs add rich flavor and remain tender after simmering in the soup. The lemon juice added at the end brings a lovely hint of brightness.

Provided by Jasmine Smith

Time 50m

Number Of Ingredients 15

Ingredients

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 (8 ounce) package sliced cremini mushrooms
2 celery stalks, thinly sliced
2 carrots, thinly sliced
2 tablespoons minced garlic
2 teaspoons chopped fresh sage
¼ teaspoon cayenne pepper
1 dried bay leaf
2 pounds bone-in chicken thighs, skin removed
8 cups unsalted chicken broth
½ teaspoon salt
½ teaspoon ground pepper
2 cups chopped stemmed lacinato kale
2 tablespoons fresh lemon juice

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper.
Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes.
Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat.
Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.

Nutrition Facts : Calories 260 calories, Carbohydrate 11 g, Cholesterol 115 mg, Fat 12 g, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, Sodium 483 mg, Sugar 4 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

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