Low Carb Chicken Vegetable Soup

Low Carb Chicken Vegetable Soup

January 6, 2017   5 Comments

Looking to reboot your eating habits? This low carb chicken vegetable soup is for you.

This is the time of year for soup and the good news is that you can pack it with vegetables and still have the comforting food. Soup is what I crave right now with the snow on the ground and the wind blowing painful gusts of cold air in my face.

I love this soup because everyone will eat it and they won’t complain about the celery or broccoli. I get seriously annoyed with all the grumpiness that vegetables generate with children. I called this “chicken soup” and no one said a word.

I featured a Slow Cooker Sausage Gnocchi soup last week and another favorite of mine is my Mexican Chicken Soup.

I didn’t add any noodles or rice because this soup has so many vegetables that you don’t miss them.

The addition of ginger and turmeric create a wonderful flavor pop. I love the spiciness of ginger in the winter. My new “ginger” find is a tube that you can find in the produce section. Just squeeze out some minced ginger when you want to add some to your food – so easy!

After you sauté onions and garlic – your house smells so delicious! I love coming home to that smell. This soup makes many servings so you can pack it for lunch or freeze it for another time. The ginger is not overpowering if you have people in your family who don’t like it.

I will eat this pretty much nonstop if I am sick or am trying to detox from all the rich food of the holidays. After a while, you do begin to want simpler food.

This is not hard to make at all and you can share it with a crowd.

What do you put in your chicken soup? Please share.

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Low Carb Chicken Vegetable Soup Recipe

Makes 12 – 1 ½ cup servings

1 tablespoon extra virgin olive oil\ 1 large onion, chopped
2 cups celery, chopped
3 tablespoons ginger, freshly grated
4 garlic cloves, minced
2 pounds boneless skinless chicken breast
2 quarts chicken broth, low sodium
2 ½ cups chopped carrots
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper
¼ teaspoon turmeric
3 cups broccoli florets
1 ½ cups frozen peas
¼ cup chopped parsley

In a large saucepan, heat olive oil over medium heat. Add onion, celery, ginger, and garlic and sauté for about 5 minutes until the onions and celery soften. Add the chicken beast, broth, carrots, cider vinegar, red pepper, and turmeric and heat to a boil. Bring down to a simmer and cook for 15 minutes until the chicken is cooked through. Remove the chicken to a cutting board and chop into small pieces. Add the broccoli, peas, and parsley and simmer while you are chopping the chicken. Adjust seasonings and serve.

227calories, 8.0 g fat, 2.0 g saturated fat, 10.3 g carbohydrates, 3.8 g sugar, 27.5 g protein, 3.1 g fiber, 300 mg sodium, 4 SmartPoints

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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5 Comments:

Your soup looks amazing! I'll have to try some ginger in mine soon (I keep a root on my window sill as a reminder not to let it shrivel up and get lost in the veg.drawer, LOL). I find myself adding ginger to my oatmeal and herb teas lately too. This week I've been making kale and white bean soup (twice! because my scientist son is working/visiting me for 2 weeks and its easy and nutritious). My chicken soup starts by browning thighs which I found to be tastier and not become dry or stringy in soup (plus they are cheap). While they brown up, the vegs get prepped, then the thighs come out to cool while the vegs saute like you did, with ground thyme & rosemary*. I love the fond the thighs create which adds so much chicken flavor. After that I add about 12 cups of broth** I stir in 1/2 to 3/4 cup of orzo or any mini pasta or rice and the cooled and cubed chicken and simmer til pasta is done, about 10 mins. At this point, I might freeze a pint or two. Shortly before serving, I'd add delicate vegs like broccoli or leafy kale, chard, spinach, etc., because I love that bright green color. I serve it with a squeeze of lemon and fresh parsley. It's not low-carb but its yummy and good for flu season.

*love rosemary but not the loose needles in my food, found ground or powdered in bulk at a small market that is wonderful. Same thing for other spices and herbs--bulk is the way to go for fresh taste and so much cheaper too.
**Better Than Bouillon organic chicken base is cheaper, a little goes a long way and I think its out of this world. On Amazon you can get 8oz for under $6.50 which makes over 9 qts!

on January 6, 2017

I made this tonight, it was great. I was afraid of the ginger and turmeric but it really was the perfect blend of flavors!

on January 9, 2017

The soup looks wonderful but I have a question about the fat content per serving. I can't see how you end up with 96 grams of fat for the total recipe. What am I missing?

on January 22, 2017

I made this soup recently, and I just have to say, it is one of the best chicken soups I've ever put in my mouth! I didn't use as much ginger and turmeric, as I wasn't sure how hot it would be. My little two year old grandson was having some, so I didn't want it to be too spicy. I also brought a bowl to my sick neighbor and she loved it, too. Thanks so much, Lisa, for all you do to research and create recipes that are equally delicious and nutritious!

on February 1, 2017

This is indeed a must try recipe and thank goodness you are able to share this with everyone. It's a big help to those who are on their diets. This is a great meal option for them.

on February 9, 2017


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