Homemade Chicken Soup Recipes

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This comforting, low-carb chicken soup is packed with veggies. Chicken thighs add rich flavor and remain tender after simmering in the soup. …

Rating: 3/5(2)
1. 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.
2. 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.
3. 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.
4. Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup.

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Directions Step 1 Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf Step 2 Add cooked …

Rating: 4.5/5(2)
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.

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Here’s how to make low carb chicken noodle soup: Simmer soup. In a large pot, stir together shredded chicken, carrots, celery, onion, chicken broth, …

Rating: 4.8/5(13)

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Ingredients Butter, Salted 2-½ tablespoon Celery 3 large - stalk - 11" to 12" long Carrots ½ cup, diced Coarse Kosher Salt by Morton 1 tsp Uncooked Perdue Fresh Split Chicken Breasts by Perdue 2-½ pound Water 11 cup Bay Leaf 1 tablespoon, chopped Whole Black Peppercorns by Tone's 1 tsp Coarse Kosher

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Vegetable Base. 4 tbsp butter, avocado oil, or olive oil. 8 ounces celery root, cubed (1/2 a large celeriac) 1 cup celery, sliced (2-3 stalks) 1/2 cup onion, diced (2 ounces or 1/2 a small onion) 1/3 cup carrot, roll cut (3 ounces or 1 medium carrot) 1 large garlic clove, sliced. 1 tsp lemon zest. 1

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Quick and easy to make, this soup comes together in no time: Sauté onions, carrots, and celery in oil until they are tender. Add garlic, parsley, salt, and pepper. Cook (per the recipe below). Stir in stock, water, rosemary sprig, and chicken breast to the pot. Boil, then cover & simmer. Remove rosemary sprig and cooked chicken breast.

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Add the salt and pepper, then the chicken broth and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes, until the chicken is tender. Remove from the heat and serve with fresh parsley and a squeeze of lemon juice.

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In a large pot over medium heat, heat oil. Add onion, garlic and ginger. Cook until beginning to brown. Meanwhile, pulse cauliflower in a food processor until broken down into rice-sized granules

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Stir in minced garlic (4 cloves), chopped thyme (1 tablespoon), 1 tablespoon chopped sage, salt (1 1/2 teaspoon ), and pepper (1/2 teaspoon). Cook until fragrant, about 2 minutes. Add chicken broth (32 ounces), chopped kale (8 cups), chicken, lemon …

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Instructions. Heat a large pot over medium heat. When hot add the olive oil. Saute the onions for 5 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant. Add the chicken breast, enchilada sauce, chicken broth, green chilis, and seasonings to the pot and stir.

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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.

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Making this soup is quite easy. Start by placing your chicken, green enchilada sauce, and chicken broth in a slow cooker, and cook for about 7 hours on low. Next, take out your chicken and shred it with a fork. To make it easier, you …

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fresh basil or fresh parsley Instructions Add 3 tablespoon of olive oil to a large soup pan. Fry the onions, carrots, zucchini, cauliflower and celery for 5 - 6 minutes on a medium heat. Add the garlic and herbs for 1 further minute. Add the tomato puree, canned tomatoes, stock, salt and pepper. Simmer for 10 minutes.

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Low-Carb Mexican Chicken Soup Recipe Allrecipes Black soybeans, cauliflower, and roasted red peppers provide a delicious low-carb version of Mexican chicken soup. Black soybeans, cauliflower, and roasted red peppers provide a delicious low-carb version of Mexican chicken soup. Skip to content Top Navigation Explore AllrecipesAllrecipes Search

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Shred chicken using two forks. Transfer shredded chickne back to the soup pot. When soup has reached a simmer, add cauliflower and bring soup back to a simmer. Allow soup to simmer until cauliflower is tender, about 5 minutes. Stir in cilantro, salt …

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Quick Chicken Salad Recipe Homemade Vegetarian Oyster Sauce Recipe Vegetarian Salad Recipes With Protein Vegetarian Hot Dog Recipe Crock Pot Vegetarian Lentil Soup Recipe

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Frequently Asked Questions

Can you make chicken soup on a low carb diet?

Swap starchy fillers like potatoes, pasta, and rice with celery root, spiralized vegetables, or riced cauliflower. Add more meat than veggies. Many recipes for chicken soup include noodles or potatoes which are avoided on a low carb diet.

How to make chicken soup keto friendly?

Swap starchy fillers like potatoes, pasta, and rice with celery root, spiralized vegetables, or riced cauliflower. Add more meat than veggies. Many recipes for chicken soup include noodles or potatoes which are avoided on a low carb diet. Instead, add spiralized zucchini, daikon radish or shiratake noodles as ketogenic noodle replacements.

How do you cook chicken breast and carrots in a soup?

In a 5 1/2 quart stockpot, heat olive oil over medium heat. Add in the chopped onion and saute until translucent, about 5 minutes. Stir in the garlic and cook t until fragrant, about 3 minutes. Add in the carrots and celery then cook for about 4-5 minutes. Add the chicken breast, chicken stock, diced tomatoes, and tomato sauce.

How do you reheat low carb chicken soup?

Reheating: It is easy to reheat your low carb chicken soup in the microwave for 1-2 minutes or on the stove top in a saucepan on medium heat until it reaches the desired heat. Freezing: Your low carb soup will freeze well in an airtight container for about 3 months.

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