I wanted to prepare a straightforward, low-carb, nutritious, and tasty chicken soup without noodles or rice. Make your own adjustments to the spices and vegetables by using this as a base.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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 | 185 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 350 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make any changes to this recipe, it was amazing! My whole family loved it.
I am rating this 5 stars based on the seasonings, since I changed the process to suit my own cooking style, making my own stock. I generously salted frozen drumsticks (because that’s what I had on hand) and baked them at 450, until browned on both sides. (Oven roasting them first, makes skimming the broth unnecessary.) I put the drumsticks in a large pot, added bay leaf and water to cover it, salted it, and let it simmer until the meat was tender. I boned the chicken, chopped it, sprinkled on the paprika and set it aside. I baked the bones for about 20 minutes, then boiled them with the broth to make the stock. In another pan, I sauteed the garlic in a little olive oil with a tablespoon of butter. I added the herbs and the rest of the vegetables (omitting the squash) until par-cooked. I strained the rest of the bone broth and combined all ingredients in my soup kettle, diluted it with water to taste, and added salt and pepper. I usually despise chicken soup because it is usually flavorless but this one was delicious and pleasing to the pallet. Since I wasn’t looking for low-carb, I plan to make rice or noodles on the side to be added upon serving. This is the only version of chicken soup that I have tasted that I liked. It was full of flavor, which I think most chicken soup recipes are sorely lacking. It will be my “go to” recipe for chicken soup from now on.
The ingredients were great, but I thought this soup needed more seasoning. I will add garlic powder and onion powder next time I make the soup.
This is a delicious, quick soup that tastes like it cooked all day. I used all broth and cooked dark meat chicken. I placed the herbs inside a tea ball, so they released their flavor, but left the broth nice and clear. Add rice or noodles, if you must, but this soup is satisfying as it is, without the extra carbs. Thanks for the recipe!
I thought this made a huge portion, as it made more servings. I just used chicken stock to get more flavor. But it is a great base. I added in more spices to amp up the flavor but you can sub any protein too.
Delicious. The only changes I made was four cups water, three cups chicken broth, added a zucchini. I will make again.
This makes HUGE portions. You could easily get 8 instead of 6. I’d recommend using all chicken stock instead of 1/3 stock and 2/3 water – there will be much more flavor that way. The paprika is a nice touch! This will be a nice healthy lunch for me this week.