Low-Carb Chicken Soup

 

Low-Carb Chicken Soup

 

A comforting, low-carb chicken soup is best for a relaxed meal with out overloading on carbohydrates. This recipe makes a speciality of nutrient-rich vegetables and smooth hen, retaining it light but satisfying.

Ingredients (Serves 4)

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, thinly sliced (optional for terribly low-carb)

2 celery stalks, sliced

1 zucchini, chopped

1 bell pepper, chopped

1 lb (450 g) chook breast or thighs, cut into chew-sized pieces

6 cups hen broth (low-sodium)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped for garnish

Instructions

1. Prepare aromatics: Heat olive oil in a large pot over medium warmth. Add onion and garlic. Cook 3–four mins until softened and aromatic.

2. Cook the chook: Add hen pieces. Sauté until lightly browned on all aspects. Browning enhances flavor, however the fowl will fully cook in the broth.

3. Add veggies: Stir in carrots, celery, zucchini, and bell pepper. Cook 2–3 mins to release their aroma.

4. Add broth and spices: Pour inside the bird broth. . Stir well.

5. Cover and simmer for 20–25 mins till the chook is fully cooked and veggies are smooth.

6. Finish and serve: Remove bay leaf. Taste and regulate seasoning. Garnish with sparkling parsley. Serve warm.

Tips for Extra Low-Carb

 Vegetable swaps: Replace carrots with mushrooms, cauliflower, or more zucchini to lessen carbs.

Greens: Add spinach, kale, or Swiss chard on the end for additonal vitamins.

Creamy model: Stir in a spoonful of heavy cream, cream cheese, or coconut milk for richness without carbs.

Spice it up: Add a pinch of paprika, chili flakes, or turmeric for added taste and warmth.

Nutrition Highlights (Approx.)

Calories: 220 consistent with serving

Protein: 28 g

Carbs: 6–eight g (depending on veggies used)

Fat: 10 g

This soup is light, warming, and flexible. It works well as a starter or a chief meal. Leftovers keep well within the refrigerator for 2–3 days and can be frozen for up to 2 months.