Low-Carb Chicken-Vegetable Soup recipe
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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
Nutrition Info
- 184.6 caloriescarbohydrate: 9.5 gcholesterol: 57 mgfat: 6.2 gfiber: 3.3 gprotein: 22.5 gsaturatedFat: 1.7 gservingSize: -sodium: 350.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Chicken-Vegetable Soup
Directions
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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.