Vegetable Tuna Salad
◷ 26 min
Main CourseReader rated
Chicken and Vegetable Soup with Low Carbs
This warm and comforting soup is perfect for anyone looking to enjoy a hearty meal without the extra carbs. Packed with tender chicken and fresh vegetables, it’s both satisfying and healthy.
◷1 hr 25 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Sear the Chicken
Start by heating some oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs and cook them for about 2 to 3 minutes on each side until they get a nice sear. Take the chicken out and set it aside for now.
2
Saut Vegetables
Next, toss in the carrots and celery, lowering the heat to medium. Let them cook until they start to soften, which should take around 10 minutes. Then, add the onions and cook everything together until the onions become translucent, about 5 minutes.
3
Simmer Soup with Chicken
Turn the heat down to low and pour in the chicken stock and water. Stir in the green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Return the chicken thighs to the pot and let the soup simmer gently for 30 to 45 minutes. You’ll know the chicken is done when it’s no longer pink near the bone and the juices run clear. If you have a thermometer, it should read 165°F (74°C).
4
Shred and Stir Chicken
Take the chicken out, shred it up, then stir it back into the soup. Give everything a good mix, taste, and adjust the seasoning if needed before serving.
Why You’ll Love This Recipe
This soup is warm, comforting, and packed with nutrients. It’s low in carbohydrates but high in protein and fiber, making it a great option for anyone watching their carb intake. Plus, it’s easy to customize with your favorite vegetables.
Serving Suggestions
Serve this soup hot with a sprinkle of fresh herbs like parsley or cilantro. It pairs well with a simple side salad or a few slices of avocado for extra creaminess and healthy fats.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions for up to 2 months. Reheat gently on the stove to preserve the texture of the vegetables.
