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Also part of the UPMC family:

Low Carb Chicken "Noodle" Soup Recipe

Ingredients

  • 4-5 cups chicken broth
  • 1 stalk celery, diced (about 3 ounces)
  • 1 medium carrot, diced (about 3 ounces)
  • A few chopped leeks, optional
  • 1 small zucchini or yellow squash, julienned (about 3 ounces)
  • 1 tbsp chicken bouillon granules, optional
  • Salt and pepper, to taste
  • Chopped fresh parsley, optional

Nutritional Info

  • Servings: Makes 4 large cups of soup
  • Serving Size: 1 cup of soup
  • Calories: 68
  • Carbs: 4 g
  • Fat: 2 g
  • Protein: 7 g
  • Sodium: 1082 mg
  • Sugar: 1 g

Directions

Bring the broth to a boil in a large Dutch oven; add the celery, carrot and leeks, if using.

Turn down to a simmer and cook for 15-20 minutes until the carrots and celery are tender.

Adjust the seasoning as needed with bouillon granules, salt and pepper, to taste.

Add the zucchini and simmer for another 5 minutes or until it has softened and is no longer crunchy but not mushy.

Sprinkle with fresh parsley just before serving, if desired.

Kindly Submitted by “Linda’s Low Carb Menus & Recipes”

Low Carb Chicken "Noodle" Soup 

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