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”

 

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