Low Carb Chicken Soup

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4 cups chicken broth

1 lb chicken breasts, chopped or shredded

1 cup celery, chopped

1 cup yellow squash, chopped

2 cups zucchini, chopped

1 cup onions, chopped

½ cup green beans, chopped

1 teaspoon basil

1 teaspoon salt

black pepper

celery salt (optional)


1. In a large pot, combine chicken, chicken broth, celery, yellow squash, zucchini, onions, green beans, basil, and salt. Add chicken broth, make sure it covers ingredients, add water as needed.

2. Bring to a boil over high heat. Reduce to a simmer and leave covered for about 90 minutes.

3. Serve immediately. Season with black pepper and celery salt, as needed. Serving size: 1 bowl (Total recipe makes about 4 servings) Protein 48.58g, Cals 247, Fat 4.58g, Carbs 7.75g, Fiber 3.40g — NET CARBS: 4.35g

Bon Appetit!

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