Instant Chicken Soup Recipe - Low Carb & Healthy
Low carb recipe for Instant Chicken Soup which belongs to the Soups recipe category.
- head cauliflower
- 1 quart (960 ml) or 2 cans (14.5 ounces, or 410 ml) chicken broth
- 10 to 12 ounces (280 to 340 g) boneless, skinless chicken breast
- 1 stalk celery
- 1 medium carrot
- medium onion
- 1 tablespoon (14 g) butter
- 1 teaspoons poultry seasoning
- Salt and pepper
Run the cauliflower through the shredding blade of your food processor.
Put it in a microwaveable bowl, add a tablespoon of water, cover, and microwave on high for 5 minutes.
While that's cooking, pour the broth into a large saucepan over high heat.
Dice the chicken breast into small bits?about -inch (1 cm) cubes?and add it to the pot.
Take the shredding disc out of the food processor and put the S-blade in place.
Cut the celery, carrot, and onion into a few big chunks and place in the food processor bowl.
Pulse until vegetables are chopped to a medium-fine consistency.
Melt the butter in a medium-size heavy skillet over medium-high heat and add the vegetables and the poultry seasoning.
Saute, stirring frequently.
When the microwave goes "ding" pull the cauliflower out of the microwave and add it to the soup.
You can add the other veggies straight from the skillet or if you'd like them to be a little softer, put them in the bowl you cooked the cauliflower in, add 1 tablespoon (15 ml) of the broth from the soup, cover, and microwave for 3 to 4 minutes on high before adding them to the soup.
Either way, stir the vegetables into the soup, add salt and pepper to taste, and serve.
3 or 4 servings
Assuming 3 servings, each will have 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 28 grams of protein. If you'd prefer, you can make this with egg threads instead of the cauliflower rice, and it will be higher in protein. Just beat a couple of eggs in a measuring cup and pour the beaten egg over the simmering soup, stirring slowly with a fork.