Easy Low Carb Chicken Soup
Ingredients
The soup base
-
6
cups
bone broth or unsalted chicken broth
-
4
tablespoons
butter, avocado oil, or olive oil
-
8
ounces
celery root, cubed
-
1
cup
celery, sliced
-
½
cup
onion, diced
-
⅓
cup
carrot, roll cut
-
1
large clove
garlic, sliced
-
1
teaspoon
lemon zest
-
1
whole
bay leaf
-
1
tablespoon
garlic herb seasoning blend
-
2
teaspoons
chicken base
-
¼
cup
dry white wine
-
to taste
salt and pepper
The protein
-
16
ounces
cooked chicken, diced
Instructions
- Dice the chicken and peel and cut the vegetables.
- Heat a 4-quart pot over medium-high heat and add the butter or oil along with all the vegetables, lemon zest, and bay leaf.
- Stir to coat the ingredients, then reduce heat to medium and add the garlic herb seasoning blend, chicken base, and wine.
- Cover the pot and sweat the vegetables until softened, about 3-4 minutes.
- Add the chicken broth and bring to just under a boil, then reduce heat to a simmer.
- Cook until the vegetables are tender, checking with a fork.
- Add the chicken and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
274
Total fat
15g
Total carbohydrates
8g
Total protein
26g
Sodium
mg
Cholesterol
mg
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