LOW-CARB CHICKEN SOUP FROM SCRATCH

It is soup season, y'all! Over the course of the holidays and all winter long, you can bet that this soup is in my fridge! Mom and I made this batch from thanksgiving leftovers and it turned out so good. You can make with any leftovers you have or go to the store and buy ingredients specifically for this healthy soup. You will want to save this recipe, trust me!

There is nothing better than a warm cup of soup when it is bitterly cold outside, so lets make this one from scratch. Get yourself a whole chicken and just a few other ingredients and you can make this super simple, but delicious, soup!

LOW- CARB CHICKEN SOUP FROM SCRATCH

Print

With ImageWithout Image

LOW- CARB CHICKEN SOUP FROM SCRATCH

Yield: 10-12

Author: Lauren Thornberry

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

This low-carb soup is a staple for the winter season and can be dolled up with rice, noddles, or corn chips to make it any way you like!

Ingredients

• 1 whole raw chicken
• 1 white onion
• 3-4 cloves garlic
• 1 head Nappa cabbage

Optional Add-Ins

• 2 sliced carrots
• 1/2 chopped onion
• 2 tbsp Better than Bouillon
• rice
• ramen noodles
• crackers on the side

Instructions

1. Take a whole raw chicken and submerge completely in water on the stove
2. Bring the water to a boil and add in a few cloves of garlic, a chopped onion (bigger cubes), and a dash of salt and pepper into the water to add some flavor
3. Simmer for 2-3 hours until the chicken is falling off the bone*Do not let the water get too low, add more if needed
4. Strain the broth into a bowl, separating the chicken carcass/meat and the broth
5. Once the chicken has cooled, pull off all the meat and throw away the carcass
6. Put the broth and meat into the pot on the stove
7. Slice Nappa cabbage and throw it into the broth. The warm broth will steam the cabbage perfectly for your soup!
8. Here you can now have fun with the recipe and add in carrot slices, onions, or Better than Bouillon (a concentrated chicken flavor to boost flavor) to add some excitement to your soup
9. To add some carbs to the soup, throw in your favorite noodles (GF ramen are my favorite in this soup), rice, or crackers on the side
10. Enjoy!!

Notes

The broth will contain lots of good, healthy collagen so when stored in the fridge it will congeal. Just heat it up and it will be good to eat for about a week. A great option for leftovers is to throw it in the freezer!

Did you make this recipe?

Tag @lettucebelively on instagram and hashtag it # lettucebelively