I wanted to make a keto chicken vegetable soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.
Submitted by
Vanessa Punnett Lucas
Updated on December 2, 2024
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Ingredients
Original recipe (1X) yields 6 servings
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6 cups water
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2 cups chicken stock
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4 medium celery stalks, sliced
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3 medium carrots, sliced
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½ cup chopped yellow onion
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2 tablespoons chopped fresh parsley
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2 cloves garlic, minced
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1 bay leaf
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1 teaspoon ground thyme
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½ teaspoon paprika
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salt and ground black pepper to taste
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1 pound chopped cooked chicken
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4 cups sliced yellow squash
Directions
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Combine water, stock, celery, carrots, onion, parsley, garlic, bay leaf, thyme, paprika, salt, and black pepper in a large pot; bring to a simmer. Cover and cook until vegetables are soft, 20 to 30 minutes.
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Add chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
Nutrition Facts (per serving)
185 | Calories |
6g | Fat |
10g | Carbs |
23g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 |
|
Calories 185 |
|
% Daily Value * | |
Total Fat 6g |
8% |
Saturated Fat 2g |
9% |
Cholesterol 57mg |
19% |
Sodium 350mg |
15% |
Total Carbohydrate 10g |
3% |
Dietary Fiber 3g |
12% |
Total Sugars 3g |
|
Protein 23g |
45% |
Vitamin C 13mg |
15% |
Calcium 66mg |
5% |
Iron 2mg |
10% |
Potassium 526mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.