Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Soup Recipes Low-Carb Chicken Soup 3.7 (3) 3 Reviews This comforting, low-carb chicken soup is packed with veggies. Chicken thighs add rich flavor and remain tender after simmering in the soup. The lemon juice added at the end brings a lovely hint of brightness. By Jasmine Smith Jasmine Smith Instagram Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry. EatingWell's Editorial Guidelines Published on November 18, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 50 mins Servings: 6 Nutrition Profile: Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free High-Protein Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 (8 ounce) package sliced cremini mushrooms 2 celery stalks, thinly sliced 2 carrots, thinly sliced 2 tablespoons minced garlic 2 teaspoons chopped fresh sage ¼ teaspoon cayenne pepper (Optional) 1 dried bay leaf 2 pounds bone-in chicken thighs, skin removed 8 cups unsalted chicken broth ½ teaspoon salt ½ teaspoon ground pepper 2 cups chopped stemmed lacinato kale 2 tablespoons fresh lemon juice Directions Heat oil in a large saucepan over medium-high heat. Add onion, mushrooms, celery and carrots; cook, stirring occasionally, until the vegetables start to brown slightly, about 6 minutes. Stir in garlic, sage, cayenne (if using) and bay leaf; cook, stirring constantly, for 1 minute. Stir in chicken, broth, salt and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to medium; simmer, undisturbed, until the chicken is fork-tender, about 20 minutes. Transfer the chicken to a plate to cool slightly, about 5 minutes. Meanwhile, stir kale into the soup; return to a simmer over medium heat. Simmer, undisturbed, until the kale is tender, about 5 minutes. Remove from heat. Remove and discard bones from the chicken; shred the chicken. Stir lemon juice and the shredded chicken into the soup. Rate it Print Nutrition Facts (per serving) 260 Calories 12g Fat 11g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about 2 cups Calories 260 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 2g 7% Total Sugars 4g Protein 27g 54% Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 115mg 38% Vitamin A 4100IU 82% Sodium 483mg 21% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved