Name: Low-Carb Chicken Soup
Total time: 50 min
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; 0.25 teaspoon cayenne pepper; 1 dried bay leaf; 2 pounds bone-in chicken thighs, skin removed; 8 cups unsalted chicken broth; 0.5 teaspoon salt; 0.5 teaspoon ground pepper; 2 cups chopped stemmed lacinato kale; 2 tablespoons fresh lemon juice

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.

Jasmine Smith

Published on November 18, 2020

Active Time:

30 mins

Total Time:

50 mins

Servings:

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.

Nutrition Facts (per serving)

260	Calories
12g	Fat
11g	Carbs
27g	Protein

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.