Whether a cold wind is blowing, a sleety rain falling or bone-chilling snow piling in the driveway, nothing warms you up like a bowl of homemade chicken soup. If you’re on a low-carb diet, you know that it can be tricky finding one that steers clear of pasta. This low-carb version is made with veggies rather than noodles for a diet-friendly and delicious dish.
Low Carb Chicken-Vegetable Soup
1 Tbsp. canola oil
1/2 cup chopped onion
1/2 cup each thinly sliced celery and chopped green cabbage
1 garlic clove, minced
1/4 cup chopped red pepper
1 pound summer squash, chopped
1 pound zucchini, chopped
2 medium tomatoes, chopped
3 cups organic chicken broth
1 tsp. Italian herbs
4 oz. chicken breast, skin removed and chopped
1 cup half-and-half
1. In large pot, saute onion, celery, garlic and pepper in oil. Add all ingredients except chicken and half and half.
2. Bring to a boil, then simmer for 30 minutes or until veggies are tender.
3. Stir in chicken and half and half and cook until heated through.