Chicken & Vegetable Soup

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    • Chicken & Vegetable Soup

      I can't remember where I found this recipe, but I love this in winter. It's quite an unusual version of chicken & vegie soup, but it's delicious. You can pretty much add, or substitute, whatever low-carb vegies you prefer. The dried fennel adds an unusual taste to this recipe - you could probably leave it out if you don't like fennel.

      CHICKEN & VEGETABLE SOUP

      5 (or however many you like) chicken thigh fillets
      ½ cup chopped onions
      1 cup chopped celery
      Bacon (however much you like)
      500 ml cream (see Note below)
      1 teaspoon bottled garlic (or minced fresh if you prefer)
      1 litre chicken stock (make your own, or you can buy the prepackaged variety by Campbells, etc - just check carb counts)
      1 teaspoon dried fennel
      1¼ cup fresh coriander
      1 bottle artichoke hearts
      2 tablespoons (or to taste) capers
      2 cups spinach (or chopped zucchini)
      ¼ cup green onions
      1 cup red or white wine (whichever you prefer - you could probably substitute this with 1 cup of water if you prefer, however, I like the richness that the wine adds)

      Cook chicken and bacon for a few minutes in olive oil (or whatever oil you prefer) in a large Dutch oven or soup-sized saucepan. Add celery and onion and cook for a minute or two. Add all other ingredients (except cream) and cook for a few hours. A few minutes before serving, add cream and gently heat.

      I'm not 100% sure what the carb count is on this as it will vary depending on what vegies you use, however, this recipe makes quite a lot of soup, and I think the carb count per bowl would be fairly reasonable. You really need to check the carb counts on the pre-packaged chicken stock (i.e. Campbells, etc). I imagine you could lower the carb count quite a bit if you made your own chicken stock.

      *NOTE: The cream is a nice touch, however, I don't really think it's all that necessary - sometimes I add it, and sometimes I don't. Experiment to see what you prefer. I also prefer to add the coriander a few minutes before serving.

      Cheers,
      Sue :)