This easy low carb chicken soup recipe is finally going public. This is my favorite winter after school soup recipe. It has been in my book for a couple of years. I’ve made it so many times now that I don’t even need to read the recipe card.
So I decided it’s time to finally officially include it in our Healthy-Family recipes list. Naturally gluten free, my easy low carb chicken soup recipe is one of my family’s favorites.
My husband likes to take it to work in a thermos, and the kids’ like it for a school lunchbox option.
As part of our 2012 commitment to healthy eating we have started seasonal Healthy Family Meal Plans for our house. Some of the recipes featured in our posted week of meal plans will be from other healthy eating blogs and websites. Each Wednesday this year we will be posting a new low carb “Hump Day Recipe” for our readers. So if you’d like to keep up to date, like us on Facebook or follow us on your Twitter account. Don’t have either? Subscribe to our RSS feed and you will be emailed a summary of our latest posts.
And now Back to our Healthy Family Hump Day Recipe….
…knowing that all the ingredients can be easily found at the grocery store. It’s also a good meal for a tight budget. I like to make this easy low carb chicken soup recipe on days when I don’t really feel like cooking and I’m going to be home long enough to wait for it to finish. If you cook the recipe as it is written you should have an easy 6-8 servings of my easy chicken soup for your family.
Ingredients for Low Carb Chicken Soup Recipe:
3 boneless skinless chicken breasts
NOTE: *bone-in is fine, it’s just not fast and easy.
NOTE: *you can use baby carrots or frozen carrots. I like peeling them and slicing big hearty chunks when I make my chicken soup. I am also a fan of buying only organic carrots.
3 stalks of celery
1 medium onion
3 Tbsp dried parsely
1 tsp sea salt
a dash pepper
1/4 cup of brown rice or quinoa if you want to be real low carb!
1 box organic free range chicken broth (4 liquid cups or 32 fluid ounces)
NOTE: not all brands of chicken broth are gluten free. If you have a corn allergy or gluten allergy, please see our safe products list.
4 c water (or 32 fluid ounces)
Directions for Low Carb Chicken Soup Recipe:
I always start out with my liquids and a pot. I add both my chicken broth and my water to a dutch oven pot on my stove with the gas mark at around 5 (or medium high). If you do not like chopping raw chicken throw it in the pot to cook before you slice it. I do this all the time rather than struggling to cut a slippery piece of chicken. While waiting for the soup to come to a boil I wash, peel, and chop my carrots, wash and chop my celery, peel my onion and chop it. I add the veggies and remove the chicken to dice it. Then I return the chicken to the pot and add the remainder of ingredients: salt, pepper, parsely and either rice or quinoa. After the pot comes to a rolling boil, reduce heat to a low boil and simmer on the stove covered for about 1 1/2 to 2 hours. Remove from heat and let cool before serving to the gang. If you are lucky you’ll have enough leftovers to pack a school lunchbox or two.