Low Carb Chicken Soup With Lemon Recipes

CREAMY LEMON CHICKEN SOUP WITH SPINACH

Creamy Lemon Chicken Soup with Spinach image

A Low Carb (Keto) Creamy Chicken Soup Recipe with Lemon, Parmesan, and Spinach!

Provided by Sommer Collier

Time 35m

Number Of Ingredients 15

Ingredients

2 tablespoons butter, (or olive oil)
1 large sweet onion, (peeled and chopped)
1 cup chopped celery
1 cup chopped carrots
5-6 cloves garlic, (minced)
1 pound boneless chicken breasts
2 teaspoons lemon zest
1 tablespoon Italian seasoning
8 cups chicken broth
1/2 cup heavy cream
1/4 cup cornstarch ((2 tsp glucommanan powder for keto))
1 cup grated parmesan cheese
1 cup baby spinach, (packed)
1/4 cup chopped parsley
salt and pepper

Steps:

Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!

Nutrition Facts : ServingSize 1.5 cup, Calories 235 kcal, Carbohydrate 8 g, Protein 19 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 1177 mg, Fiber 2 g, Sugar 3 g

LOW-CARB CHICKEN SOUP

Low-Carb Chicken Soup image

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.

Provided by Jasmine Smith

Categories Healthy Chicken Soup Recipes

Time 50m

Number Of Ingredients 15

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
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

Steps:

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 : Calories 260 calories, Carbohydrate 11 g, Cholesterol 115 mg, Fat 12 g, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, Sodium 483 mg, Sugar 4 g

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