Low Carb Chicken Soup

1. 1

   Season both sides of the chicken thighs with the garlic salt and pepper.

2. 2

   In a 5 qt sauce pan, heat butter and be careful not to burn it.

3. 3

   Brown both sides of thighs in the butter and add chicken base.

4. 4

   pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.

5. 5

   chop all vegetables.

6. 6

   remove chicken from the broth, and add veggies to the pot.

7. 7

   chop the chicken into chunks and remove bones and return to the broth.

8. 8

   simmer until the veggies are tender and season the broth to taste.

9. 9

   (i sometimes add another tablespoon of butter to the broth to make it more rich).

* Per serving · 4 servings · Values may vary.

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