Low Carb/Primal Chicken - Vegetable Soup Recipe

Name: Low Carb/Primal Chicken - Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 1 teaspoon parsley; 1 teaspoon garlic powder; ¼ teaspoon oregano; 2 cups cabbage, shredded; ¾ cup celery, chopped; ¾ cup mushroom, chopped; ½ cup broccoli, chopped; ½ cup onion, chopped; ½ cup zucchini, chopped; 2 12 lbs chicken breasts, filets; 1 pinch salt; 1 pinch pepper

Servings: persons

6 cups chicken stock
1 teaspoon parsley
1 teaspoon garlic powder
¼ teaspoon oregano
2 cups cabbage, shredded
¾ cup celery, chopped
¾ cup mushroom, chopped
½ cup broccoli, chopped
½ cup onion, chopped
½ cup zucchini, chopped
2 12 lbs chicken breasts, filets
1 pinch salt
1 pinch pepper

1
Cook chicken (steam for 20 minutes or boil for 5 minutes) and cut into chunks.
2
Heat the chicken stock and add all spices until mixture comes to a boil.
3
Add all vegetables except cabbage.
4
Reduce heat, cover, and simmer for approximately 30 minutes.
5
Add the shredded cabbage and chunks of chicken.
6
Cover and simmer again for an additional 15 minutes or till serving time.
7
Add salt and pepper to taste and adjust seasonings as desired.
8
Serve piping hot!

732

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups chicken stock, 1 teaspoon parsley, 1 teaspoon garlic powder, ¼ teaspoon oregano, and more.

Yes, Low Carb/Primal Chicken - Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low Carb/Primal Chicken - Vegetable Soup

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