Note: Make it with stock on hand or use a combination of canned soups and extracts.
Simmer a few veggies in the stock and add chicken last. (The soup tastes good even without chicken.) In a rush, throw in a package of frozen vegetables.
Serving size,1 ½ cups.
Carbs per serving 5.5 grams of carb.
Number of Servings: 2.
Ingredients:
2 cups chicken stock
1 Tablesp butter (optional)
2 Tablesps olive oil (optional)
1 cup raw, chopped broccoli
½ cup raw, chopped cauliflower (about 1-inch pieces)
½ cup chopped sweet green pepper
½ cup chopped zucchini
salt to taste
freshly ground black pepper to taste
1 cup diced, skinless chicken
Put stock in a medium saucepan.
Add optional butter and/or olive oil.
Add vegetables.
Add salt and freshly ground pepper.
Simmer until vegetables are tender.
This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies (or as many as you like) in a blender or food processor and puree briefly, then return to soup.
Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.
