Low Carb Soup with Chicken and Vegetables
This low carb soup combines tender chicken and vegetables in a bright lemon broth for a practical one-pot dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 2 cups chopped zucchini
- 2 cups chopped cauliflower florets
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Instructions
- Warm olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook 5 minutes until softened.
- Stir in garlic, thyme, and pepper; cook 30 seconds.
- Add broth, bring to a gentle boil, reduce heat, and simmer 15 minutes.
- Add chicken, zucchini, and cauliflower; simmer 10 minutes until tender and hot.
- Stir in lemon juice, taste, and garnish with optional parsley.