Low Carb Chicken No Noodle Soup

Yesterday a friend of mine came down with the flu. I don't know about you but when I have a bad cold and feel crappy a nice warm bowl of homemade chicken noodle soup is the BEST. The last thing I want to do is cook for myself so I knew I had to make her some! 

I decided to do a low carb version since Kevin & I are doing more low carb/ keto right now and I know she would be down for it as well. Oh my goodness, the noodles are so not necessary! It turned out awesome and I didn't really use a recipe. I just knew I didn't want to use noodles and that a savory tasty soup was what I was going for. I guess I basically made this up and I have to admit I am pretty proud. Haha. It is okay for us to be proud of ourselves ya know. Anyway, as I always do- when I find something or make something awesome I must share it with you! 

If you come down with the flu yourself or a friend or someone in your family does, make this. Or heck if it just sounds good to you whip it up! It's pretty easy, especially with a pre-cooked rotisserie chicken.

Stay healthy and happy friends! 

xo, Molly 

Low Carb Chicken No Noodle Soup

Serves 6 

Total time: 30 minutes

Ingredients: 

2 cups chopped and cooked chicken ( i recommend rotisserie chicken) 

6 cups unsalted chicken broth or bone broth 

4 T avocado oil

1/2 cup diced onion

1/3 cup diced carrot ( approx 1 med-large size carrot) 

1 cup sliced celery

1 bay leaf

1 sliced large garlic clove ( or 1/2 tsp chopped garlic in the jar) 

1 tsp lemon zest

1/4 cup dry white wine ( if you don't want to use wine sub with 2 teaspoons lemon juice mixed with water to make 1/4 cup) 

Spices: 

1 tsp salt

1/4 tsp pepper

1/2 tsp dried thyme

1/2 tsp lemon pepper

1/4 tsp dried rosemary

1 T onion powder

1 T garlic powder

S & P to taste

Directions: 

Peel then cut up the veggies. Dice up the chicken. 

In a lidded pot add the oil and heat to medium-high. 

When hot add the veggies, bay leaf, and lemon zest. Give a nice stir to mix and coat everything. 

Turn the heat down to medium. Add the spices, the wine ( or lemon mixed with water), and stir to mix. Cover and let cook for 3 minutes. 

Add the broth and bring to a nice boil. 

Once it boils reduce to a simmer and let the veggies get cooked through and tender.  You can always check if they are cooked by piercing them with a fork. 

Add in the chicken. Sprinkle in a little salt and pepper to taste. Let it cook for about 10 more minutes at a low simmer. 

Enjoy! And if you have a friend who isn't feeling well keep this recipe in your back pocket to cook up for them. Sharing is caring! And chicken soup really is good for the soul! 

*makes 6 servings ( 1/2 a cup each) 

* 5 net carbs.