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(Low-Carb High-Quality) – At the beginning of a low-carb diet, people often try to adapt classic recipes. However, good recipes are often close and so tasty. The chicken soup is a great dish, especially on cold days.
We wish you a lot of fun cooking, cheers Andy & Diana.
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Contents
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Ingredients
- 4 chicken thighs
- 3 bay leaves
- 5 cloves
- 2 L water or alternatively homemade stock (chicken or vegetable)
- 1/2 tuber of celery
- 1 rod of leek
- 1 onion
- 3 carrots
- salt & pepper to taste
- 1 bunch of parsley
- 4 chicken thighs
- 3 bay leaves
- 5 cloves
- 4.2 pt water or alternatively homemade stock (chicken or vegetable)
- 1/2 tuber of celery
- 1 rod of leek
- 1 onion
- 3 carrots
- salt & pepper to taste
- 1 bunch of parsley
Directions
1.Put the chicken thighs, the bay leaves and cloves in a pot with 2L (4.2 pt) of water. Instead of water you can also use chicken or vegetable stock.
Cook the chicken for about 1-2 hours. If you use a whole chicken, then cook ideally for 3 hours. The longer the chicken cooks, the more tender the meat.
Take the chicken thighs out of the broth and set aside. Also remove the bay leaves and cloves from the stock.
Cut the celery, the leek, the onion and the carrots into small slices or pieces and add them to the broth. Season the soup with salt and pepper to taste and simmer for about 20 minutes.
While the soup is cooking, bone the chicken thighs and add the meat back to the soup.
Add freshly chopped parsley to the chicken soup.
Garnish the soup with parsley. Enjoy!
Nutritional Values
Nutrition values are approximations and referring to 100 g of prepared low-carb food.
| Kcal | KJ | carbs | fat | protein |
| 16 | 67,8 | 1,5 g | 0,5 g | 1,2 g |
Low-Carb Chicken Soup in 10 Seconds
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