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Low Carb Soup Recipes



Stock and Broth

Throw left over bones and skins from chicken carcasses into a large saucepan or stockpot, add 5 to 6 cups of water, and add some veggies along with some salt and pepper. Set the pot to a low simmer. Once simmered, remove possible scum accumulated on the top, cover, and cook for several hours. Cool the stock and strain it. Place in the fridge. Remove fat from the cooled stock, unless it was made with a natural, free-range chicken that is free from antibiotics, pesticides, and hormones. Freeze stock if you don’t plan on using it for a few days.

Heavenly Chicken Soup

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. Serve with Superb Rolls or Intense Garlic Bread Surprise.
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.

Heavenly Creamy Chicken Soup

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
½ cup heavy cream

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 and heavy cream last. Reheat if needed. Adjust seasonings and serve.
Based on a ¼ cup serving, heavy cream adds 1.6 grams of carb per serving.

Heavenly Chicken Noodle Soup

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
1/3 cup pasta

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 and pasta last. Reheat if needed. Adjust carb counts accordingly.

Blissful French Onion Soup

Note: Serving size,1 cup. Carbs per serving ,: 7.6 grams of carb.

Ingredients:
1 ½ cups thinly slicked onion (sweet)
2 Tablesps butter (1/4 stick)
1 Tablesp Wondra flour
3 ½ cups stock or canned, low-carb chicken beef, or mushroom broth
salt to taste
freshly ground black pepper to taste
3 Superb Rolls
1 ounce butter
4 ounces grated Swiss cheese

After this soup has finished simmering, preheat oven to 375ºF. Have ready a lightly buttered, ovenproof earthenware soup bowl or deep casserole dish.
Heat 4 Tablesps butter in a heavy, medium saucepan. Add onions and cook until translucent. Add the flour and stir. Add the broth and stir. Simmer for about 30 minutes. Season with salt and freshly ground pepper. Put the soup in the ovenproof bowls.
Thinly slice the Superb Rolls, discarding the ends. Toast the slices in a toaster oven (they will brown quickly, so take care not to burn). Butter the slices and put them on top of the soup. Sprinkle cheese on top. Do not cover. Put the bowls in the oven for about 15 minutes until the cheese and Superb Roll slices look crusted over and slightly browned. Serve at once.


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