The Best Low-Carb Soup Recipe for Fall

The Best Low-Carb Soup Recipe for Fall

With the weather cooling down, there's nothing like a warm and hearty soup to keep you cozy. If you're looking for a low-carb soup recipe that will satisfy your hunger, this is the one for you!

This keto soup is simple to make and calls for only six ingredients: chicken broth, bacon, onion, green bell pepper, celery, and garlic. You can easily customize it according to your own taste preferences by adding in different vegetables or spices.

To start, cook the bacon until crisp in a large pot or Dutch oven. Remove with a slotted spoon and set aside on a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pot and add the onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.

Pour in the chicken broth and bring to a boil. Then reduce the heat to medium-low and simmer for 10 minutes. Add the bacon back in and simmer for another 5 minutes.

Serve hot with some chopped fresh parsley or thyme on top. This delicious low-carb soup is perfect for a chilly fall day!

Goodbye, Carrots and Celery - This Creamed Mashed Chicken Soup is All the Vegetables You Need

**This Creamed Mashed Chicken Soup is All the Vegetables You Need.

You don't have to give up your vegetables when you're trying to cut down on carbs. This soup has all the flavors of carrots and celery, with the creaminess of mashed potatoes.

Ingredients:**

-1 lb cooked chicken, shredded or chopped

-2 cups chicken broth

-1 cup steamed carrots, chopped

-1 cup steamed celery, chopped

-1/2 cup butter or margarine

-1/2 cup all-purpose flour

-1 1/2 cups milk (or broth)

-Salt and pepper to taste Directions:

Add chicken broth, carrots, celery, chicken, salt and pepper to a large pot over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes. In a separate pan, melt butter over medium heat. Stir in flour until well combined. Gradually add milk (or broth), whisking continually until smooth. Add mixture to soup pot and stir until thickened. Serve hot with crumbled bacon or shredded cheese if desired. Enjoy!**

Comfort in a Bowl: Creamed Mashed Chicken Soup

One of the things I love most about winter is snuggling up with a big bowl of comfort food. There's something so wonderfully therapeutic about eating your feelings when the weather outside is frightful. This chicken soup is one of my favorites – it's creamy, soothing, and ridiculously satisfying.

The star of this dish is undoubtedly the creamed mashed chicken. It's basically like a cross between chicken soup and mashed potatoes, and it's absolutely delicious. If you have any leftover cooked chicken, this would be the perfect way to use it up.

To make the soup, start by heating some oil in a large pot over medium heat. Add the onion and garlic and cook until softened, then stir in the shredded cooked chicken. Pour in the broth and bring to a boil, then reduce the heat and let simmer for 10 minutes.

Meanwhile, prepare the creamed mashed chicken by mixing together the cooked chicken, milk, butter, salt, and pepper.

Once the soup has simmered for 10 minutes, add in the prepared creamed mashed chicken and stir until well combined. Serve hot with some fresh parsley or chives on top if desired.

This creamy mashed chicken soup is sure to become a new favorite winter comfort food! It's easy to make, hearty, and delicious – perfect for those chilly days when all you want is something warm and comforting to eat.

This Creamy Mashed Chicken Soup is Filled with Veggies and Flavor

Ingredients:

1 lb. boneless, skinless chicken breasts 3 cups low sodium chicken broth 1 cup water 1 onion, diced 3 carrots, peeled and diced 3 celery stalks, diced 2 cloves garlic, minced 1 bay leaf 1 tsp. dried thyme leaves salt and black pepper to taste 4 cups cooked mashed potatoes* 4 green onions, thinly sliced for garnish (optional)

Instructions:

Place chicken breasts in a large soup pot or Dutch oven over medium heat.   Add chicken broth and water. Bring to a boil.   Reduce heat to low and simmer for 10-12 minutes or until chicken is cooked through.     Remove chicken from pot and chop into cubes.    Set aside.  In the same soup pot or Dutch oven, sauté onions, carrots, celery and garlic in a small amount of broth or olive oil until tender.  Add bay leaf and thyme. Season with salt and black pepper to taste.     Stir in chopped cooked chicken and mashed potatoes. Heat through.   If desired, garnish with green onions before serving. Enjoy!  

A Delicious, Hearty Soup Made with Creamy Mashed Chicken

This creamy and delicious soup is made with creamy mashed chicken. This recipe is perfect for a cold winter day!

Ingredients: 1 cooked chicken, shredded or chopped 1 onion, chopped 3-4 cloves of garlic, minced 2 carrots, peeled and chopped 1 parsnip, peeled and chopped 3 cups chicken stock 1 cup milk 1/4 cup sour cream salt and pepper to taste Instructions:

1) In a large pot over medium heat, sauté the onion and garlic in a bit of oil until softened. 2) Add the carrots and parsnip and sauté for 5 more minutes. 3) Pour in the stock and milk and bring to a boil. Simmer for 10 minutes until the vegetables are tender. 4) Remove from heat and puree with an immersion blender or in batches in a regular blender. Be careful if blending hot liquids! 5) Return to pot and stir in shredded chicken and sour cream. Season with salt and pepper to taste. Enjoy!

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Creamed Mashed Chicken Soup is the Perfect Comfort Food

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