Chicken Vegetable Soup Low Carb/Low Fat


Grill Master
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Chicken Vegetable Soup Low Carb/Low Fat

1 1/4 lb. skinless chicken breasts - cut into small cubes
3 (medium) chopped carrots
4 ribs chopped celery
1 (medium) chopped parsnip
1 chopped leek
2 c. chopped green beans
2 tablespoons parsley, chopped finely
1 clove garlic, crushed
3 (3 to 4) tablespoons chicken stock(3 to 4)
8 cups water
salt and pepper

Bring water to boil.

Add the vegetables, garlic and stock to boiling and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.

Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.

Soup is ready when ingredients have sunk to the bottom!

Full recipe; Calories: 94; Fat: 1.0g; Cholesterol: 36mg; Sodium: 88mg; Potassium: 346mg; Carbohydrate: 5.7g; Fiber: 1.7g; Protein: 15.4g.
Per Serving (excluding unknown items): 40 Calories; trace Fat (4.3% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable.


Grill Master
Staff member
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I made the stock yesterday with two carcasses.

De-fatted it this morning, and added de-fatted pan drippings from my last roasted chicken. Added the carrots, celery, onions and some chopped Savoy cabbage, to fill it out.

Added 2 cut-up raw chicken breasts and about 3 cups cooked from my last roasted chicken.

Wow, is this good! Good thing, too, since I will be eating it for lunches all week! Hope I don't miss the noodles too much!



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