Sunday, February 19, 2017

Low Carb Crock Pot Chicken Parmesan Soup



This simple and delicious low carb crock pot chicken soup recipe will leave you feeling great!
This recipe is very versatile and you can customize the ingredients (amount of chicken, type of veggies) to your liking and what you have on hand.
You can make this in any slow cooker that is 4.5 quarts or larger.



You can make this in any slow cooker that is 4.5 quarts or larger.
Servings:  Makes 4 extra large bowls with approximately 3.9 grams of net carbs per serving as written.

Ingredients



























4 cups chicken broth or chicken stock (this is (1) 32 oz. carton)
1 cup water
1/2 teaspoon seasoned salt or regular salt
1/8 teaspoon pepper
1 medium yellow onion chopped    [adds 8 g. net carbs]
1 cup of zucchini diced     [adds 4 g. net carbs]
2 stalks celery, diced     [adds 1.18 g. net carbs]
1/8 cup fresh parsley, chopped     [.25 g. net carbs]
1/2 teaspoon poultry seasoning (I used the Spice Islands blend.  I believe it has sage and thyme in it).
1 teaspoon of Better Than Bouillon beef base     [adds 1 g. carbs]
1 to 2 diced boneless skinless chicken breasts
1/3 cup grated parmesan cheese  (I prefer parmesan reggiano)    [1.34 g. carbs]
1/4 teaspoon of Nutmeg
Place all of the ingredients in your slow cooker except the chicken, parmesan and nutmeg.  Cover and cook on low for 4 to 5 hours or high for 3 hours.*  Add the diced chicken and nutmeg and cook approx. 1 additional hour or until the chicken is thoroughly cooked and tender.  Stir the parmesan cheese into the soup and it will melt into the broth and give it great flavor.  Add additional salt and pepper as needed.
Tip: The saltiness of your soup will depend on the saltiness of the broth you use.  Season the soup to your taste.  If you taste the finished soup and find it is a bit too salty for you just add extra water.  Do this carefully… you can always add more in, but you can’t take it out  :  )
source:http://lowcarbcrock.com/2012/01/low-carb-crock-pot-chicken-parmesan/

No comments:

Post a Comment