Low Carb Chicken “Noodle” Soup
Satisfying and low carb!
- 1 tsp olive oil
- 1 medium onion chopped
- 1 celery rib chopped
- 1 carrot chopped
- 5 cups broth chicken or bone
- 2 cups chicken cooked and shredded
- 1½ cups spaghetti squash cooked and shredded
- ½ tsp thyme
- ¼ tsp garlic powder
- 1 tsp salt or to taste
- 1 bay leaf
In a medium saucepan, heat oil on medium-high heat. Add onion, celery and carrot and sauté until onion is translucent (about 5 minutes).
Add broth, chicken, spaghetti squash and all spices. Heat to a boil, lower heat to simmer.
Simmer, covered, for at least 15 minutes or up to an hour.
Calories: 72kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 807mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2162IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.