Please reload

SEARCH BY TAGS: 

July 3, 2017

December 8, 2016

Please reload

RECENT POSTS: 

FOLLOW ME:

  • Facebook Clean Grey
  • Twitter Clean Grey
  • Instagram Clean Grey

homemade chicken soup (low carb)

December 25, 2016

 

 

my homemade chicken soup low carb

i created this recipie with high hopes of creating a soup i can actually eat that wont have carbs up to heaven and is actually hardy and delicious. so here is what i made.

 

HERES WHAT I USED 

 

 

 

 

 

 

 

2. i used one pack of this already skinned fresh garlic. it tends to make your hands smell if you peel it your self. 

1. chop up about half of an onion. i used just a normal white onion from kroger..

 

 

 

 

 

 

 

 

 

 

 

 

2. i used one pack of this already skinned fresh garlic. it tends to make your hands smell if you peel it your self. 

 

 

 

 

 

 

 

 

 

 

 

3. two table spoons of veggie oil in  what ever pot you will make your soup in.

 

 

 

 

 

 

 

 

 

 

4. when its heated should look like this. thin and covering the whole bottom of the pan.

while that's heating on a medium temperature this is what else you will need to start with.

CHICKEN BROTH BUY THE 32 0Z YOU WILL USE THE WHOLE THING.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GREEN BEANS I ONLY USED 12 0Z ABOUT 16 CARBS THE WHOLE CONTAINER.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CELERY USED ONLY 2 MEDIUM STALKS 6 CARBS TOTAL.

1 CARROT PRETTY LONG ONE DIDN'T HAVE EXACT CARBS ON THIS.

 

 DIDN'T USE THESE BUT GOT THEM TO BOIL ON THE SIDE FOR THE REST OF THE FAMILY TO ADD TO THEIR SOUP.

 

 

YOU CAN USE ANY PART OF THE CHICKEN BUT I RECOMMEND USING THE WHOLE CHICKEN FOR FLAVOR AND MORE MEAT.

ONCE THE OIL IS HEATED ADD GARLIC FIRST! THEN THE ONION ABOUT 1 MINUTE AFTER.  WILL POP SO WATCH OUT. COOK UNTIL GARLIC BROWNS 

SEASONINGS.    THIS IS SUPER IMPORTANT IF YOU WANT TO ENJOY THIS SOUP.. BLACK PEPPER, SEASONED SALT, GARLIC POWDER, A DASH OF REG SALT AND MY SECRET INGREDIENT...LEMON PEPPER. ADD ABOUT A TEASPOON OF EACH OR EYE BALL COUNT TO 4 FOR EACH EXCEPT SEASON SALT AND SALT. COUNT TO 2. 

 

SECRET INGREDIENT TO EVERYTHING!!!

 

 

 

 

 

 

 

 

when its nice and browned  and ready it should look like this about 4 minutes in.

YOU CAB BROWN AS MUCH AS YOU LIKE BUT DONT LET IT GET PAST THIS POINT MAY HAVE A BURNED TASTE.

 

 

 

 

 

 

ADDED 2 CUPS OFF CHICKEN BROTH AND USE THE SPOON TO STIR AND SCRAPE THE BOTTOM ABOUT 4 MINUTES. BRING IT TO A BOIL 

now for the whole chicken. will have the insides inside of it so just pull them out.(i throw them away yuck)

 

 

 

 

 

 

 

 

 

 

 

\

 

 

 

 

 

 

these are the insides here.

ONCE THE BROTH IS BOILING ADD THE CHICKEN I USE A DOUBLE BROILER SO I CAN PULL THE  WHOLE CHICKEN OUT AND DE-BONE IT WHEN ITS DONE.

ADDED THE CHICKEN AND ADDED A TOTAL OF 8 CUPS OF CHICKEN BROTH AND THE REST OF THE PAN WITH WATER UNTIL THE CHICKEN IS ALMOST COVERED. LIKE SO..

 THEN  COOK FOR 2 HRS COVERED. IF IT BOILS OVER JUST UNCOVER IT AND TURN IT DOWN A LITTLE. I COOKED ON MEDIUM HIGH EXACTLY 2 HRS.

 

 

WHILE THAT IS COOKING CUT OF THE VEGGIES YOU WILL BE PUTTING INTO THEM (YOU CAN ALSO ADD MUSHROOMS BUT MY KID DIDN'T LIKE THEM SO I DIDN'T ADD THEM.

 

2 hrs in de-bone the chicken... take the whole filtered boiler piece and let it drain for about a minute in the pot holding it in the air.. and then take it to the sink or a counter with a towel .

 

cut all the chicken off the bone  even on the legs. 

 

put all of the chicken and the veggies in the pot.

 

let it cook for another 30-or so minutes until the veggies are tender and that's it!!!!

 

low carb chicken noodle soup.!! thanks for viewing!!!

 

 

Share on Facebook
Share on Twitter
Please reload

  • Facebook Social Icon
  • Instagram

DREA LABELLE