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5
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3
votes
Low Carb Chicken Soup With Lemon
This creamy lemon chicken soup recipe is a must have for every home cook. It is a comforting soup that is simple to make in just one pot!
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Soup
Cuisine:
American, Mediterranean
Servings:
4
servings
Author:
Holly
Equipment
Soup Pot
Ingredients
½
teaspoon
olive oil
1
tablespoon
unsalted butter
divided
½
yellow onion
medium size and diced
1
carrot
medium size, peeled and diced
1
celery stalk
large, diced
2
cloves
garlic
minced
1
teaspoon
fresh parsley
minced
¼
teaspoon
kosher salt
⅛
teaspoon
black pepper
¼
teaspoon
dried thyme
1
sprig fresh rosemary
2
cups
chicken broth
reduced sodium
1
cup
water
1
chicken breast
boneless, skinless and trimmed of fat
1
cup
cauliflower rice
½
lemon
juiced
Instructions
Heat oil and butter over medium heat. Add onion, carrots, and celery and cook for 3-4 minutes until tender.
Stir in garlic, parsley, salt, pepper and thyme. Cook for 1 minute.
Add water, chicken stock, rosemary sprig, and chicken to the pot. Stir and bring to a boil over medium-high heat.
Reduce heat to simmer. Cover and cook for 15 minutes.
Discard rosemary sprig. Remove chicken, shred and return to pot. Add cauliflower rice and cook for 2 minutes more.
Stir in lemon juice and serve.
Nutrition
Calories:
138
kcal
|
Carbohydrates:
7
g
|
Protein:
16
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
44
mg
|
Sodium:
274
mg
|
Potassium:
516
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
2669
IU
|
Vitamin C:
24
mg
|
Calcium:
33
mg
|
Iron:
1
mg