IBIH Turbo Atkins Diet Soup - Low Carb & Paleo
This delicious low carb soup recipe is loaded with healthy veggies and chicken. It's so good it was featured in Woman's World Magazine in November 2015!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1.5
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 3 cups water
- salt and pepper to taste
- 1 tbsp olive oil
- 8 cups chicken stock
- 2 tbsp red wine vinegar
- 1 tbsp fresh garlic minced
- 4 slices bacon chopped
- â¼ cup onion chopped
- â¼ cup sundried tomatoes chopped
- 1 cup sliced white mushrooms
- 2 cups celery root peeled and chopped into â½ inch cubes
- 4 cups cooked chicken breast chopped
- 2 cups yellow squash sliced and quartered
- 1 cup green beans cut into 1 inch pieces
- 4 cups swiss chard chopped
- â¼ cup fresh basil chopped
- Carbohydrate 124.45759058877 g
- Cholesterol 444.599494985335 mg
- Fat 80.9056105840285 g
- Fiber 9.262800020561 g
- Protein 196.991413501819 g
- Saturated Fat 23.7052318209301 g
- Serving Size 1 1 cup serving (4024g)
- Sodium 5044.16232265913 mg
- Sugar 115.194790568209 g
- Trans Fat 8.10991209657272 g
- Calories 2055 calories
In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes. Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes. Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes. Add the squash, green beans, and swiss chard and simmer for 10 minutes. Add the red wine vinegar and season with salt and pepper to taste. Stir in the fresh basil just before serving.
