Low Carb Chicken Soup

Yields: 12 servings

This is a low-carb version of the same great classic.

• 1 chicken, cut up with the skin removed, and/or 2 packages of chicken bones
• 2 large turkey necks
• 2 carrots, peeled and halved
• 1 onion, peeled
• 2 leeks
• 3 small zucchini, whole
• 2 stalks celery
• 1 (8-ounce) piece of pumpkin, peeled and cubed
• salt and pepper to taste
• 1-2 tablespoon chicken soup powder (optional)
• 3 cloves garlic, peeled
• fresh dill & parsley sprigs
• kohlrabi, parsnip, celery root, green and red peppers

Use the first method listed below for cleaning poultry/meat dishes1, but include the vegetables in the first boil. Now most of the carbs will be in the discarded water.

(For those who cannot give up on carrots, sweet potatoes, etc., boil them in a separate pot for 10 minutes, discard the water and add to the soup.) Return the chicken/bones/necks and vegetables, except for the zucchini, to the pot, add herbs and spices, and cover with cold water plus 3 cups. Bring to a boil. Add the zucchini and cook covered over medium low heat for about 2 hours.

Note: You might want to put the greens, onion and leeks in a flow-through muslin bag to keep the pieces from getting into the soup, and to make for easy disposal.

Nutrition Facts: With chicken Serving size (cup) 11/2-2 (oz) 12 (g) 360 Calories 100 Protein (g) 11 Carbs (g) 3 Fat (g) 3 Sat. Fat (g) 1 Cholesterol (mg) 50 Sodium (mg) 300 Calcium (mg) 0 Fiber (g) 1 Exchanges: Starch/vegetable ¼ Lean meat protein 11/2

With bones only Serving size (cup) 11/2-2 (oz) 10 (g) 300 Calories 80 Protein (g) 3 Carbs (g) 4 Fat (g) 0 Sat. Fat (g) 0 Cholesterol (mg) 5 Sodium (mg) 370 Calcium (mg) 0 Fiber (g) 1 Exchanges: Starch/vegetable ¼ Lean meat protein 1/2