Low-carb Chicken Soup

Carbs Per Serving: 68 total
Effort: Easy

2 leeks — washed and sliced to 1″ slices
3 turnips — peeled, cut in chunks
1 bell pepper — cut in 1″ pieces
5 celery stalks — cut in 1″ pieces
4 chicken breast — cut in bitesize pieces
32 ounces chicken broth — I used a box variety
2 cups water
1 clove garlic
1/4 teaspoon red pepper flakes
1 teaspoon salt
fresh ground pepper to taste
1/2 teaspoon goya adobo seasoning
1/4 teaspoon thyme

How to Prepare:
In large pot combine all ingredients and cook on low heat till turnips are tender.
Serves 6 to 8 hearty bowls.

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