Here’s a delicious recipe for Crock Pot Low-Carb Soup:
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 4 cups chicken broth (low-sodium if preferred)
- 2 cups cauliflower florets
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions:
- In a slow cooker, combine the diced chicken breasts, chicken broth, cauliflower florets, celery, carrots, bell peppers, zucchini, onion, and minced garlic.
- Add the dried thyme, oregano, basil, salt, and pepper to the slow cooker. Stir to combine all ingredients.
- Cover the slow cooker and cook the soup on low heat for 6-8 hours, or on high heat for 3-4 hours, until the vegetables are tender and the chicken is cooked through.
- Once the soup is ready, taste and adjust seasoning as needed. You can add more salt and pepper if desired.
- Serve the low-carb soup hot, garnished with chopped fresh parsley and grated Parmesan cheese, if desired.
- Enjoy your hearty and nutritious Crock Pot Low-Carb Soup! It’s perfect for a cozy meal, and you can store any leftovers in the refrigerator for a few days.
Feel free to customize this recipe by adding other low-carb vegetables or your favorite herbs and spices. You can also add a splash of heavy cream or coconut milk for added creaminess, though this will slightly increase the carb count.
