Stock and Chicken Broth Recipe
Heavenly best chicken soup recipe
Heavenly Creamy Chicken Soup
recipe for chicken noodle soup
classic french onion soup
Italian Egg Drop and Parmesan Cheese Soup Recipe
cream of vegetable soup recipe
Cabbage and Tofu Soup Recipe
Pisano Egg Drop and Parmesan Cheese Soup
Sausage and Cabbage Soup
Stock and Chicken Broth Recipe
Drop leftover bones and skins from chicken carcasses into a big saucepan or stockpot, add 5 to 6 cupfuls of water, and add some vegetables along with some salt and pepper or Mrs Dash's Table blend.
Adjust the pot to a low simmer.
Once simmered, remove possible scum gathered on the top, cover, and cook for several hours. Cool the stock and strain it.
Place in the fridge.
Remove fat from the cooled stock, unless it was made with a natural, free-range chicken that is free from antibiotics, pesticides, and hormones.
Freeze stock if you do not plan on using it for a couple of days.
Heavenly best chicken soup recipe
Notation: Make it with stock on hand or use a combination of canned soups and extracts. Simmer a few vegetables in the stock and add chicken last. The soup tastes good even without chicken. In a hurry, throw in a package of frozen veggies. Serve with Superb Rolls or Intense Garlic Bread Surprise.
Serving size,1 ½ cupfuls. Carbs per serving 5.5 grams of carb. Number of servings: 2.
Ingredients:
2 cupfuls chicken stock
1 tablespoonful butter (optional)
2 tablespoonfuls olive oil (optional)
1 cupful raw, chopped broccoli
½ Cupful raw, chopped cauliflower, about 1 inch pieces.
½ Cupful chopped sweet green pepper
½ Cupful chopped zucchini
salt to taste
freshly ground black pepper to taste
1 cupful diced, skinless chicken
Put stock in a medium saucepan.
Add optional butter and or olive oil.
Add vegetables.
Add salt and freshly ground pepper.
Simmer till vegetables are tender.
This is a clear soup.
If you need the soup to be somewhat thicker, you can mash some vegetables, right in the pot, with a potato masher or put one-half of the vegetables, or as many as you like, in a blender or food processor and puree briefly, then return to soup.
Add the diced chicken last.
Reheat if wanted.
Adjust seasonings and serve.
Heavenly Creamy Chicken Soup
This can be considered a low carb cream of broccoli soup recipe with chicken.
Ingredients:
2 cupfuls chicken stock
1 tablespoonful butter (optional)
2 tablespoonfuls olive oil (optional)
1 cupful raw, chopped broccoli
½ Cupful raw, chopped cauliflower (about 1-inch pieces)
½ Cupful chopped sweet green pepper
½ Cupful chopped zucchini
salt to taste
freshly ground black pepper to taste
1 cupful diced, skinless chicken
½ Cupful heavy cream
Put stock in a medium saucepan.
Add optional butter and or olive oil.
Add veggies.
Add salt and freshly ground pepper.
Simmer till veggies are tender.
This is a clear soup.
If you require the soup to be slightly thicker, you can mash some vegetables, right in the pot, with a potato masher or put half of the veggies, or as many as you like, in a blender or food processor and puree briefly, then return to soup.
Add the diced chicken and heavy cream last.
Reheat if needed.
Adjust seasonings and serve.
Based on a ¼ cupful serving, heavy cream adds 1.6 grams of carb per serving.
recipe for chicken noodle soup
This can be considered a low carb cream of broccoli soup recipe with chicken.
Ingredients:
2 cupfuls chicken stock
1 tablespoonful butter (optional)
2 tablespoonfuls olive oil (optional)
1 cupful raw, chopped broccoli
½ Cupful raw, chopped cauliflower, about 1 inch pieces
½ Cupful chopped sweet green pepper
½ Cupful chopped zucchini
salt to taste
freshly ground black pepper to taste
1 cupful diced, skinless chicken
1/3 cupful pasta
Place stock in a medium saucepan.
Add optional butter and/or olive oil.
Add veggies.
Add salt and freshly ground pepper.
Simmer till veggies are tender.
This is a clear soup.
If you want the soup to be somewhat thicker, you can mash some vegetables, right in the pot, with a potato masher or put half of the veggies, or as many as you like, in a blender or food processor and puree briefly, then return to soup.
Add the diced chicken and pasta last.
Reheat if needed.
Adjust carb counts accordingly.
classic french onion soup
Notation: Serving size,1 cup. Carbs per serving ,: 7.6 grams of carb.
Ingredients:
1 ½ cupfuls thinly slicked onion (sweet)
2 tablespoonfuls butter, 1/4 stick
1 tablespoonful Wondra flour
3 ½ cupfuls stock or canned, low-carb chicken beef, or mushroom broth
salt to taste
freshly ground black pepper to taste
3 Superb Rolls
1 ounce butter
4 ounces grated Swiss cheese
After this soup has stopped simmering, preheat oven to 375ºF.
Have set up a lightly buttered, ovenproof earthenware soup bowl or deep casserole dish.
Heat 4 tablespoonfuls butter in a heavy, medium saucepan.
Add onions and cook till translucent.
Add the flour and stir.
Add the broth and stir.
Simmer for about 30 minutes.
Season with salt and freshly ground pepper.
Place the soup in the ovenproof bowls.
Thinly slice the Superb Rolls, throwing away the ends.
Toast the slices in a toaster oven, they will brown quickly, so take care not to burn.
Butter the slices and place them on top of the soup.
Sprinkle cheese on top.
Do not cover.
Put the bowls in the oven for about 15 minutes until the cheese and Superb Roll slices look crusted over and slightly browned.
Serve immediately.
Italian Egg Drop and Parmesan Cheese Soup Recipe
Notation: Serves 4, Total Carbohydrates: 2
You can add cooked chicken cut into bite sized pieces to this soup if you wish something a little heartier.
This is really good with a thin slice of lemon floating on top.
Ingredients:
4 cupfuls chicken stock or broth
salt and pepper
2 eggs
4 tbspoonfuls freshly grated Parmesan cheese
2 teaspoonfuls chopped fresh parsley
Heat the stock or broth to a boil over high heat.
Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a little of salt and pepper.
Slow stir the egg mixture into the soup and stir constantly for 2 to 3 minutes until the eggs float to the top and form tiny “flakes”.
Serve immediately.
cream of vegetable soup recipe
Notation: The dairy is optional .Makes approximately 12 cupfuls, total Carbs 61
Ingredients:
1 pound cauliflower
1 1/2 pounds broccoli
2 tablespoonful extra-virgin olive oil
2 cloves garlic, minced
10 cupfuls chicken stock
1 teaspoonful salt
1 tablespoonful Dijon mustard
1 teaspoonful dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional
Trim the broccoli and cauliflower and chop coarsely.
The core of the cauliflower and the broccoli should be used too.
Save a couple of tiny florets of broccoli to add later.
In a big pot, heat the oil over medium heat.
Add the garlic and sizzle till it smells aromatic.
Add the broccoli, cauliflower, stock and salt.
Bring to a boil, lower heat and cook at a brisk simmer till the veggies are tender, about 20 minutes.
Puree in batches in a food processor or blender, a blender works best for this, with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.
Cabbage and Tofu Soup Recipe
Notation: Makes 4 servings. Total Carbohydrates: 30. Delicious If you like a Chinese flavor, add the sesame oil. For a Southeast Asian flair, and my favorite, dress with the cilantro, green onions, chilies and a crush of lime. Acquiring a trick from Vietnamese beef noodle soup, the boiling soup can be poured over super thinly sliced raw beef. The heat of the soup will cook it through and through.
Ingredients:
7 cupfuls chicken stock
3/4 lb. daikon radish, peeled and cut into 1/2 inch cubes
4 1/4 inch slices fresh ginger
salt
1/2 pound Chinese cabbage, cored and coarsely chopped
1/2 pound soft tofu, sliced
chopped cilantro, green onions, chilies and fresh lime wedges if desired
a a couple of drops of sesame oil, if wanted
In a big pot, bring the chicken stock, daikon and ginger to a boil.
Season thinly with salt.
Lower to a simmer and cook for 20 to 30 minutes till the daikon is tender.
Add the cabbage, return to a boil and cook for 5 minutes.
Add the tofu and heat through.
Adjust the seasoning and serve.
Pisano Egg Drop and Parmesan Cheese Soup
Notation: Serves 4 Total Carbohydrates: 2 .
So each serving is less than a gram of carbs.You can add cooked chicken cut into bite sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.
Ingredients:
4 cupfuls chicken stock or broth
Salt and pepper
2 eggs
4 tablespoonfuls freshly grated Parmesan cheese
2 teaspoonful chopped fresh parsley
Heat the stock or broth to a boil over high heat.
Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper.
Slow stir the egg mixture into the soup and stir constantly for 2 to 3 minutes till the eggs float to the top and form tiny flakes.
Serve Immediately, or let it cool a bit. Either way it is tasty
Sausage and Cabbage Soup
Notation: serves 6, Total Carbohydrates: 64
Instead of daikon radish. You can use zucchini if you prefer.
To make this soup you can use potatoes or zucchini.
Ingredients:
1 small cabbage, or ¾ of a large one, cored and shredded
4 tablespoonfuls unsalted butter
1/2 pound pork sausages, your choice, though spicy Italian or chorizo are great
6 cupfuls chicken or beef stock, or water
salt and pepper
1 pound daikon radish, peeled and cut into 1/2 inch dice
1 cupful sour cream
Bring a big pot of water to the boil.
Add the cabbage.
Once the water returns to a boil, cook the cabbage for 1 minute and drain.
Return the cabbage to the pot along with the butter, stock or water and sausages.
Bring to a boil then reduce the heat to a low simmer.
Cover and cook for I hour.
Add the daikon and cook for 30 minutes longer.
Remove the sausages and cut into bite sized pieces.
Return to the soup, which by this point will be very thick.
Pass the sour cream separately.
