#chickensoup

A delicious low-carb twist on classic chicken noodle soup, featuring spiralized zucchini noodles and a bright lemony flavor. Bobbi's Kozy Kitchen brings you a comforting and healthy option for those looking to cut carbs without sacrificing taste.

Ingredients: 1 lb spiralized zucchini noodles. 1 lb cooked and shredded chicken breast. 8 cups chicken broth. 1 cup sliced celery. 1 cup sliced carrots. 1/2 cup diced onion. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon dried thyme. 1/2 teaspoon ground black pepper. Salt to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onion, and celery. Saut until the vegetables are soft. Add the minced garlic and cook for one more minute. Put in the chicken broth and raise the heat. Add the zucchini noodles, thyme, black pepper, and salt, and mix them in. Simmer for 10 to 15 minutes, or until noodles are soft and chicken is hot all the way through. Mix in the chopped parsley and fresh lemon juice. Check the seasoning and make changes if needed. It's low in carbs and tastes great. Serve it hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Classic Chicken and Dumplings is a comforting and hearty dish perfect for cold days. Tender chicken simmered in a flavorful broth with vegetables and topped with fluffy dumplings.

Ingredients: 1 whole chicken, cut into pieces. 2 cups all-purpose flour. 1/2 cup milk. 2 eggs. 2 carrots, diced. 2 celery stalks, diced. 1 onion, diced. 4 cups chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, mix flour, milk, and eggs to form a dough for dumplings. Roll out the dough and cut into small squares. In a large pot, bring chicken broth to a boil. Add chicken pieces, carrots, celery, and onion. Season with salt and pepper. Cover and simmer for 30 minutes or until chicken is cooked through. Remove chicken pieces from the pot and shred the meat. Return shredded chicken to the pot. Drop dumpling squares into the simmering broth. Cover and cook for 10-15 minutes until dumplings are cooked through. Stir in heavy cream and simmer for an additional 5 minutes. Serve hot, garnished with fresh parsley.

Prep Time: 20 minutes

Cook Time: 45 minutes

Chicken gnocchi soup that is rich and creamy, with soft chicken pieces, pillowy gnocchi, and a mix of vegetables. This restaurant-style soup is delicious and comforting, and it's great for any event.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 cup gnocchi. 1 cup carrots, diced. 1 cup celery, diced. 1 cup onion, finely chopped. 3 cloves garlic, minced. 4 cups chicken broth. 2 cups whole milk. 1/2 cup all-purpose flour. 1/2 cup unsalted butter. 1 cup spinach, chopped. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1 cup heavy cream.

Instructions: In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Saut until vegetables are tender. Add minced garlic and cook for an additional minute. Stir in flour to create a roux, cooking for 2-3 minutes to eliminate raw flour taste. Gradually whisk in chicken broth, followed by milk. Allow the mixture to thicken. Add shredded chicken, gnocchi, thyme, oregano, salt, and pepper. Simmer until gnocchi is cooked through. Stir in spinach and heavy cream. Cook until spinach is wilted and soup is heated through. Adjust seasoning to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A nourishing and keto-friendly version of the traditional Chinese herbal chicken soup, packed with aromatic herbs and tender chicken pieces.

Ingredients: 1 whole chicken, cut into pieces. 4 slices ginger. 2 cloves garlic, minced. 2 tbsp soy sauce or tamari for gluten-free. 1 tbsp sesame oil. 8 cups water. 2 tbsp Chinese herbal soup mix goji berries, dried red dates, astragalus root, dried shiitake mushrooms. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a large pot, heat sesame oil over medium heat. Add ginger and garlic, saut until fragrant. Add chicken pieces, sear until browned. Pour water into the pot, add Chinese herbal soup mix, soy sauce, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours or until chicken is tender. Adjust seasoning if needed. Serve hot, garnished with chopped green onions.

Prep Time: 15 minutes

Cook Time: 90 minutes

Indulge in the creamy richness of this comforting garlic-infused chicken soup. Perfect for chilly days or when you need a soothing bowl of warmth.

Ingredients: 1 lb chicken breast, diced. 4 cups chicken broth. 1 cup heavy cream. 4 cloves garlic, minced. 1 onion, finely chopped. 2 carrots, diced. 2 stalks celery, diced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the onion and garlic smell good. Season with salt and pepper, then add the diced chicken breast and cook until it turns brown. Add the diced celery and carrots and stir them in. Cook for five more minutes. Add the chicken broth and bring to a boil. Then lower the heat and let it cook for 15 minutes. Slowly add the heavy cream while stirring all the time. Simmer for five more minutes, stirring every now and then. If you need to, change the seasoning. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Spicy Chicken Noodle Soup is a comforting and flavorful dish perfect for cold days. The combination of tender chicken, spicy broth, and chewy rice noodles will warm you up from the inside out.

Ingredients: 2 chicken breasts, sliced thinly. 200g dried rice noodles. 4 cups chicken broth. 2 cloves garlic, minced. 1 thumb-sized ginger, grated. 2 tablespoons soy sauce. 1 tablespoon sriracha sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 red chili, sliced. 2 green onions, chopped. Salt and pepper to taste.

Instructions: In a pot, heat vegetable oil over medium heat. Add garlic, ginger, and chili. Saut until fragrant. Add chicken slices and cook until no longer pink. Pour in chicken broth, soy sauce, and sriracha. Bring to a simmer. Add rice noodles and cook according to package instructions. Stir in sesame oil and season with salt and pepper to taste. Serve hot, garnished with green onions.

Prep Time: 15 minutes

Cook Time: 20 minutes