• Chicken
• Diabetic
• Dinner
• Heart-Healthy
• Keto
• Low Carb
• Low Fat
• Lunch
• Mediterranean
• Recipes
• Soup/Stew
• Winter

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Alexa’s Soup

High in flavor and low in calories, this delicious soup will warm a cold day. Try the recipe now!

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 quart low sodium chicken broth
• 16 ounces can diced tomato (rinse with water to get rid of excess sodium)
• 1/2 cup celery
• 1 cup carrots
• 1 cup bell peppers (any color)
• Medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 can chickpeas or bean of choice
• 1/2 cup water
• 1/2 teaspoon salt (if desired)
• 1 teaspoon extra virgin olive oil

Instructions

1. Cook chicken breast in a large, stock pot or Dutch oven with 1/2 teaspoon extra virgin olive oil. Cook until golden brown and cooked through middle (with internal temperature of 165 degrees). Shred and set aside.
2. Dice the onions, carrots, celery, and bell peppers. Mince garlic gloves.
3. In the same large, stock pot or Dutch oven, add 1/2 teaspoon of extra virgin olive oil, turn on medium-high heat, add in onions, and cook until softened. Add in carrots, celery, and bell peppers. Cook until softened. 
4. Add garlic powder, onion powder, rosemary, thyme, and pepper to the pot and stir.
5. Place the cooked shredded chicken back into the pot with the vegetables, along with the chicken broth, diced tomatoes, water, and bean of choice. 
6. Bring to a boil and then reduce with a simmer for 1 hour.