Low Carb Chicken Soup

• Meat

  • 1 Chicken, roasted whole

• Produce

  • 4 large stalks Celery, thin
  • 3 tbsp Garlic powder
  • 3 tbsp Onion powder
  • 1/2 bunch Parsley, fresh
  • 1 tbsp Rosemary, dried
  • 1 tbsp Thyme, dried

• Canned Goods

  • 1 batch Broth

• Liquids

  • 8 qt Water

• Other

  • 1 batch Of the reserved, shredded chicken from the carcass used for the broth

Found on thatslowcarb.com

Description

Ingredients

• BROTH INGREDIENTS
• 1 roasted, whole chicken
• 8 quarts water
• 3 tbsp. garlic powder
• 3 tbsp. onion powder
• 1 tbsp. Dried rosemary
• 1 tbsp. dried thyme
• SOUP INGREDIENTS
• 1 batch of broth (see above)
• 4 large stalks celery, washed and sliced thin
• 1 batch of the reserved, shredded chicken from the carcass used for the broth
• ½ bunch fresh parsley, chopped and divided

Directions

• MAKING THE BROTH
• Remove the edible meat from the chicken carcass, reserving the skin, bones and cartilage for the broth.
• Put the edible portion in the fridge until you are ready to use it.
• Place the carcass in an 7 quart stock pot and fill it with water, leaving about a ½ an inch space from the top to keep it from boiling over too much.
• Add the herbs and spices, and bring to a boil over high heat.
• Continue to boil for approximately 2 hours, uncovered. The broth will be boiled down about a quarter of the way when its finished. You will see the that the water has taken on a dark color. Thats your broth!
• Place a fine-meshed sieve over another large pot and strain the broth through it. Make sure the strainer is as finely meshed as possible because this process will also remove the carby parts of the garlic powder and herbs leaving you with just a flavored broth. If you cant get it all out, simply let the broth cool and then try again. Most of the seasoning will rise to the top where its easy to skim off the top.
• Use this broth to make your soup. (See below)
• MAKING THE SOUP
• Using the entire batch of broth you made, bring it to a boil and toss in the celery and half the fresh parsley.
• Let it boil for about 20 minutes, and then toss in the chicken just to warm it up for about another 10 minutes or so. Its done when the celery is soft and the chicken is warmed through.
• When serving, top with the remainder of the fresh parsley to your liking.
• Add salt to taste as needed.