When the weather starts getting colder, I immediately start to crave warm and comforting foods. I love crockpot soups especially. The convenience, but also the intense flavor from cooking something all day or all night long. I started making this soup a few months ago when I needed to use my zucchini before it went bad, but didn't have much else to work with. Just 4 more simple ingredients and 12 hours later, "Skinny Soup" became my favorite low carb soup!Now I make a big pot of this at least twice a month so I can have a healthy low carb lunch or dinner ready in a flash. I call it "skinny soup" because it's low carb, low calorie, low fat, but best of all it's healthy for you!
Ready for the easiest soup ever?!
3 Boneless/Skinless Chicken Breast
Chopped Zucchini or Cabbage
*Seasoning of your choice (I used Tony Chachere's)
In a large crockpot place your chicken breast, a bunch of chopped zucchini or cabbage (your choice), chopped onion and the seasoning of your choice. Then simply fill the rest of the crockpot with chicken broth. Cook on low for 8 hours or more.
Tips and Suggestions
* I usually leave it cooking on low for 8 to 12 hours.
*I use organic/low sodium chicken broth-usually Swanson.
*Always check labels, but most chicken broth is very low carb, low fat, and low calorie.
*Don't worry much about the amounts of each ingredient, just put as much or as little of everything as you'd like.
*When it comes to seasoning, just choose something to your liking and use a few tablespoons. I've tried Italian seasoning, Mexican seasoning, and I always go back to Tony Chachere's, but I'm a spicy foods lover. Season to your taste!
*You can use either chopped zucchini, a head of chopped cabbage, or even kale if you'd like. I've tried all 3, but zucchini has always been my favorite. It makes a more substantial soup.
Happy low carbing y'all!