1 Chicken Breast
1 oz Butter
1 small Onion chopped
2 stalks celery
1 large carrot
8 cups veggie stock
Bay Leaf
Salt & Pepper
4 Servings
4 Net Carbs / 280 Cals
1. Heat a large stockpot over medium-high heat. Add the butter and wait until it melts and turns foamy. Add largely diced onion, celery and carrots. Saute for 3 minutes or so. Add salt & pepper.
2. Add the chicken breast to the pot along with the water. Then add a bay leaf or two if they’re small. Bring the soup to a boil and then down to a simmer. Let it simmer for 30 minutes.
3. Remove the chicken from the pot to a cutting board to cool slightly. Then taking two forks, remove the meat from the bones and shred it into larger pieces.
2 stalks celery
1 large carrot
8 cups veggie stock
Bay Leaf
Salt & Pepper
4 Servings
4 Net Carbs / 280 Cals
1. Heat a large stockpot over medium-high heat. Add the butter and wait until it melts and turns foamy. Add largely diced onion, celery and carrots. Saute for 3 minutes or so. Add salt & pepper.
2. Add the chicken breast to the pot along with the water. Then add a bay leaf or two if they’re small. Bring the soup to a boil and then down to a simmer. Let it simmer for 30 minutes.
3. Remove the chicken from the pot to a cutting board to cool slightly. Then taking two forks, remove the meat from the bones and shred it into larger pieces.
4. Optional - Liquidise 1/2 of the soup mix and add back. Add Chicken back to the pot.
