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Low Fat, Low Carb Chicken Soup
Source: Enlitened Kosher Cooking by Nechama Cohen

A classic golden chicken soup that is low in carbohydrates and low in fat.

Prep Time: 12 minutes
Cook Time: 2 hours
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 186.1
Total Carbs 21.4 g
Dietary Fiber 4.7 g
Sugars 4.1 g
Total Fat 2.6 g
Saturated Fat 0.6 g
Unsaturated Fat 0.6 g
Potassium 558.8 mg
Protein 19.1 g
Sodium 1930.0 mg
Dietary Exchanges
, 1 1/2 Vegetables , 2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole roasting chicken, without skin
2 each  turkey necks
2 each  medium carrots
2 each  medium onions
2 each  fresh leeks
1 each  chopped green bell peppers
3 each  medium celery stalks
3 each  small zucchini
1 each  sweet potatoes
3 each  small potatoes
4 oz  fresh cubed pumpkin
3 each  medium garlic cloves
2 each  parsley sprigs
1 cup  salt and pepper
1 each  low sodium bouillon cube
1 cup  tap water
  1. Cover with water and boil chicken, bones and/or turkey necks in a 10-quart soup pot. Clean the fat from soup by skimming the foam off the top.
  2. Place the chicken/bones/necks and prepared vegetables, except for the zucchini and potatoes, in the pot. Add herbs and spices and cover with cold water plus 3 cups. Bring to a boil. Cook covered over medium-low heat for about 2 hours. Add the zucchini and potatoes in the last hour of cooking.
  3. Remove turkey neck and bones and discard. Remove chicken and cut into bite size pieces and add back to the soup.

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