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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

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.

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 2.6 Fat, 1.2 Vegetables, 1.6 Meat, 0.5 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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Servings

Ingredients

Directions

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.
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.
Remove turkey neck and bones and discard. Remove chicken and cut into bite size pieces and add back to the soup.