Low Carb Chicken Soup

Recipe by dmariaha
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Season both sides of the chicken thighs with the garlic salt and pepper.
  • In a 5 qt sauce pan, heat butter and be careful not to burn it.
  • Brown both sides of thighs in the butter and add chicken base.
  • pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
  • chop all vegetables.
  • remove chicken from the broth, and add veggies to the pot.
  • chop the chicken into chunks and remove bones and return to the broth.
  • simmer until the veggies are tender and season the broth to taste.
  • (i sometimes add another tablespoon of butter to the broth to make it more rich).