How to Make Low Carb Chicken Soup

For many people out there struggling with the high-carb environment and sedentary lifestyle that Western society seems dependent on, finding healthy alternatives to everyday recipes can be a challenge. This soup tastes great, is healthy, and won't add to your waistline.

Ingredients

• 1 whole chicken, thawed, giblets removed (will not be used)
  
• 5-6 Bay Leaves
  
• A small palm-full of whole cloves
  
• A small palm-full of pepper corns
  
• 2 tablespoons of Poultry Seasoning if you have it, or a mixture of Marjoram, Sage, Thyme, Parsley, and Rosemary -- fresh, preferably.
  
• A couple cloves of garlic, peeled.
  
• 6 stalks of celery, sliced.
  
• 2 onions, diced. These may be omitted due to sugar content.
  
• 2 red bell peppers (capsicum), diced.
  
• Any other non-starchy vegetables can be added.
  
• Paprika and/or chili powder for color.
  
• Salt to taste.
  
• Juice of 1 fresh lemon.
  

Steps

1. Put the chicken in the pot. In a large enough pot, place the whole chicken and cover with water.
   
2. Place the pot on the stove over medium heat.
   
3. Add the spices. Add all the spices except the salt and paprika. You may use cheesecloth to make a spice sachet for ease of removal.
   
4. Bring the soon-to-be stock to a boil. Then lower the heat and simmer for 2 hours. The chicken should pull apart easily.
   
5. Remove from heat and lift chicken out with a couple of large spoons or forks into a large bowl. Be very careful to not drop the chicken or knock over the stock pot and don't burn yourself.
   
6. Remove the sachet or strain the broth into another pot to remove the cloves, peppercorns, and other annoyances.
   
7. Skim the fat. When the broth settles, start spooning out the oil and floaters from the surface of the broth into a measuring cup for disposal.
   
8. Put the broth pot back on the stove on low heat.
   
9. Add all the vegetables, except red peppers (add those in the last 15 minutes).
   
10. Add salt, paprika, and lemon juice. Taste to make sure it's suitably flavored.
    
11. Add chicken meat. Pull some of the meat (be careful it's hot) from the chicken and dice it up. Add this to the broth.
    
12. Simmer for another 30-45 minutes.
    
13. Garnish and serve.Remove from heat and serve with green onion slices (small rings) on top.
    

Tips

• The idea behind here is to not use noodles, potatoes, or carrots. Do research on which vegetables provide good color, taste, and nutrition, without adding to the sugar load of the whole meal.
  
• You can also add diced tomatos, quartered and sliced summer squash, cubed pumpkin, or anything else you deem good to try. Experiment and have fun.
  

Warnings

• Keep things sanitary when handling raw chicken. Clean everything off immediately after use and take any chicken wrappings out of the house, as they tend to get smelly fast.
  
• Be careful with anything hot on the stove, including the broth, the oil, and the chicken afterward.
  

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