Garden Vegetable Chicken Soup Recipe
Let me show you how to make homemade vegetable soup with zucchini, yellow squash, carrots, and onions from your own garden! It's keto, gluten-free, low-carb, and just plain healthy!
Servings: 6 serving
Calories: 138kcal
Cost: 15
Ingredients
- 3 Tbs. Butter
- 2 Cloves Garlic
- ½ Cup Onion chopped
- ½ Cup Celery sliced
- ½ Cup Carrots sliced
- 1 Cup Yellow Squash sliced and halved
- 1 Cup Zucchini sliced and halved
- 6 Cups Chicken Broth
- 2 Cups Chicken pre-cooked and cubed
- 1 teaspoon Italian Seasoning
- Salt
Instructions
- Chop, slice, and dice the zucchini, yellow squash, carrots, celery, onions and garlic.
- Cut up the fully cooked chicken.
- Prepare chicken broth.
- Heat a soup pot or stock pot over medium-high heat.
- Melt the butter to sizzle in a pot.
- Add the onions, garlic, carrots, celery, zucchini, and squash to the sizzling butter.
- Lightly sauté the veggies.
- Add the chicken.
- Pour in the chicken broth.
- Simmer until the veggies are cooked through.
- Add salt to taste and the Italian seasoning.
- Get out your soup bowls and dig in!
Notes
- Butter - please feel free to use olive oil instead.
- Chicken Broth - I highly recommend using a chicken base instead of bouillon granules. The flavor difference is huge! Chicken base is a highly concentrated chicken stock that has not been dried out.
Nutrition
Calories: 138kcal | Carbohydrates: 14g | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 1755mg | Potassium: 517mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1917IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg