LOW CARB CHICKEN NOODLE SOUP

ELANA'S LOW CARB CHICKEN "NOODLE" SOUP
4-5 cups chicken broth
1 stalk celery, diced (about 3 ounces)
1 medium carrot, diced (about 3 ounces)
A few chopped leeks, optional
1 small zucchini or yellow squash, julienned (about 3 ounces)
1 tablespoon chicken bouillon granules, optional
Salt and pepper, to taste
Chopped fresh parsley, optional

Bring the broth to a boil in a large Dutch oven; add the celery, carrot and leeks, if using. Turn down to a simmer and cook for 15-20 minutes until the carrots and celery are tender. Adjust the seasoning as needed with bouillon granules, salt and pepper, to taste. Add the zucchini and simmer for another 5 minutes or until it has softened and is no longer crunchy but not mushy Sprinkle with fresh parsley just before serving, if desired.

Makes 4 large servings

Per Serving: 68 Calories; 2g Fat; 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This isn't a quick soup to make, but it is easy and tasty. It will be quick if you already have chicken broth in the freezer but I had to make mine this morning before making the soup. This is very simple, satisfying comfort food and you could make it into a main dish soup by adding some cut up cooked chicken. The leeks, bouillon and parsley are my additions. I would have added some parsley if I'd had some but I didn't. I always put parsley in chicken soup but decided not to spend the money this time. I had the leeks in the freezer. I used my julienne peeler to make the zucchini "noodles". I would have used yellow squash for more realistic-looking noodles but the zucchini was cheaper this week.

You can see Elana's original recipe here: Chicken Noodle Soup.

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