Soup--IBIH Turbo Atkins Diet - Low Carb & Paleo

By Sharon T

This delicious low carb soup recipe is loaded with healthy veggies and chicken. It's so good it was featured in Woman's World Magazine in November 2015!
Serves: Six 1.5 cup servings
Approx nutrition info per 1.5 cup serving: 136 calories, 4g fat, 4g net carbs, 19g protein

Ingredients

• 2 slices bacon, chopped
• 1/2 Tbsp olive oil
• 1/8 cup onion, chopped
• 1/2 Tbsp fresh garlic, minced
• 1/8 cup sundried tomatoes, chopped
• 1/2 cup sliced white mushrooms
• 4 cups chicken stock
• 1 cups water
• 1 cups celery root, peeled and chopped into 1/2 inch cubes
• 2 cups cooked chicken breast, chopped
• 1 cups yellow squash, sliced and quartered
• 1/2 cup green beans, cut into 1 inch pieces
• 2 cups swiss chard, chopped
• 1 Tbsp red wine vinegar
• 1/8 cup fresh basil, chopped
• Salt and pepper to taste

Details

Adapted from IBIH.com

Preparation

Step 1

In a large soup pot, cook the bacon and olive oil over medium heat for 2 minutes.
2.Add the onions, garlic, sundried tomatoes, and mushrooms. Cook for 5 minutes.
3.Pour in the chicken stock and water, then add the celery root and chicken. Simmer for 15 minutes.
4.Add the squash, green beans, and swiss chard and simmer for 10 minutes.
5.Add the red wine vinegar and season with salt and pepper to taste.
6.Stir in the fresh basil just before serving.





nutrition info per 1.5 cup serving: 136 calories, 4g fat, 4g net
carbs, 19g protein