- 6 cups water
- 2 cups chicken stock
- 4 medium celery stalks, sliced
- 3 medium carrots, sliced
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground thyme
- 1/2 teaspoon paprika
- salt and ground black pepper to taste
- 1 bay leaf
- 1 pound chopped cooked chicken
- 4 cups sliced yellow squash
- Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
- Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
10/11/2019
recipepes.com
low-carb chicken-vegetable soup, recipe
PT15M
PT1H
5
455 calories
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