Hearty Chicken & Vegetable Soup – #CreativeHop #Recipe

Hearty Chicken & Vegetable Soup

I’ve been sick this week, and when I’m not feeling well, I want soup. Specifically Chicken & Rice soup. I’m not sure why, but that is my go-to, I have a cold, comfort food.   The problem is, I don’t eat rice anymore since starting my low carb lifestyle, so what’s a girl to do?

Make her own soup, that’s what! We’d had a chicken the night before, and had a ton left-over, so it was actually perfect timing.  Instead of regular rice I used shiritaki rice which is a low carb, low fat, low calorie, gluten free, sugar free, fat free, soy free, guilt free substitute made from the root of a plant called the Konnyaku Imo.  I threw in a bunch of veggies, and Voila! A delicious, low carb hearty chicken and “rice” soup!!  It warmed me up, soothed my throat, and filled my belly! Dave’ loved it too! PiChicken Soup with Shiritake Rice

Hearty Chicken & Vegetable Soup
Prep time
Cook time
Total time
A hearty, low carb chicken and veggie soup with shiritaki rice.
Recipe type: Soup
Serves: 6 servings
  • 1lb Cooked Chicken (if you're using left over chicken, just use whatever you have)
  • 6 cups chicken broth
  • 2 cups zucchini, chopped
  • 1 cup baby bella mushrooms, sliced
  • 2 cups green beans, cut
  • 2 8oz bags Shiritaki Rice
  • 1 tsp garlic salt (more to taste)
  1. In a large pot, combine chicken and vegetables and pour in broth. Make sure that the broth covers all the ingredients. Add more broth/water if needed.
  2. Add salt/garlic salt to taste and stir.
  3. Bring to a boil, then reduce heat and simmer, covered, for 60 min
  4. Add salt & pepper to taste
  5. Serve

low carb chicken and vegetable soupIt was so good, we picked up another chicken so I could make another batch later in the week! You could make this with leftover Thanksgiving turkey as well!

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