Low-Carb Roasted Chicken and Veggie Soup

Healthy Comfort Food: Low-Carb Roasted Chicken and Veggie Soup

I wanted a soup that was healthy and warmed my heart, but didn't put extra pounds on my belly in the process. I think I achieved it with this very comforting, appealing soup that can feed your family with leftovers for a week to come, or can be frozen in smaller individual containers for quick meals on cold days. Be prepared for your senses to be excited while making this, because the smells are wonderful!

Ingredients

low carb chicken soup 1 whole roasting chicken (approx. 6-7 lbs.)
1 head green cabbage (chopped)
6-7 large carrots (diced into small pieces)
1 stalk celery (diced into small pieces)
3 large sweet onions (chopped into small pieces)
3 large turnips or rutabaga' (cut into cubes)
2 large cans Chicken Broth (Approx. 64 oz.)
Same amount of water as broth
Approx. 6 Tbsp. Olive Oil
Salt to taste
Pepper to taste
4 Tbsp. dried Basil
5 Tbsp. dried Thyme
1 Tbsp. dried Cumin
3 Tbsp. Garlic
1Tsp. Cayenne pepper
½ cup Fresh Parsley (chopped)
½ cup Fresh Chives (chopped)
1 apple

Directions

Remove any insides of the chicken, and wash thoroughly inside and out.
Place in roasting pan.
Gently with your fingers, separate the skin on the breast side from the meat without tearing it.

Mix together, 2 Tbsp. Basil, 2 Tbsp. Thyme, ½ Tbsp. Cumin, 2 Tbsp. Garlic and ½frac12; Tsp. Cayenne, half of the parsley, half of the chives, tsp. salt, tsp. pepper and approx. 3 Tbsp. Olive Oil.

Place this mixture with your fingers underneath the skin you just separated and gently coat the meat of the breast.

Stuff the apple into the cavity of the chicken and tie the legs. Place in roasting pan and roast in a preheated 450-degree oven for approximately an hour and a half, depending on the weight of the chicken.

Place approx. 2 Tbsp. Olive oil in a large sauté pan and sauté the onions, carrots and celery until tender.

In the same pan, sauté the cabbage separately until almost tender. Throw all veggies into a large stock or soup pot, along with the chicken broth and water (you may need to very the amounts of broth and water according to your taste, I like a chunkier soup).

Coat turnips lightly with remaining olive oil, salt and pepper and place on baking sheet. Roast on bottom rack of oven until lightly browned and tender (turning in-between).

When chicken is done, de-bone and place pieces of meat in the soup, along with turnips and remaining herbs.

Bring to a slow boil and reduce and simmer for about 1/2 to one hour. Place in tightly sealed containers after cooling.

Chicken Pot Pie Recipes

Chef Kellie"s Chicken Pot Pie Recipe

My Mom always made the best Chicken Pot Pie while I was growing up. Those were my absolute favorite days, especially in the cold of winter with snow on the ground. Many people have their own versions of this amazing comfort food. Some use pastry, others just noodles. This is an egg noodle version, and I wouldn't change a thing. You can add or subtract anything you like: potatoes, more veggies, thinner noodles; but this is the way my mom makes it and this is the recipe I'll stick with.

Chicken Pot Pie Recipe

Ingredients

chicken pot pie

1 whole 3 or 4 lb. Chicken

1 small onion

3 medium carrots

Chicken bouillon

2 ½ cups flour

3 large eggs

1 tsp. salt

1/4 cup chopped parsley (fresh or dried)

1 Tbsp. cold water

Directions

Cook chicken, chopped onion and chopped carrot, covered in simmering water for about an hour. Cool and removed bite sized pieces of meat from the bones. Strain the broth of any excess fat. Add chicken and veggies back to water and heat to boiling; add bouillon, salt and pepper for more chicken flavor.

For the dough, mix flour, eggs, salt, parsley and cold water. Knead for about 5 minutes into a stiff dough. Roll out onto floured surface to as thick or thin (I like them about 1/4 inch thick) as you want the noodles. Cut into two-inch squares, and drop one by one into boiling broth. Stir gently while cooking so noodles do not stick together. Reduce heat, cover and simmer for about 20 minutes to a half hour until noodles are cooked.

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