Turkey (Chicken) Soup
Once the Turkey/Chicken Stock has been made, the soup is a snap! Generally, we cook pasta separately to keep track of carbs and gluten free. Also, as the pasta cooks it doesn’t absorb all of the stock. The soup itself is very low carb if you choose to skip the pasta.
Ingredients
- 4 cups turkey/chicken stock 0 CHO
- 2 cups (230 gr) chopped, cooked turkey/chicken 0 CHO
- ¾ cup (100 gr) chopped carrots 6.5 CHO
- 1 cup (110 gr) chopped celery 2 CHO
- 1 sprig fresh thyme 0 CHO
- Salt and Pepper 0 CHO
- Finely diced green onion and parsley to garnish 0 CHO
TOTAL CHO 8.5 CHO
- TOTAL WEIGHT 1052 GRAMS
- 8.5 CHO DIVIDED BY 1052 GRAMS = .008 CHO/GRAM
- ½ CUP = 115 GRAMS (.008 CHO x 115 GRAMS) .92 CHO/1/2 CUP
- 1 CUP = 230 GRAMS (.008 CHO x 230 GRAMS) 1.84 CHO/CUP
*Pasta cooked separately – CHO dependent on your product and serving size
Instructions
Add stock to medium sauce pan and bring to a boil. Add turkey/chicken, carrots, celery, and thyme to pan and cover with lid. Bring back to a low boil and reduce heat to simmer for 30 minutes or until vegetables fork tender. Remove thyme sprig and adjust seasoning if desired.
- Meanwhile cook pasta in salted water.
- Place measured amount of soup and pasta to soup dish, garnish with green onion and fresh parsley.
