I love soup! I have always been a Soup lover and have fallen deeper in love since having RNY surgery.

I made the following soup(s) tonight, Sunday night and will be making the third one on Friday night.

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Low Carb Avgolemeno (Greek chicken, Lemon & Egg Soup)

INGREDIENTS

• 4 cups cooked, shredded chicken
• 10 cups chicken stock or broth
• 3 eggs
• ⅓ cup fresh lemon juice
• 2 cups cooked spaghetti squash
• ¼ cup fresh parsley, chopped
• salt and pepper to taste
• freshly grated parmesan cheese (optional)

INSTRUCTIONS

1. Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture - don't just dump it in or you'll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary - don't bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).

NOTE:

Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 33g Protein

Slow Cooker Chicken Enchilada Soup

Ingredients

1. 1 1/2 lbs. boneless skinless chicken breasts
2. 1 medium yellow onion, diced
3. 1 bell pepper, thinly sliced
4. 1 jalapeno, diced
5. 2 cloves garlic, minced
6. 1 15-oz. can diced tomatoes
7. 2 cups chicken stock
8. 1 tbsp chili powder
9. 1 tbsp cumin
10. 1 tsp dried oregano
11. 1/2 tsp paprika
12. Salt and freshly ground pepper, to taste
13. 2 tbsp fresh cilantro, chopped
14. 1 avocado, pitted and sliced

Instructions

1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

meat and vegetables

1 pound of ground meat

2 onions chopped

about 5 yellow squash, cut into small pieces

1 cup of shredded carrots

2 large cans of tomatoes, undrained

3 cups of beef broth

⅓ cup of heavy whipping cream

1 cup of shredded cheddar cheese (more for topping)

2 tsp of salt

1 tsp of pepper

1 tsp of red pepper flakes

2 tablespoons of Italian seasoning

1 tsp of garlic powder

1 tsp of cumin powder

½ tsp of glucomannan (optional)

Instructions

1. Heat your coconut oil in your heavy soup pot.
2. Brown your meat.
3. Add your chopped onions and cook until translucent.
4. Next, add in your carrots and squash, tomatoes, broth, and seasoning.
5. Let simmer for 1 hour.
6. Add in your heavy whipping cream and cheese and stir to combine and cook an additional hour.
7. Sprinkle the glucomannan on top over soup and mix in well to thicken your soup.
8. I like to let my soup cook for a good 3 hours to get the flavors really combined together.
9. Serve with additional cheese on top.

Thanks, I'll do the math and cut this down for one, but it sounds great. :-)

thanks the OP must be cooking for an army!!

I love soup! I have always been a Soup lover and have fallen deeper in love since having RNY surgery.

I made the following soup(s) tonight, Sunday night and will be making the third one on Friday night.

Sharing is caring!

Low Carb Avgolemeno (Greek chicken, Lemon & Egg Soup)

INGREDIENTS

• 4 cups cooked, shredded chicken
• 10 cups chicken stock or broth
• 3 eggs
• ⅓ cup fresh lemon juice
• 2 cups cooked spaghetti squash
• ¼ cup fresh parsley, chopped
• salt and pepper to taste
• freshly grated parmesan cheese (optional)

INSTRUCTIONS

1. Add the chicken and broth to a large saucepan and bring to a boil. Remove from the heat. In a medium bowl whisk the eggs and lemon juice together until frothy. Slowly whisk 2 cups of hot stock into the egg mixture - don't just dump it in or you'll end up with scrambled eggs! Once the stock has been incorporated into the egg mixture, add back to the pot. Stir in the spaghetti squash and gently reheat the soup if necessary - don't bring to a boil or the eggs may curdle. Season with salt and pepper. Serve hot, garnished with chopped parsley and grated parmesan cheese (optional).

NOTE:

Approx nutrition info per serving: 289 calories, 15g fat, 4g net carbs, 33g Protein

Slow Cooker Chicken Enchilada Soup

Ingredients

1. 1 1/2 lbs. boneless skinless chicken breasts
2. 1 medium yellow onion, diced
3. 1 bell pepper, thinly sliced
4. 1 jalapeno, diced
5. 2 cloves garlic, minced
6. 1 15-oz. can diced tomatoes
7. 2 cups chicken stock
8. 1 tbsp chili powder
9. 1 tbsp cumin
10. 1 tsp dried oregano
11. 1/2 tsp paprika
12. Salt and freshly ground pepper, to taste
13. 2 tbsp fresh cilantro, chopped
14. 1 avocado, pitted and sliced

Instructions

1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Low Carb Cheeseburger Vegetable Soup

Ingredients

• coconut oil for browning meat and vegetables
• 1 pound of ground meat
• 2 onions chopped
• about 5 yellow squash, cut into small pieces
• 1 cup of shredded carrots
• 2 large cans of tomatoes, undrained
• 3 cups of beef broth
• ⅓ cup of heavy whipping cream
• 1 cup of shredded cheddar cheese (more for topping)
• 2 tsp of salt
• 1 tsp of pepper
• 1 tsp of red pepper flakes
• 2 tablespoons of Italian seasoning
• 1 tsp of garlic powder
• 1 tsp of cumin powder
• ½ tsp of glucomannan (optional)

Instructions

1. Heat your coconut oil in your heavy soup pot.
2. Brown your meat.
3. Add your chopped onions and cook until translucent.
4. Next, add in your carrots and squash, tomatoes, broth, and seasoning.
5. Let simmer for 1 hour.
6. Add in your heavy whipping cream and cheese and stir to combine and cook an additional hour.
7. Sprinkle the glucomannan on top over soup and mix in well to thicken your soup.
8. I like to let my soup cook for a good 3 hours to get the flavors really combined together.
9. Serve with additional cheese on top.

OMG keep them coming!! i can almost taste them

I actually cook big batches of Soups I know I can freeze. It is always nice to have a few handy in a pinch on busy days. I also take some to work and make sure an elderly neighbor gets some of everything I make.

thanks the OP must be cooking for an army!!