Low-Carb Chicken Soup with Collards and Lemon

Ingredients

• 2 or 3 T chicken soup base
• 12 cups chicken stock
• One medium onion, chopped small
• 1/4 cup chopped carrots
• 1 tsp Poultry Seasoning
• 1 bunch fresh collards, washed, trimmed, and chopped small
• 4-5 cups diced chicken or turkey
• 1 cup frozen cauliflower rice
• Small pinch red pepper flakes
• 1/4 cup fresh-squeezed lemon juice
• Salt and fresh-ground black pepper to taste
• Lemon wedges for serving to squeeze into the soup, optional

Directions

1. Stir the chicken soup base into the chicken stock in a large soup pot, then set it over very low heat so it can begin gently simmering.
2. Cut the onion and carrots into small pieces, then stir them into the pot along with the Poultry Seasoning.
3. If the collards need it, rinse them well and dry them in a salad spinner. Remove the sturdy ribs, then chop the leaves into rough pieces.
4. Put the collards into the soup and let everything keep cooking gently over very low heat, with the first simmering stretch totaling 20-30 minutes.
5. While the greens soften, dice leftover chicken or turkey until you have 4-5 cups.
6. Portion out 1 cup frozen cauliflower rice, or use the entire package if yours is 10 oz.
7. Stir the diced poultry and frozen cauliflower rice into the soup. Once the pot returns to a simmer, cook it for about 20 minutes longer.
8. After 20 minutes, mix in the red pepper flakes and lemon juice. Add salt and fresh-ground black pepper to taste, then let the soup simmer for about 5 minutes more.
9. Ladle it up hot, with lemon wedges for squeezing over each bowl at the table.