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Low-Carb Chicken Soup with Collards and Lemon

Name: Low-Carb Chicken Soup with Collards and Lemon
Prep time: 15 min
Cook time: 30 min
Cuisine: Low-Carb
Ingredients: 1 bunch fresh collards, washed, trimmed, and chopped small; 1 cup frozen cauliflower rice; 1 tsp Poultry Seasoning; 1/4 cup chopped carrots; 1/4 cup fresh-squeezed lemon juice; 12 cups chicken stock; 2 or 3 T chicken soup base; 4-5 cups diced chicken or turkey; lemon wedges for serving to squeeze into the soup; one medium onion, chopped small; salt and fresh-ground black pepper to taste; small pinch red pepper flakes

Category
Soup
Cusine
Low-Carb

What do you need?

How to make?

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

Directions

Combine chicken soup base and chicken stock in large soup pot and start to simmer over very low heat. Chop onion and carrots and add to the soup with the Poultry Seasoning . Wash collard greens if needed, and spin dry in a salad spinner. Trim away thick ribs, and coarsely chop the collards. Add collard greens to soup pot and continue to simmer over very low heat, for a total of 20-30 minutes simmering time. While soup simmers, cut up enough leftover chicken or leftover turkey to make 4-5 cups diced chicken or turkey. Measure out one cup frozen cauliflower rice . Add diced chicken and frozen cauliflower rice to the soup, stir, let soup come back to a simmer and then simmer about 20 minutes more. After 20 minutes, add red pepper flakes and lemon juice, and season with salt and fresh-ground black pepper to taste; then simmer the soup about 5 minutes more. Serve hot, with wedges of lemon to squeeze on at the table.