Low-Carb Chicken Vegetable Soup
I wanted to make a keto chicken vegetable soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.
water
6
cups
chicken stock
2
cups
celery stalks, sliced
4
medium
carrots, sliced
3
medium
chopped yellow onion
½
cup
chopped fresh parsley
2
tablespoons
garlic, minced
2
cloves
bay leaf
1
ground thyme
1
teaspoon
paprika
½
teaspoon
salt and ground black pepper to taste
chopped cooked chicken 
1
pound
sliced yellow squash
4
cups
 Combine water, stock, celery, carrots, onion, parsley, garlic, bay leaf, thyme, paprika, salt, and black pepper in a large pot; bring to a simmer. Cover and cook until vegetables are soft, 20 to 30 minutes.
  Add chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
