I've always made chicken soup with pasta, orzo, or rice. I have a cold and was craving chicken soup, but without the extra carbs. I made it without a starch and it was delicious!
1 tbsp olive oil
1 large onion, chopped
3 large carrots, or 5 medium ones, sliced thinnly
2 large celery ribs, or 3 small ones, sliced thinnly
3 cloves garlic
2 tsp dried thyme
1 tsp dried crushed rosemary
1 cup white wine
Meat from 1 cooked whole rotisserie chicken, shredded, no skin or fatty bits (about 6-7 cups). Easiest to pick clean when still warm from the store.
2 32oz boxes of chicken stock
salt and pepper to taste
Juice of 1 lemon
Saute onion, carrots, and celery olive oil. When onions are translucent add garlic, thyme, and rosemary and saute a minute. Add white wine and cook for 5 minutes. Add shredded chicken and chicken stock and bring to a boil. Add salt and pepper to taste. Remove from heat and add juice of one lemon. Let soup pot sit off heat for 10-15 minutes before serving (tip I learned to keep you from burning your mouth).
I don't even miss the pasta or rice!
Ht: 6' HWEver: 338 StartW: 282.8 SurgeryW: 268.9 GW: 170 CW: 162.4
Pre-Op:-17 M1:-17.8 M2:-12.2 M3:-9 M4:-12 M5:-11 M6:-8.4 M7:-10.2 M8:-11.4 M9:-6.8 M10:-7
Goal reached 11/9/17! (37 weeks, 1 day)
I won't have any problem preparing one of this.