Low-Carb Chicken Soup

by Gloria Jones
(Miami, Florida, US)

(Serves 6 to 8 hearty bowls)
2 leeks — washed and sliced to 1″ slices
3 turnips — peeled, cut in chunks
1 bell pepper — cut in 1″ pieces
5 celery stalks — cut in 1″ pieces
4 chicken breast — cut in bite size pieces
32 ounces chicken broth
2 cups water
1 clove garlic
1/4 teaspoon red pepper flakes
1 teaspoon salt
fresh ground pepper to taste
1/2 teaspoon goya adobo seasoning
1/4 teaspoon thyme

How to Prepare:

In large pot combine all ingredients and cook on low heat till turnips are tender.

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Updated: February 23, 2014 — 8:53 am

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