Low Carb Chicken Bruschetta Soup

2 tb olive oil
1 onion, diced
4 cups chicken stock
8 plum tomatoes, chopped
2 cloves garlic, minced
1/4 cup fresh basil, minced or 2 tb dried
1 20oz can crushed tomatoes
1 tsp salt
2 cups cooked chicken breast, chopped
1 tb red pepper flakes
1/2 cup Parmesan cheese


  1. Sauté onions in oil, add chicken stock, tomatoes, garlic and basil if using fresh. Cook 10 minutes or until veggies are done.
  2. Add remaining ingredients. Cook until hot.

Servings: 6     Net carbs: 13


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s