Low-Carb Chicken-Vegetable Soup ​

Servings: 12

Ingredients

	12 cups water
	4 cups chicken stock
	6 medium carrots, sliced
	1 cup chopped yellow onions
	8 medium celery stalks, sliced
	1/4 cup garlic, minced
	1/4 cup chopped fresh parsley
	2 teaspoons ground thyme
	1 teaspoon paprika
	salt and ground black pepper to taste
	2 bay leaves
	2 pounds chopped cooked chicken
	8 cups sliced yellow squash

Directions

Step 1 Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to thirty minutes.

Step 2 Add cooked chicken and squash to the pot and simmer until squash is tender, about ten minutes more.