Jambalaya Soup

[tossedup]

I made this tonight and boy is it good. It made quite a lot so I will have it to eat on for a few days. I added a teaspoon more of Cajun season and used low sodium beef broth and three chicken breast. It is very meaty and very filling. I will definitely be making it again.



JAMBALAYA SOUP
2-4 chicken breasts, cubed and coated with 1/2 teaspoon Cajun seasoning
2 tablespoons butter
1 small onion, diced, 2 1/2 ounces
1 stalk celery, chopped
1 green pepper, chopped, about 4 ounces
3 cloves garlic, minced
2 teaspoons Cajun seasoning
1 teaspoons Worcestershire sauce
1 teaspoons onion powder
1 pound ham, cubed
1/2 pound smoked sausage, in bite-size pieces
15 ounce can diced tomatoes
2 14-ounce cans beef broth
3 cups water
1 chicken bouillon cube
Heat the butter in a large soup kettle; brown the chicken in the butter. Remove and set aside. Sauté the onion, celery, green pepper and garlic in the kettle until tender, adding a little oil if necessary. Add the ham and sausage; sauté a few minutes. Add all remaining ingredients except the chicken; bring to a boil. Cover and simmer 20 minutes. Add the chicken and heat through.
Makes about 8 servings
Can be frozen
Per Serving: 310 Calories; 17g Fat; 29g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Everyone at our house loved this. It tastes just like my regular jambalaya without the rice. To lower the carbs you could add more chicken and/or broth to make more servings.

[Mark57]

That looks and sounds awesome, I think I'm going to try it. I've only had jambalaya once before and didn't like it, I think because of the rice. I never have liked rice in soups, chicken and rice makes me gag.

[tossedup]

It is awesome man. I took some of it and drained the water/broth mixture out of it this morning and made one hell of an omelet out of it.

[cappuccino]

sounds great! I'm always looking for a soup option.

[tossedup]

I will post another one for egg drop soup. It is pretty good also but I like it hot so the jaymbalya is the best one I have made so far.

[tossedup]

SPINACH EGG DROP SOUP
6 cups chicken broth, homemade preferred
1 tablespoon soy sauce
1/2 teaspoon granular Splenda
2 eggs, lightly beaten
2 green onions, chopped
2 cups fresh spinach, lightly packed, 3 ounces
Bring the broth, soy sauce and Splenda to a boil in a large pot; reduce to a simmer. Slowly stir in egg. Remove from the heat; let stand 1 minute. Stir in the green onions. Remove any tough stems and coarsely chop or shred the spinach and place in the bottom of 4 soup bowls. Ladle the hot soup over the spinach to serve.
Makes about 6 cups or 4 servings
Freezing not recommended Per Serving: 105 Calories; 5g Fat; 11g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs

It came from this site. I have tried a few of the recipes and really liked them.
Linda's Low Carb Menus & Recipes - Home

[tossedup]

Sorry I meant to start another post