Slow Cooked Sriracha CHICKEN Soup Recipe

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If you like Sriracha and you like Chicken Soup then you’re going to LOVE this Sriracha Chicken Soup recipe. Low carb, easy to make, and full of flavor!

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Here is the recipe:

3 Pounds (48 Ounces) Chicken Breast
4 Cups (32 Ounces) Low Sodium Chicken Broth
1 Packet (or Cube) Sodium Free Chicken Bouillon
1 1/2 Cups (180g) Celery
2 Cups (256g) Carrots
1 Medium Red Onion
10 Teaspoons (50g) Sriracha
2 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Olive Oil
2 Teaspoons Minced Garlic (or 4 Cloves)
1 Teaspoon Black Pepper
2 Teaspoons Parsley
2 Teaspoons Basil
2 Cups (16 Ounces) Water

Calories in the WHOLE recipe:

Calories: 2215
Fat: 55g
Saturated Fat: 6g
Sodium: 2709mg
Carbs: 63g
Fiber: 11g
Sugar: 33g
Protein: 367g

Calories per Bowl (if you make 8):

Calories: 277
Fat: .75g
Saturated Fat: 0g
Sodium: 338.6mg
Carbs: 7.9g
Fiber: 1.4g
Sugar: 4.1g
Protein: 45.9g

Take out your Chicken Breasts, trim the fat off of them, and then cut them in half. Chop up your Celery, Carrots, and Onion. Combine all of your ingredients into your slow cooker. Mix everything together. Cook on Low Heat for 5-6 hours. After 5-6 hours shred your Chicken Breast by pulling it apart with two forks (or however you prefer). Cook on Low for another 1-2 hours. Mouthgasm!

Tips: Add some Whole Wheat Egg Noodles in 20:00 before it’s done cooking or make them up separately before you’re about to eat your soup and add them in (my preferred method)!

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Cut and Run Kevin MacLeod (incompetech.com)
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