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low carb chicken vegetable soup
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Low Carb Chicken Vegetable Soup with Sausage

These healthy, convenient meal prep bowls are full of chicken breast, crumbled sausage, and lots of veggies.
Course Main Course
Cuisine American
Prep Time 8 minutes
Servings 4
Author Anne Clark

Ingredients

  • 2 32-oz containers of chicken broth, lower sodium preferred
  • 1 22 oz bag Pre-cooked diced chicken breast, frozen
  • 1 8 oz package Pre-cooked sausage crumbles with bacon
  • ½ cup Salsa (mild, medium, or hot)
  • 1 Single serving cups green beans
  • 1 Single serving cups diced carrots
  • 1 Single serving cups green peas
  • 1 Black pepper, dried parsley, and/or hot sauce to taste

Instructions

  • For meal prep, you'll need 4 bowls or containers with lids.
    Divide the pre-cooked diced chicken breast equally into each container. 
  • Add the following to each bowl:
    2 cups chicken broth
    ½ cup sausage crumbles
    2 TBS salsa
    1 single-serving container green beans, drained
    1 single-serving container carrots, drained
    1 single-serving container green peas, drained
    Dash of black pepper, if desired
    Dash of parsley, if desired
  • Place lids on bowls and promptly refrigerate. When ready to eat, warm in microwave.
  • If you're not making this recipe for meal prep, pour all of the ingredients into a large pot, heat on the stove. and enjoy right away!