Low Carb Hearty Chicken Soup
10 slices of thick bacon, chopped
1 large onion, chopped
2 c. water
3 c. chicken broth
4 lbs boneless skinless chicken thighs
4 cloves garlic
1 T. salt
1 tsp pepper
15oz can of diced red bell pepper (or equivalent fresh)
2 1/2 c. green beans, frozen or fresh from garden
sour cream for topping (optional)
In a large pot sautée bacon and onion until bacon is crisp and onion is tender.
Pour in water, 2 cups of the chicken broth, add chicken, garlic, salt and pepper. Cook until chicken is done. Remove chicken and cut up into 1" cubes.
Add chicken back into pot, and add the red bell peppers and another cup of chicken broth. Cook approximately 30 minutes.
Add the green beans and cook until the green beans are tender.
Serve hot, top with sour cream if desired. Makes about 10-12 servings.
Notes on making: We used canned red bell peppers because that was what we had on hand. Feel free to use fresh if you have it. We also used frozen green beans, as we have some frozen from our garden from last year. Also, you could chop the chicken up before cooking it if desired.