From the Sugar Happy Kitchen: Chicken Soup with Super Greens and 2.97 Net Carbs

By Nadia Al-Samarrie

Chicken soup is one of those comfort foods that has been passed down through generations. You may be surprised to find out that it dates back to the 12 Century when Egyptian doctors recommended chicken soup to patients experiencing difficulties in breathing. Thousands of years later, the benefits of chicken soup have been researched. The results have been positive. They aren’t sure why but chicken soup is believed to lower your viral inflammation, helping you recover from the flu.


My 5-minute homemade recipes are especially good for you. The bone broth helps build collagen, making your body strong, while the greens have antioxidants that strengthen your immune system.



32 ounces of chicken bone broth

1 small yellow onion

6 cups of super greens

½ teaspoon of sea salt

½ teaspoon of fresh ground pepper

1 tablespoon of olive oil



Place one tablespoon of olive oil in a soup pan

Cut the yellow onion and sauté’ it until the onions are soft

Add 32 Ounces of bone broth and heat it until it is hot

Add ½ teaspoon of sea salt and ½ teaspoon of fresh ground pepper

Add 6 cups of supergenes and cook until the greens are soft

Serve in a bowl or soup cup.


 Nutrition Facts:

Serving Size 4

Total Net Carbs 2.97 per serving

105.53 Calorie, Total Fat 5.83g, Sodium 345.26mg, Total Carbohydrates 4.27g, Fiber 1.3g, Total Sugar .98g, Protein 9.25g



Chicken soup inhibits neutrophil chemotaxis in vitro

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