Low Carb Chicken Soup

• 1 tablespoon butter
• 5 skinless chicken thighs
• 2 tablespoons chicken base (I like the chicken base that moist and paste like)
• 3 (14 ounce) cans chicken broth
• 1 onion, finely chopped
• 1 bunch celery, chopped
• 4 carrots, peeled and chopped
• 1 pinch garlic salt
• 1 pinch pepper

1. Season both sides of the chicken thighs with the garlic salt and pepper.
2. In a 5 qt sauce pan, heat butter and be careful not to burn it.
3. Brown both sides of thighs in the butter and add chicken base.
4. pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
5. chop all vegetables.
6. remove chicken from the broth, and add veggies to the pot.
7. chop the chicken into chunks and remove bones and return to the broth.
8. simmer until the veggies are tender and season the broth to taste.
9. (i sometimes add another tablespoon of butter to the broth to make it more rich).

butter, chicken, chicken base, chicken broth, onion, celery, carrots, garlic salt, pepper

Taken from www.food.com/recipe/low-carb-chicken-soup-340531 (may not work)