Best 3 Low Carb Chicken And Vegetable Soup Recipes
Looking for a hearty and healthy meal that won't break your low-carb diet? Look no further than this Low-Carb Chicken and Vegetable Soup. Packed with flavor and nutrients, this soup is sure to become a favorite. The chicken is tender and juicy, while the vegetables are crisp and flavorful. And the broth is rich and savory, thanks to the addition of herbs and spices. Best of all, this soup is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, mild or spicy, this recipe has you covered. So grab a bowl and spoon and get ready to enjoy a delicious and satisfying low-carb meal.
In addition to the classic chicken and vegetable soup, this article also includes recipes for three other low-carb soups:
* **Low-Carb Beef and Cabbage Soup:** This hearty and flavorful soup is perfect for a cold winter day. The beef is tender and flavorful, while the cabbage is crisp and slightly sweet.
* **Low-Carb Sausage and Kale Soup:** This soup is packed with protein and flavor, thanks to the sausage and kale. The kale is also a good source of vitamins and minerals.
* **Low-Carb Creamy Cauliflower Soup:** This creamy and comforting soup is perfect for a light lunch or dinner. The cauliflower is roasted before being added to the soup, which gives it a slightly sweet and nutty flavor.
LOW-CARB CHICKEN AND VEGETABLE SOUP
Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.
Provided by casmith30
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
- Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken and shred meat. Place shredded chicken back in the soup and serve.
Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g
LOW-CARB CHICKEN-VEGETABLE SOUP
I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies.
Provided by Vanessa Punnett Lucas
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
- Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g
CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT
This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds/flus and even for dieting!!
Provided by limecat
Categories Clear Soup
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bring water to boil.
- In the meantime, cut up all the vegetables into small cubes.
- Cut the chicken into 1cm cubes.
- Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
- Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
- Soup is ready when all ingredients have sunk to the bottom!
Nutrition Facts : Calories 97.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 40.2, Sodium 123, Carbohydrate 5.6, Fiber 1.5, Sugar 2.4, Protein 14.2
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and ensure that you're getting a variety of nutrients. Some good options include broccoli, carrots, celery, onions, and bell peppers.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just starting to soften.
- Use a low-sodium broth. This will help you keep the sodium content of your soup down. You can also use water instead of broth, but the flavor will be less robust.
- Add some herbs and spices. This will help to enhance the flavor of your soup. Some good options include rosemary, thyme, oregano, basil, garlic, and pepper.
- Serve with a side of low-carb bread or crackers. This will help to make your soup a more complete meal.
Conclusion:
Low-carb chicken and vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken and vegetables. This soup is also very versatile, so you can easily customize it to your own taste. Whether you like your soup thick or thin, spicy or mild, there is a low-carb chicken and vegetable soup recipe out there for you.
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