Best 2 Low Carb Chicken Vegetable Soup Recipes

Calling all health-conscious foodies! If you're craving a warm and comforting soup that won't derail your low-carb diet, look no further. This low-carb chicken vegetable soup recipe is packed with wholesome ingredients like tender chicken, an array of colorful vegetables, and a rich, flavorful broth.

Not only is this soup a delightful treat for your taste buds, but it's also incredibly versatile. Feel free to customize it to your liking by adding your favorite vegetables, herbs, or spices. And the best part? We've included three additional recipe variations to cater to different dietary preferences and flavor profiles. Whether you're a fan of creamy soups, prefer a spicy kick, or want to add a touch of Asian flair, we've got you covered. So, gather your ingredients, put on your apron, and let's embark on a culinary journey towards a healthier, more satisfying meal.

Here are our top 2 tried and tested recipes!

LOW-CARB CHICKEN-VEGETABLE SOUP

Low-Carb Chicken-Vegetable Soup image

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

Ingredients

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

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

LOW-CARB CHICKEN AND VEGETABLE SOUP

Low-Carb Chicken and Vegetable Soup image

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

Ingredients

1 tablespoon olive oil
4 bone-in chicken thighs, skin removed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
2 cups chopped fresh green beans
2 cups frozen riced cauliflower, thawed and drained
2 cups finely chopped broccoli
½ (8 ounce) can tomato sauce
2 teaspoons chicken soup base (such as Better Than Bouillon®)
1 large bay leaf
salt and ground black pepper to taste

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

Tips:

To save time, use pre-cut vegetables or a food processor to chop the vegetables.
If you don't have chicken broth, you can use vegetable broth or water.
To make the soup thicker, add a cornstarch slurry or a mixture of equal parts cornstarch and water.
For a more flavorful soup, use a variety of vegetables, such as carrots, celery, onions, and bell peppers.
To add more protein to the soup, add cooked chicken, beef, or tofu.
Season the soup to taste with salt, pepper, and other spices.
Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

This low-carb chicken vegetable soup is a healthy and delicious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own dietary needs. Whether you are looking for a low-carb, gluten-free, or keto-friendly soup, this recipe is a great option. So next time you are looking for a comforting and nutritious meal, give this low-carb chicken vegetable soup a try.