Chicken Soup Low Carb Recipe

If you’re someone who loves comfort food but also wants to stick to a low-carb lifestyle, you might find yourself missing the soothing warmth of a classic chicken soup. Fortunately, there’s a way to enjoy all the heartiness of this dish without straying from your low-carb goals. This Chicken Soup Low Carb Recipe is the perfect balance of flavor and nutrition, packing in tender chicken, flavorful herbs, and the perfect blend of vegetables that won’t derail your carb count. Whether you’re in the mood for a cozy bowl on a chilly evening or need a wholesome meal that will fill you up, this recipe delivers on both fronts.

A warm, fragrant bowl of homemade chicken soup is like a hug in a bowl – but when you’re watching your carbs, it’s easy to feel left out. Fortunately, this recipe swaps out the usual high-carb ingredients for lower-carb alternatives, giving you all the comfort and satisfaction you crave, minus the carbs. It’s incredibly customizable too, so you can adjust the ingredients based on your preferences and what’s in your fridge.

Now, let’s dive into how to make this delicious low-carb chicken soup, shall we?

This recipe is a low-carb take on the classic chicken soup you’re probably familiar with. It features hearty, juicy chicken breast, rich, savory broth, and low-carb vegetables like zucchini, celery, and mushrooms. There’s no need for high-carb noodles or potatoes, as the soup is packed with healthy fats and lean proteins, making it filling yet light on the carbs.

Ingredients Needed

Here’s a list of everything you’ll need to create this delicious soup. As always, feel free to tweak things based on personal preferences!

Chicken Breasts (Boneless, Skinless) – About 2 medium breasts, roughly 1 pound. Chicken breast is lean, easy to shred, and the backbone of the soup.
Olive Oil – For sautéing your veggies and chicken. It adds flavor and healthy fats.
Garlic (2 cloves) – Minced. Garlic is essential for building that deep, savory base flavor.
Onion (1 small) – Diced. A mild onion adds sweetness and depth to the broth.
Carrot (1 medium) – Sliced. Carrots are low in carbs but provide a natural sweetness.
Celery (2 stalks) – Chopped. Celery adds a crisp texture and a slight herbal flavor to the soup.
Zucchini (1 medium) – Diced. Zucchini is a low-carb alternative to potatoes and adds a fresh, almost nutty flavor.
Mushrooms (1 cup) – Sliced. Mushrooms are an excellent low-carb option that adds earthiness to the soup.
Chicken Broth (4 cups) – You can use homemade or store-bought (just ensure it’s low-sodium).
Fresh Thyme (1 teaspoon) – Fresh herbs make a huge difference in flavor! Thyme brings an earthy, slightly minty flavor that complements the chicken perfectly.
Bay Leaves (2) – Bay leaves add a subtle, fragrant undertone.
Salt & Pepper – To taste.
Lemon (1 small) – Optional, but a squeeze of fresh lemon juice at the end adds brightness and helps balance the flavors.

Cooking Instructions

The cooking process is pretty straightforward and doesn’t require any fancy techniques. Here’s how to bring it all together:

Prepare The Chicken
- Heat about 1 tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, add the chicken breasts. Season them with salt and pepper.
- Sear the chicken on each side for about 4-5 minutes, until golden brown. Don’t worry about cooking the chicken all the way through – it will finish cooking later in the broth.
- Remove the chicken from the pot and set it aside to cool.
Sauté Vegetables
- In the same pot, add another tablespoon of olive oil. Add the diced onions and minced garlic. Sauté for about 2-3 minutes until fragrant and translucent.
- Add the carrots, celery, zucchini, and mushrooms to the pot. Stir everything together, cooking for another 5-7 minutes. This helps bring out the flavors of the vegetables before adding the broth.
Simmer The Soup
- Pour in the chicken broth, and then add the bay leaves and thyme. Stir to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes until the vegetables are tender.
Shred The Chicken
- While the soup is simmering, take the cooled chicken breasts and shred them using two forks. Once the soup has finished simmering, return the shredded chicken to the pot.
Final Touches
- Season the soup with more salt and pepper, if needed. Squeeze in a bit of fresh lemon juice for added brightness.
- Let the soup simmer for another 5 minutes to meld the flavors together.
Serve
- Serve your hearty, low-carb chicken soup hot, and garnish with fresh parsley if desired.

Ingredient Insights

Chicken Breast: This lean protein is an excellent base for any soup. It cooks quickly, is low in fat, and provides a satisfying, hearty texture once shredded. Plus, it’s an excellent source of lean protein, helping you feel full longer.
Zucchini: Zucchini is one of those vegetables that blends in so well with the other flavors, you almost forget it’s there. It absorbs the savory broth, adds a lovely tender texture, and is virtually carb-free. Perfect for a low-carb swap!
Mushrooms: Mushrooms bring an earthy flavor that enhances the savory, meaty taste of the chicken. They’re also low in carbs and packed with nutrients like fiber and antioxidants.
Chicken Broth: Always opt for low-sodium broth to control the salt content of the soup. Chicken broth is a great source of collagen and helps the soup maintain that classic richness without adding extra fat.

Expert Tips

Shredding Chicken: If you prefer even more flavor in your chicken, try roasting the chicken breasts first instead of sautéing them. The roasted chicken will have a more intense flavor that will transfer into the broth.
Vegetable Variations: Feel free to experiment with other low-carb vegetables like spinach, kale, or cauliflower rice if you want a bit more texture or variation. These will add volume without adding many carbs.
Spices & Herbs: Don’t be afraid to play around with herbs! Dill, rosemary, or parsley would also be wonderful additions, giving the soup a slightly different twist. If you like heat, a pinch of red pepper flakes can add a nice kick.
Make it Creamy: If you want a creamy texture, add a splash of heavy cream or coconut milk at the end of cooking. Just remember that this will increase the fat content, so adjust accordingly if you’re watching those macros.
Slow Cooker or Instant Pot: You can make this recipe in a slow cooker or an Instant Pot for added convenience. Simply cook the chicken, sauté the veggies, then transfer everything to the slow cooker or Instant Pot with the broth and herbs. Let it cook for 4-6 hours on low or 25 minutes on high in the Instant Pot.

Recipe Variations

Vegetarian Version: Skip the chicken and opt for tofu or a variety of mushrooms to maintain that hearty, meaty texture. You could even add some plant-based chicken to keep the feel of a classic chicken soup.
Spicy Chicken Soup: Add diced jalapeños, a dash of hot sauce, or chili flakes to bring some spice to your soup.
Asian-Inspired: Add a splash of coconut aminos, some fresh ginger, and a bit of lime juice to create a more Thai-inspired low-carb chicken soup.

Final Words

This low-carb chicken soup is a total game changer for anyone trying to maintain a low-carb diet while still enjoying a rich, flavorful meal. It’s simple to prepare, customizable, and makes for great leftovers. Plus, it’s a one-pot wonder, making clean-up a breeze. The combination of tender chicken, savory broth, and fresh vegetables is sure to satisfy your cravings without the heavy carb load.

Chicken Soup Low Carb Recipe