Description
A warm and nourishing low-carb chicken soup, perfect for chilly days, packed with tender chicken, savory vegetables, and a rich broth.
Ingredients
Scale
- 2 tablespoons olive oil or avocado oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 medium)
- 8 cups chicken bone broth or stock
- 1/2 cup heavy cream or coconut cream (optional)
- 1/2 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- Optional Low-Carb “Noodles”: 1 large zucchini, spiralized or 1/2 head of cauliflower florets
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Add minced garlic and cubed chicken; cook for 3-5 minutes until chicken is lightly browned.
- Pour in chicken broth, add thyme and rosemary, season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
- Cover and let simmer for 20-25 minutes until chicken is cooked through.
- If using low-carb noodles, add zucchini or cauliflower during the last 5-7 minutes of cooking.
- Stir in heavy cream (if using) and fresh parsley. Taste and adjust seasonings.
- Ladle soup into bowls and serve immediately, topped with extra parsley if desired.
Notes
For a creamier soup, blend a portion of the broth and veggies before adding chicken. This recipe can be adapted for a Crockpot by slow cooking the ingredients for 6-8 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg