Low Carb Chicken Corn Soup
Warm up with a comforting bowl of Low Carb Chicken Corn Soup, a delightful twist on a classic favorite that won't derail your healthy eating goals. This creamy, hearty soup is packed with tender bites of chicken, sweet corn, and nutrient-rich cauliflower, all brought together in a flavorful, herb-infused broth. By swapping heavy cream for unsweetened almond milk and incorporating wholesome ingredients like olive oil and fresh vegetables, this recipe offers a guilt-free indulgence that's low in carbs but big on flavor. Ready in just 50 minutes, it's perfect for cozy weeknight dinners or meal prep. Serve it hot, topped with a sprinkle of fresh parsley for a pop of color and extra freshness. Ideal for those seeking keto-friendly, gluten-free soup ideas!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, chopped
- 2 celery stalks, chopped
- 6 cups chicken broth
- 1 cup unsweetened almond milk
- 1 small cauliflower head, cut into florets
- 1 cup canned or frozen corn kernels
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by cutting the chicken breast into bite-sized pieces.
In a large pot, heat the olive oil over medium heat.
Add the minced garlic, chopped onion, and celery into the pot. Sauté for 3-4 minutes, or until the onion becomes translucent.
Add the chicken pieces to the pot, cooking for 5-7 minutes until they are lightly golden and cooked through, stirring occasionally.
Pour in the chicken broth and bring to a gentle boil.
Stir in the unsweetened almond milk and add the cauliflower florets.
Reduce the heat to a simmer and let it cook for about 15 minutes, until the cauliflower is tender.
Add the corn kernels, dried thyme, dried oregano, salt, and black pepper to the pot. Simmer for another 5 minutes.
Use an immersion blender to puree parts of the soup to your desired creaminess while keeping some chunks for texture.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5719 mg | 249% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 27.9 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 793 mg | 61% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4412 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
