Low Carb Chicken Orzo Soup
Warm up with a bowl of comforting and nourishing Low Carb Chicken Orzo Soup, a delightful twist on the classic recipe that swaps traditional orzo for spiralized zucchini, making it perfect for low-carb or keto lifestyles. Packed with tender shredded chicken, vibrant vegetables like carrots and celery, and fragrant herbs such as thyme and oregano, this soup is a flavorful, guilt-free option. A splash of fresh lemon juice and parsley provides a bright, refreshing finish, while cooking techniques like searing the chicken for added flavor elevate this dish to restaurant-quality. Ready in under an hour, this light yet satisfying soup is ideal for family dinners or meal prep, offering a wholesome, cozy meal without the carbs. Perfect for anyone seeking healthy comfort food, this recipe is gluten-free, low-carb, and bursting with savory goodness!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 8 cups Chicken broth
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Zucchini, spiralized (as low-carb orzo)
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
Instructions
1. Begin by patting the chicken breasts dry with paper towels and season them with salt and black pepper on both sides.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and sear until golden on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set it aside.
3. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
4. Add the chicken broth, bay leaves, dried thyme, dried oregano, and the browned chicken breasts back into the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the chicken is fully cooked.
5. Once the chicken is cooked, remove it from the pot and, using two forks, shred the chicken into bite-sized pieces.
6. Return the shredded chicken to the pot. Add the spiralized zucchini (low-carb orzo) and continue to simmer for an additional 5 minutes until the zucchini is tender but not mushy.
7. Remove the bay leaves from the pot and discard them. Stir in the fresh parsley and lemon juice.
8. Taste and adjust seasoning with more salt or pepper if needed.
9. Serve the soup hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7431 mg | 323% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 22.5 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 557 mg | 43% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4830 mg | 103% | |
*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.
