Low Carb Classic Homemade Chicken Broth Soup
Warm, comforting, and absolutely wholesome, this Low Carb Classic Homemade Chicken Broth Soup is the ultimate feel-good dish that’s perfect for any occasion. Featuring tender shredded chicken, aromatic herbs like fresh thyme and parsley, and a slow-simmered golden broth enriched with carrots, celery, garlic, and onion, this recipe delivers natural flavors in every spoonful. Not only is it low in carbohydrates, but it’s also packed with nutrients, making it a fantastic choice for clean eating and healthy living. With minimal prep time and a slow-cooking process that allows the ingredients to meld beautifully, this soup is a nourishing meal that’s easy to make and serves up to eight. Perfect for pairing with a side salad or enjoying on its own, it’s a warm bowl of homemade goodness you’ll love to come back to time and time again.
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Recipe Information
Ingredients
- 1 approximately 3-4 pounds whole chicken
- 12 cups water
- 2 medium carrots
- 2 medium celery stalks
- 1 medium onion
- 4 cloves garlic
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 teaspoon black peppercorns
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parsley
Instructions
Rinse the whole chicken under cold running water and pat dry with paper towels.
Place the chicken in a large stockpot and add the 12 cups of water.
Peel and roughly chop the carrots and celery, and add them to the pot.
Peel the onion and garlic cloves, slicing the onion into quarters and the garlic cloves in half. Add them to the pot.
Add the bay leaf, fresh thyme sprigs, black peppercorns, and salt.
Bring the mixture to a boil over medium-high heat, skimming off any foam or fat that rises to the surface.
Once boiling, reduce the heat to low, cover the pot, and simmer for about 2.5 to 3 hours.
Carefully remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, remove the meat from the bones, shredding it into bite-sized pieces. Discard the skin and bones.
Strain the broth through a fine-mesh strainer into another pot or large heatproof bowl, discarding the vegetables and herbs.
Return the strained broth to the pot, add the shredded chicken back in, and season with the black pepper.
Chop the parsley and stir it into the soup.
Simmer the soup for an additional 10-15 minutes to allow the flavors to meld together.
Taste and adjust the seasoning with more salt and pepper if necessary.
Serve hot, garnishing with additional chopped parsley if desired.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.1 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1376 mg | 29% | |
*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.
