Low Carb Hearty Chicken and Vegetable Soup
Warm up with a bowl of Low Carb Hearty Chicken and Vegetable Soup—a wholesome, nutrient-packed meal perfect for any time of year. Featuring tender, shredded chicken breasts and a vibrant medley of fresh vegetables like zucchini, cauliflower, and bell pepper, this soup is both satisfying and guilt-free. Seasoned with aromatic herbs like thyme, oregano, and a hint of garlic, it's simmered to perfection in a flavorful chicken broth. With just 15 minutes of prep time and a total cook time of under an hour, this low-carb, high-protein dish is as convenient as it is delicious. Perfect for meal prep or family dinners, this comforting soup will quickly become a go-to favorite. Garnish with fresh parsley to bring out its robust flavors and enjoy a healthy twist on a classic comfort food!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 large carrots
- 2 pieces celery stalks
- 1 medium green bell pepper
- 1 medium zucchini
- 1 cup cauliflower florets
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
1. Start by prepping your ingredients: Dice the onion, mince the garlic, slice the carrots and celery, and chop the bell pepper and zucchini into bite-sized pieces.
2. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and sauté for about 4 minutes, until they are translucent.
3. Add the minced garlic to the pot and sauté for another minute until fragrant.
4. Place the chicken breasts in the pot and cook for about 5 minutes per side, until they are browned but not cooked through.
5. Remove the chicken from the pot and set aside on a plate.
6. Add the sliced carrots, celery, bell pepper, zucchini, and cauliflower florets to the pot. Stir well and cook for 5 minutes to allow the vegetables to begin to soften.
7. Pour the chicken broth into the pot and add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.
8. Return the chicken breasts to the pot. Bring the soup to a boil, then lower the heat to a simmer.
9. Cover the pot and let simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.
10. Remove the chicken from the soup, shred with two forks, and return it back to the pot.
11. Taste the soup and adjust seasoning as necessary. Remove the bay leaf.
12. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 8020 mg | 349% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 36.1 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4136 mg | 88% | |
*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.
