Low Carb Hearty Chicken and Veggie Soup
Warm up with a bowl of this **Low Carb Hearty Chicken and Veggie Soup**, the perfect comfort food that doesn't skimp on nutrition! Packed with tender shredded chicken, vibrant vegetables like zucchini, cauliflower, carrots, and celery, and flavored with garlic, thyme, and a hint of lemon, this soup is as nourishing as it is flavorful. The recipe uses a wholesome chicken broth base and skips heavy starches, making it ideal for those following a low-carb diet or seeking a lighter yet satisfying meal. Ready in just an hour, this one-pot wonder is easy to make, filling, and perfect for meal prep. Serve it as a cozy weeknight dinner or as a healthy lunch option—your family will thank you!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium medium onion, diced
- 3 celery stalks, sliced
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 1 medium zucchini, diced
- 2 cups cauliflower florets
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat.
Season 1 pound of boneless, skinless chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Add the chicken breasts to the pot and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add 1 diced medium onion, 3 sliced celery stalks, and 2 sliced carrots. Sauté for 5 minutes until the vegetables are softened.
Add 4 minced garlic cloves and cook for another minute until fragrant.
Pour in 8 cups of chicken broth and add 1 bay leaf, 1 teaspoon of dried thyme, and 0.5 teaspoon of dried oregano.
Return the chicken breasts to the pot. Cover, and bring to a simmer over low heat. Cook for 20 minutes until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and return it to the pot.
Add 1 medium diced zucchini and 2 cups of cauliflower florets.
Continue to simmer the soup for another 10-15 minutes until the vegetables are tender.
Stir in 0.25 cup of chopped fresh parsley and 2 tablespoons of lemon juice before serving.
Taste and adjust seasoning if needed, and serve hot.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7574 mg | 329% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 29.8 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 642 mg | 49% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5944 mg | 126% | |
*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.
