Low-Carb Vegetable and Chicken Soup

This comforting soup is packed with fresh vegetables and tender chicken, making it a healthy and satisfying meal. It’s perfect for those looking to enjoy a flavorful dish while keeping carbs low.

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TIME1 hr 25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon olive oil 4 bone-in chicken thighs, skin removed 4 carrots, cut into 1/2-inch pieces 4 stalks celery, cut into 1/2-inch pieces 1 small onion, chopped 1 (32 fluid ounce) container chicken stock 2 cups water 2 cups chopped fresh green beans 2 cups frozen riced cauliflower, thawed and drained 2 cups finely chopped broccoli ½ (8 ounce) can tomato sauce 2 teaspoons chicken soup base (such as Better Than Bouillon®) 1 large bay leaf salt and ground black pepper to taste

02 / HOW TO MAKE IT

Let's cook.

Brown the Chicken

Start by heating some oil in a large Dutch oven over medium-high heat. Once hot, add the chicken thighs and cook them for about 2 to 3 minutes on each side until nicely browned. Take the chicken out and set it aside for now.

02

Saut Vegetables

In the same pot, toss in the carrots and celery. Turn the heat down to medium and let them cook until they start to soften, which should take around 10 minutes. Then add the onions and cook everything together until the onions become translucent, about 5 more minutes.

03

Simmer Chicken and Veggies

Lower the heat to low and pour in the chicken stock and water. Add the green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, and season with salt and pepper. Nestle the chicken thighs back into the pot and let everything simmer gently. Cook until the chicken is no longer pink inside and the juices run clear, usually around 30 to 45 minutes. If you have a meat thermometer, it should read 165°F near the bone.

04

Shred and Stir Chicken

Once the chicken is cooked through, take it out and shred the meat with two forks. Stir the shredded chicken back into the soup, give it a good mix, and it’s ready to serve.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use bone-in chicken for a richer broth and more depth of flavor.
- Chop vegetables into similar sizes to ensure even cooking.
- Let the soup simmer gently to keep the chicken tender and prevent the vegetables from becoming mushy.

Why you’ll love it

This soup is packed with fresh vegetables and lean chicken, making it both nutritious and satisfying. It’s low in carbs but high in flavor, perfect for anyone looking to eat healthy without sacrificing taste. Plus, it’s easy to customize with your favorite veggies.

Serving ideas

Serve this soup warm with a sprinkle of fresh herbs like parsley or cilantro on top. It pairs well with a simple side salad or a slice of low-carb bread for a complete meal. Adding a spoonful of sour cream or avocado can also enhance the creaminess.

Storage & leftovers

Allow the soup to cool before storing it in an airtight container. It will keep well in the fridge for up to 4 days or freeze for up to 3 months. When reheating, warm gently on the stove to preserve the texture of the chicken and vegetables.