THE RECIPE JOURNAL · Main Course
Low-Carb Soup with Chicken and Vegetables
This comforting soup is packed with tender chicken and fresh vegetables, making it a perfect low-carb meal for any day. It’s easy to prepare and full of flavor, ideal for a healthy, satisfying dinner.
FROM THE KITCHEN • Low-Carb Soup with Chicken and Vegetables
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Sear 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 they get a nice sear. Take the chicken out and set it aside for now.
02
Saut Vegetables Gently
Next, toss in the carrots and celery, lowering the heat to medium. Let them cook gently 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
Turn the heat down to low and pour in the chicken stock and water. Stir in 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. Let everything simmer gently for 30 to 45 minutes, until the chicken is cooked through and no longer pink near the bone. You can check with a thermometer—it should read 165°F.
04
Shred and Stir Chicken
Once the chicken is done, take it out and shred the meat. Return the shredded chicken to the soup, give it a good stir, and it’s ready to enjoy!
Why you’ll love it
This soup is a comforting and healthy meal that fits perfectly into a low-carb lifestyle. It’s packed with lean protein and fresh vegetables, making it both satisfying and nourishing. Plus, it’s easy to customize with your favorite herbs and spices.
How to serve
Serve the soup hot with a sprinkle of fresh herbs like parsley or cilantro. It pairs well with a side salad or a small portion of avocado for added healthy fats. For extra warmth, add a dash of chili flakes or a squeeze of lemon juice.
Storage & leftovers
Allow the soup to cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove to maintain the texture and flavor.
