Low Carb Classic Homemade Chicken Broth Soup

Warm, nourishing, and packed with flavor, this Low Carb Classic Homemade Chicken Broth Soup is the ultimate comfort food with a healthy twist. Made from a whole chicken, fresh vegetables, and aromatic herbs like thyme and parsley, this wholesome soup is simmered to perfection over three hours, creating a rich, golden broth that’s bursting with natural goodness. Ideal for those following a low-carb lifestyle, it features no starchy add-ins—just pure, simple ingredients that let the deep, savory flavors shine. Each spoonful is filled with tender shredded chicken and a clean, delicate broth spiced with garlic, bay leaf, and black pepper, making it perfect as a soothing meal on a chilly day or a flavorful base for other dishes. Ready in just a few straightforward steps, this recipe yields a large batch, great for meal prep or family dinners. Enjoy this homemade chicken soup hot with a garnish of fresh parsley for a nourishing, low-carb meal that’s as comforting as it is satisfying.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 8

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

Directions

Step 1

Rinse the whole chicken under cold running water and pat dry with paper towels.

Step 2

Place the chicken in a large stockpot and add the 12 cups of water.

Step 3

Peel and roughly chop the carrots and celery, and add them to the pot.

Step 4

Peel the onion and garlic cloves, slicing the onion into quarters and the garlic cloves in half. Add them to the pot.

Step 5

Add the bay leaf, fresh thyme sprigs, black peppercorns, and salt.

Step 6

Bring the mixture to a boil over medium-high heat, skimming off any foam or fat that rises to the surface.

Step 7

Once boiling, reduce the heat to low, cover the pot, and simmer for about 2.5 to 3 hours.

Step 8

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.

Step 9

Strain the broth through a fine-mesh strainer into another pot or large heatproof bowl, discarding the vegetables and herbs.

Step 10

Return the strained broth to the pot, add the shredded chicken back in, and season with the black pepper.

Step 11

Chop the parsley and stir it into the soup.

Step 12

Simmer the soup for an additional 10-15 minutes to allow the flavors to meld together.

Step 13

Taste and adjust the seasoning with more salt and pepper if necessary.

Step 14

Serve hot, garnishing with additional chopped parsley if desired.

Nutrition Facts

Serving size	(4642.8g)

Amount per serving	% Daily Value*
Calories	363.8

Total Fat 12.2g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 102.1mg	0%
Sodium 2730.6mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 9.3g	0%
Total Sugars 15.1g
Protein 31.4g	0%

Vitamin D 0IU	0%
Calcium 369.2mg	0%
Iron 4.2mg	0%
Potassium 1375.7mg	0%

*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.

Source of Calories

Fat: 28.3%

Protein: 32.4%

Carbs: 39.2%