Low Carb Hearty Chicken and Vegetable Soup

Dive into a steaming bowl of comfort with this Low Carb Hearty Chicken and Vegetable Soup, a wholesome one-pot recipe that's as nourishing as it is delicious. Brimming with tender shredded chicken, vibrant low-carb veggies like zucchini, cauliflower, and bell pepper, and infused with savory herbs like thyme and oregano, this soup strikes the perfect balance between flavor and nutrition. With its light yet satisfying broth made from chicken stock and a fragrant blend of garlic and onions, it's a guilt-free dish that's ready in under an hour. Naturally gluten-free and keto-friendly, this cozy soup is perfect for meal prep, a quick weeknight dinner, or warming up on chilly days. Garnished with fresh parsley for a bright finish, it’s a versatile, low-carb meal the whole family will love.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

3. Add the minced garlic to the pot and sauté for another minute until fragrant.

Step 4

4. Place the chicken breasts in the pot and cook for about 5 minutes per side, until they are browned but not cooked through.

Step 5

5. Remove the chicken from the pot and set aside on a plate.

Step 6

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.

Step 7

7. Pour the chicken broth into the pot and add the dried thyme, dried oregano, bay leaf, salt, and black pepper. Stir to combine.

Step 8

8. Return the chicken breasts to the pot. Bring the soup to a boil, then lower the heat to a simmer.

Step 9

9. Cover the pot and let simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.

Step 10

10. Remove the chicken from the soup, shred with two forks, and return it back to the pot.

Step 11

11. Taste the soup and adjust seasoning as necessary. Remove the bay leaf.

Step 12

12. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2642.7g)

Amount per serving	% Daily Value*
Calories	1199.9

Total Fat 42.4g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 295.8mg	0%
Sodium 8020.3mg	0%
Total Carbohydrate 66.0g	0%
Dietary Fiber 15.5g	0%
Total Sugars 36.1g
Protein 137.2g	0%

Vitamin D 3.5IU	0%
Calcium 378.8mg	0%
Iron 11.1mg	0%
Potassium 4135.7mg	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: 31.9%

Protein: 45.9%

Carbs: 22.1%