Low Carb Hearty Chicken and Veggie Soup

Warm up your day with this Low Carb Hearty Chicken and Veggie Soup, a flavorful and nutritious dish that's perfect for healthy weeknight dinners or meal prep. Packed with tender shredded chicken, vibrant zucchini, cauliflower florets, and aromatic herbs like thyme and oregano, this soup delivers comforting flavors without the carbs. A touch of fresh parsley and a splash of lemon juice brighten up the broth, while the combination of sautéed onions, carrots, and celery adds depth to every spoonful. Ready in just an hour, this gluten-free, keto-friendly recipe is both wholesome and satisfying, offering a light yet filling meal the whole family will love.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large soup pot over medium-high heat.

Step 2

Season 1 pound of boneless, skinless chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 3

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.

Step 4

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.

Step 5

Add 4 minced garlic cloves and cook for another minute until fragrant.

Step 6

Pour in 8 cups of chicken broth and add 1 bay leaf, 1 teaspoon of dried thyme, and 0.5 teaspoon of dried oregano.

Step 7

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.

Step 8

Remove the chicken from the pot, shred it using two forks, and return it to the pot.

Step 9

Add 1 medium diced zucchini and 2 cups of cauliflower florets.

Step 10

Continue to simmer the soup for another 10-15 minutes until the vegetables are tender.

Step 11

Stir in 0.25 cup of chopped fresh parsley and 2 tablespoons of lemon juice before serving.

Step 12

Taste and adjust seasoning if needed, and serve hot.

Nutrition Facts

Serving size	(3454.4g)

Amount per serving	% Daily Value*
Calories	1418.2

Total Fat 46.8g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7574.0mg	0%
Total Carbohydrate 67.5g	0%
Dietary Fiber 19.7g	0%
Total Sugars 29.8g
Protein 180.8g	0%

Vitamin D 4.5IU	0%
Calcium 642.5mg	0%
Iron 16.8mg	0%
Potassium 5944.5mg	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: 29.8%

Protein: 51.1%

Carbs: 19.1%