Best Low Carb Chicken Soup Recipes

LOW-CARB CHICKEN-VEGETABLE SOUP

Steps:

• Combine water, stock, celery, carrots, onion, garlic, parsley, thyme, paprika, salt, black pepper, and bay leaf in a pot. Bring to a simmer, cover, and cook until vegetables are soft, 20 to 30 minutes.
• Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

LOW-CARB CHICKEN AND VEGETABLE SOUP

Steps:

• Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
• Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

LOW CARB CHICKEN ENCHILADA SOUP (SLOW COOKER, CROCK POT)

Steps:

• Put all ingredients into your slow cooker; stir well.
• Cook on high for 4-5 hours or low 7-8 hours.

MEXICAN CHICKEN LIME SOUP (LOW FAT AND LOW CARB!)

Steps:

• Dice the onion, celery and jalapeno. Mince the garlic. Heat the olive oil in a large pot over medium heat. Add the onion, celery, jalapeno and garlic and cook for about 5 minutes or until tender.
• Add the chicken breast, broth, can of tomatoes, oregano and cumin to the pot. Bring the mixture to a boil, reduce heat to low, cover and simmer for 1 hour.
• remove the chicken from the pot, shred with 2 forks and return to the pot. squeeze the lime juice into the soup.
• Rinse the cilantro and roughly chop. add salt as desired. Stir and serve!

LOW-CARB MEXICAN CHICKEN SOUP

Steps:

• Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
• Remove chicken and shred with 2 forks.
• Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

ANDY'S SOUTH-WEST CHICKEN SOUP (ATKINS-LOW CARB)

Steps:

• Cut chicken breast into chunks, sized to your liking (bite-size).
• Sauté bell pepper, garlic and onion in butter.
• Add chicken to the pan with bell pepper, garlic, onion, and butter. (season to taste) cook chicken just to to the point where it begins to change color (cooked-color).
• Preheat crock pot and add chicken stock, tomatoes, green chilies and the remaining ingredients from the pan.
• Stir in taco or chili seasoning.
• Set crock pot to high for around 45 minutes and reduce heat to low until ready to serve.
• Garnish with sharp cheddar and sour cream.
• NOTE: If you would like a little thicker more chili like consistency, cook uncovered, and maybe add a small can of tomato paste.
• (Options for non-Atkins users).
• Beans (should help for a thicker consistency).
• Rice.
• Garnish with corn chips.

LOW-CARB SLOW COOKER CHICKEN SOUP

Steps:

• Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
• Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

LOW CARB CHICKEN & BLACK BEAN SOUP

Steps:

• Mix ingredients together in a large pot except sour cream.
• Simmer for 15 minutes. Stir in the sour cream before serving.
• Serve with low carb pita chips.

LOW CARB SPICY PEANUT CHICKEN SOUP

Steps:

• Saute vegetables in oil until soft, about 5 minutes.
• Add chicken broth and diced tomatoes and bring to a boil.
• Add raw chicken breasts and poach in the soup for 15 minutes.
• Remove the chicken breasts, dice and return to the pot.
• Add the peanut butter, heavy cream and crushed red pepper; stir well to combine and heat thoroughly.

PAUL'S AWESOME LOW CARB CREAM OF CHICKEN SOUP

Steps:

• Dice Onions, Celery & Chicken (dice chicken separately).
• in a 4 quart pan Sautee Onion & Celery in butter for approximately 5 minutes.
• In non stick frying pan cook 3 ounce chicken breast submerged in water until cooked (approximately 5 minutes)
• Add all ingredients (except chicken) into a the 4 quart pot. Stir ingredients & bring contents of pot to a simmer. Once Pot is at a simmer let simmer for eight minutes.
• Once soup is finished simmering remove from heat & let cool enough so that it can be placed in Blender. Blend for 1 minute. Add Chicken to soup & serve.

GREEN CHILE CHICKEN TORTILLA SOUP (LOW CARB)

Steps:

• Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes.
• Heat tortilla then cut into 1/4 inch strips.
• To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.

LOW CARB CHICKEN SOUP

Steps:

• Season both sides of the chicken thighs with the garlic salt and pepper.
• In a 5 qt sauce pan, heat butter and be careful not to burn it.
• Brown both sides of thighs in the butter and add chicken base.
• pour broth over the chicken and bring to a boil and keep boiling until chicken is cooked through.
• chop all vegetables.
• remove chicken from the broth, and add veggies to the pot.
• chop the chicken into chunks and remove bones and return to the broth.
• simmer until the veggies are tender and season the broth to taste.
• (i sometimes add another tablespoon of butter to the broth to make it more rich).

ANDY'S SOUTH-WEST CHICKEN SOUP (ATKINS-LOW CARB)

Steps:

• Cut chicken breast into chunks, sized to your liking (bite-size).
• Sauté bell pepper, garlic and onion in butter.
• Add chicken to the pan with bell pepper, garlic, onion, and butter. (season to taste) cook chicken just to to the point where it begins to change color (cooked-color).
• Preheat crock pot and add chicken stock, tomatoes, green chilies and the remaining ingredients from the pan.
• Stir in taco or chili seasoning.
• Set crock pot to high for around 45 minutes and reduce heat to low until ready to serve.
• Garnish with sharp cheddar and sour cream.
• NOTE: If you would like a little thicker more chili like consistency, cook uncovered, and maybe add a small can of tomato paste.
• (Options for non-Atkins users).
• Beans (should help for a thicker consistency).
• Rice.
• Garnish with corn chips.