35-Minute Low-Carb Chicken Soup Recipe You’ll Crave

There’s nothing quite like a steaming bowl of low-carb chicken soup when you’re craving something comforting yet healthy. This recipe has been my go-to for years – it’s packed with protein, loaded with flavor, and comes together in just about 30 minutes. What I love most is how simple it is; just a handful of fresh ingredients simmered to perfection.

The magic happens when you brown the chicken first – that golden crust adds so much depth to the broth. Then the veggies soften just enough to keep their texture without turning mushy. It’s the kind of soup that makes you feel nourished without weighing you down, perfect for those watching their carb intake or just wanting a light, satisfying meal.

What really sets this low-carb chicken soup apart is how the flavors develop as it simmers. The thyme and bay leaf work their magic, creating a broth that’s fragrant and rich. And the best part? It tastes even better the next day, making it ideal for meal prep. Whether you’re following a keto diet or just want a wholesome, easy dinner, this soup delivers every time.

Why You’ll Love This Low-Carb Chicken Soup

Trust me, this isn’t just another chicken soup recipe – it’s become my weekly staple for so many reasons:

• Quick & easy: Ready in 35 minutes flat – perfect for those “I need dinner NOW” nights
• Protein-packed: With 25g protein per bowl, it keeps you full for hours
• Cozy without the carbs: All the comfort of classic chicken soup, minus the heavy noodles
• Meal prep hero: Tastes even better the next day (if it lasts that long!)

Honestly? My kids don’t even realize they’re eating something healthy when they go back for seconds.

Ingredients for Low-Carb Chicken Soup

Here’s what you’ll need to make this simple yet flavorful soup – I promise it’s all stuff you probably have on hand already:

• 2 tbsp olive oil – for that perfect golden sear on the chicken
• 1 lb boneless chicken breast, cubed into bite-sized pieces
• 1 medium onion, finely diced (trust me, smaller pieces distribute flavor better)
• 3 cloves garlic, minced (fresh is best – that jarred stuff just won’t do)
• 2 stalks celery, chopped into half-moons
• 2 medium carrots, sliced (not too thin – we want some texture!)
• 6 cups chicken broth (homemade if you’ve got it – it makes all the difference)

My secret weapon? A handful of fresh spinach or kale stirred in at the end for extra nutrients. Totally optional, but so good!

How to Make Low-Carb Chicken Soup

Don’t let the simplicity fool you – there’s a method to making this soup truly shine. I’ve burned enough batches (oops!) to know these steps matter. The key is building flavors layer by layer, just like my grandma taught me.

Step 1: Sauté the Chicken

First, heat that olive oil in your favorite soup pot over medium heat. When it shimmers (that’s when you know it’s ready), add your cubed chicken. Here’s my trick: don’t crowd the pan! Give each piece space to get that beautiful golden crust – about 5 minutes total. You’ll hear that satisfying sizzle when it’s perfect.

Step 2: Cook the Vegetables

Now the fun part! Toss in your onion, garlic, celery and carrots all at once. The smell is incredible already, right? Stir everything around for about 3 minutes – just until the onions turn translucent and the carrots soften slightly at the edges. You want them tender but still with some bite.

Step 3: Simmer the Soup

Pour in that glorious chicken broth and sprinkle in your seasonings. Don’t forget the bay leaf – it’s the unsung hero here! Bring everything to a gentle boil, then immediately reduce to a simmer. Let it bubble away for 20 minutes – the magic happens as all those flavors mingle. Just remember to fish out that bay leaf before serving (learned that the hard way once!).

Tips for the Best Low-Carb Chicken Soup

After making this soup more times than I can count, here are my can’t-live-without tips:

• Homemade broth is game-changing – I keep frozen homemade stock for this exact recipe. The depth of flavor beats store-bought every time.
• Stir occasionally while simmering – Just a quick stir every 5-10 minutes prevents sticking and helps flavors blend evenly.
• Taste before serving – Broths vary in saltiness, so I always adjust seasoning at the end. Sometimes it needs just an extra pinch!

Bonus tip: Let it sit 10 minutes off heat before serving – the flavors intensify beautifully.

Variations for Low-Carb Chicken Soup

This soup is like a blank canvas – so easy to customize! Swap chicken for turkey if you’ve got leftovers, or toss in zucchini noodles for extra veggies. Craving something different? Try adding cauliflower rice (it soaks up all that delicious broth!) or kick up the heat with a pinch of red pepper flakes.

Serving Suggestions for Low-Carb Chicken Soup

This soup shines all on its own, but if you’re like me and love a little something on the side, here are my favorite pairings:

• Crispy keto bread – Perfect for dunking into that savory broth
• Simple green salad – The fresh crunch balances the soup’s richness
• Roasted asparagus – Just toss with olive oil and salt for an easy veggie side

Honestly though? Sometimes I just curl up with a giant bowl and call it a meal!

Storing and Reheating Low-Carb Chicken Soup

This soup keeps beautifully! Let it cool completely, then store in airtight containers in the fridge for up to 3 days – though mine never lasts that long. For longer storage, freeze it flat in freezer bags (so smart for space!) and it’ll stay perfect for a month.

When reheating, I prefer the stovetop – just warm gently over medium-low heat until steaming. In a pinch, the microwave works too – stir every 30 seconds to heat evenly. Pro tip: Add a splash of fresh broth if it thickens in the fridge.

Nutritional Information for Low-Carb Chicken Soup

While exact numbers vary based on your ingredients, this soup is naturally low in carbs and high in protein – exactly what you want in a healthy meal! Remember, nutritional values are estimates, but trust me, your body will thank you for this nourishing bowl.

FAQs About Low-Carb Chicken Soup

Can I use frozen veggies in this soup?
Absolutely! Frozen carrots, celery, and onion work great here – just toss them straight from the freezer into the pot. They’ll take about 5 extra minutes to soften. I keep a bag of mixed frozen veggies specifically for last-minute soup emergencies!

Is this chicken soup keto-friendly?
You bet! With just 10g net carbs per serving (thanks to all those fresh veggies and no starchy add-ins), it fits perfectly into a keto diet. I’ve served this to my keto friends countless times – they always ask for the recipe.

How can I thicken the soup if it’s too thin?
Here’s my trick: scoop out about half a cup of the cooked veggies, blend them smooth, then stir back in. It thickens beautifully without adding carbs! Some folks use xanthan gum (just a pinch), but I prefer the natural veggie method.

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