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+ servings
Low-Carb Chicken-Vegetable Soup
Prep
15 mins
Cook
30 mins
Total
45 mins
 

I wanted to make a simple chicken soup without noodles or rice that was low-carb, healthy, and delicious! Use this as a base and add your own take on spices and veggies. Recipe from allrecipes.com

Course: Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine: American, Mediterranean
Keyword: American, Break-Fast Meal, Dinners + Mains, Light Meal, Mediterranean
Diet: Carnivore, Dairy Free, Gluten Free, Keto, Low Carb, Paleo
Servings: 6
Calories: 144 kcal
Ingredients
  • 6 cups water
  • 2 cups chicken stock
  • 4 medium celery stalks, sliced
  • 3 medium carrots sliced
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp parsley fresh, chopped
  • 1 tsp ground thyme
  • 1/2 tsp paprika
  • salt
  • pepper
  • 1 bay leaf
  • 1 lb chicken chopped, cooked
  • 4 cups yellow squash sliced
Instructions
  1. 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.

  2. Add cooked chicken and squash to the pot and simmer until squash is tender, about 10 minutes more.

Nutrition Facts
Low-Carb Chicken-Vegetable Soup
Amount Per Serving
Calories 144 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 197mg9%
Potassium 543mg16%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 10g20%
Vitamin A 5605IU112%
Vitamin C 19mg23%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.