Low Carb Chicken And Vegetable Soup Recipes

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LOW-CARB CHICKEN-VEGETABLE SOUP



Low-Carb Chicken-Vegetable Soup image

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.

Provided by Vanessa Punnett Lucas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

6 cups water
2 cups chicken stock
4 medium celery stalks, sliced
3 medium carrots, sliced
½ cup chopped yellow onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 teaspoon ground thyme
½ teaspoon paprika
salt and ground black pepper to taste
1 bay leaf
1 pound chopped cooked chicken
4 cups sliced yellow squash

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.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 9.5 g, Cholesterol 57 mg, Fat 6.2 g, Fiber 3.3 g, Protein 22.5 g, SaturatedFat 1.7 g, Sodium 350.2 mg, Sugar 2.7 g

LOW-CARB CHICKEN AND VEGETABLE SOUP



Low-Carb Chicken and Vegetable Soup image

Wholesome and hearty low-carb meal. The deliciously rich flavor is created by using Better Than Bouillon® chicken soup base.

Provided by casmith30

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h25m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
4 bone-in chicken thighs, skin removed
4 carrots, cut into 1/2-inch pieces
4 stalks celery, cut into 1/2-inch pieces
1 small onion, chopped
1 (32 fluid ounce) container chicken stock
2 cups water
2 cups chopped fresh green beans
2 cups frozen riced cauliflower, thawed and drained
2 cups finely chopped broccoli
½ (8 ounce) can tomato sauce
2 teaspoons chicken soup base (such as Better Than Bouillon®)
1 large bay leaf
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 16.4 g, Cholesterol 47.5 mg, Fat 8.6 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 967.9 mg, Sugar 5.3 g

CHICKEN VEGETABLE SOUP LOW CARB/LOW FAT



Chicken Vegetable Soup Low Carb/Low Fat image

This soup is so tasty and good for you! Have as little or as much as you like! It is perfect for filling you up before your small meal of healthy stuff! I used this soup for colds/flus and even for dieting!!

Provided by limecat

Categories     Clear Soup

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

500 g skinless chicken breasts
3 carrots, chopped
4 celery, chopped
1 parsnip, chopped
1 leek, chopped
1 cup green beans, chopped
2 tablespoons parsley, chopped finely
1 garlic clove, crushed
3 -4 tablespoons chicken stock
8 cups water
salt & pepper

Steps:

  • Bring water to boil.
  • In the meantime, cut up all the vegetables into small cubes.
  • Cut the chicken into 1cm cubes.
  • Add the vegetables and garlic and stock and boil on high heat for 5 minutes, reduce heat and simmer for 15 minutes.
  • Add chicken and bring to boil for 2 minutes, then reduce heat and simmer for 20 minutes or longer.
  • Soup is ready when all ingredients have sunk to the bottom!

Nutrition Facts : Calories 97.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 40.2, Sodium 123, Carbohydrate 5.6, Fiber 1.5, Sugar 2.4, Protein 14.2

LOW CALORIE CHICKEN VEGETABLE SOUP



Low Calorie Chicken Vegetable Soup image

Found a recipe similar to this and kinda revised it a little. Very flavorful and you can't beat the calories per serving!!

Provided by heathersharee

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups chicken, cooked and cubed
4 cups chicken broth
10 ounces frozen mixed vegetables (or 2 cups of chopped veggies)
1 (14 1/2 ounce) can of petite diced tomatoes (I usually use about 1/2 to 3/4 of the can)
1 garlic clove
1/2 cup onion, choppped
1/4 teaspoon black pepper
1/2 teaspoon basil, crushed
1/2 teaspoon oregano
1/2 teaspoon marjoram

Steps:

  • In a large saucepan, mix chicken broth, onion, herbs, garlic and pepper. Stir in vegetables. Bring to a boil. Reduce heat, cover and simmer for 6-8 minutes or until vegetables are crisp-tender.
  • Stir in chicken and undrained tomatoes.
  • Heat thoroughly.

Nutrition Facts : Calories 83.5, Fat 1.3, SaturatedFat 0.3, Sodium 682.5, Carbohydrate 13.6, Fiber 3.3, Sugar 3.6, Protein 5.7

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