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Low Carb Chicken Vegetable Soup - Cozy, Light, and Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and a silky finish.
  • Onion (1 medium), diced.
  • Celery (2–3 ribs), sliced.
  • Carrots (2 small), thinly sliced (optional for strict low carb; see notes).
  • Garlic (3–4 cloves), minced.
  • Chicken: 1 to 1.5 pounds boneless, skinless breasts or thighs, cut into bite-size pieces or shredded rotisserie chicken.
  • Low-sodium chicken broth: About 8 cups.
  • Zucchini (1 large), chopped.
  • Cauliflower (2 cups florets), small bite-size pieces.
  • Green beans (1 cup), trimmed and cut into 1-inch pieces.
  • Baby spinach (2–3 cups), loosely packed.
  • Lemon: Zest and juice of 1/2 lemon.
  • Fresh herbs: Parsley and/or dill, chopped (about 1/4 cup).
  • Bay leaf (1) and dried thyme (1/2 teaspoon), or Italian seasoning.
  • Salt and black pepper, to taste.
  • Red pepper flakes, optional for a little heat.

Method
 

  1. Warm the pot: Heat 1–2 tablespoons olive oil in a large soup pot over medium heat.
  2. Sauté aromatics: Add onion, celery, and carrots. Cook 5–7 minutes until softened and lightly golden. Stir in garlic and cook 30 seconds until fragrant.
  3. Add the chicken: If using raw chicken pieces, season with salt and pepper and add to the pot. Cook 3–4 minutes, stirring, just to lose the pink on the outside. If using pre-cooked or rotisserie chicken, wait and add it later.
  4. Build the broth: Pour in chicken broth. Add bay leaf, thyme, a pinch of red pepper flakes if using, and a generous pinch of salt and pepper. Bring to a gentle boil.
  5. Simmer the veggies: Add cauliflower and green beans. Reduce heat to a simmer and cook 10–12 minutes until just tender.
  6. Add quick-cooking veg: Stir in zucchini. Simmer 4–5 more minutes until crisp-tender.
  7. Finish with greens and brightness: Add spinach and let it wilt, 1–2 minutes. Stir in lemon zest and juice. If you’re using pre-cooked chicken, add it now and warm through for 3–4 minutes.
  8. Taste and adjust: Add more salt, pepper, or lemon to balance the flavors. Remove the bay leaf.
  9. Herb it up: Off the heat, stir in chopped parsley and/or dill. Drizzle a little extra olive oil on top for richness if you like.
  10. Serve: Ladle into bowls and enjoy hot. Garnish with extra herbs or a sprinkle of black pepper.