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The Best High Protein Low Carb Chicken Soup - Comforting, Fresh, and Satisfying

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

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs if you prefer)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 ribs celery, sliced
  • 2 medium carrots, sliced thin (optional if you need ultra low carb)
  • 1 small zucchini, diced
  • 1 cup cauliflower florets, small bite-size
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional for heat)
  • Juice of 1/2 lemon (about 1 tablespoon), plus wedges for serving
  • 1/4 cup fresh parsley, chopped
  • 2 cups baby spinach or chopped kale
  • Optional boosters: 1 teaspoon grated fresh ginger, 1 teaspoon turmeric, 1 tablespoon coconut aminos or tamari (gluten-free, low carb) for depth

Method
 

  1. Prep the aromatics and veggies. Dice the onion, mince the garlic, and slice the celery and carrots. Chop the zucchini and break the cauliflower into small florets. Keep the spinach and parsley for the end.
  2. Sweat the aromatics. Warm the olive oil in a large pot over medium heat. Add onion and celery with a pinch of salt. Cook 4–5 minutes until softened, stirring often. Add garlic and cook 30 seconds until fragrant.
  3. Build the base. Stir in carrots, zucchini, and cauliflower. Add thyme, oregano, black pepper, and red pepper flakes. Cook 2 minutes to wake up the spices. If using ginger or turmeric, add them now.
  4. Add broth and bay leaf. Pour in the chicken broth and add the bay leaf. Bring to a gentle boil.
  5. Poach the chicken. Lower the heat to a simmer. Nestle in the chicken breasts. Cover and simmer 12–16 minutes, depending on thickness, until the chicken reaches 165°F/74°C and is just cooked through.
  6. Shred the chicken. Transfer the chicken to a cutting board. Let rest 3 minutes, then shred with two forks into bite-size pieces.
  7. Finish the soup. Return the shredded chicken to the pot. Stir in spinach and parsley. Simmer 2–3 minutes until greens wilt. Add lemon juice and taste. Adjust salt, pepper, and acidity as needed. For a deeper savory note, add a splash of coconut aminos or tamari.
  8. Serve hot. Ladle into bowls. Garnish with extra parsley and lemon wedges. Add more red pepper flakes if you like heat.