Low-Carb Chicken Vegetable Soup

By | March 31, 2025

I wanted to make a keto chicken vegetable 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.

Submitted by
Vanessa Punnett Lucas

Updated on December 2, 2024


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Ingredients

Original recipe (1X) yields 6 servings

  • 6 cups water

  • 2 cups chicken stock

  • 4 medium celery stalks, sliced

  • 3 medium carrots, sliced

  • ½ cup chopped yellow onion

  • 2 tablespoons chopped fresh parsley

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 1 teaspoon ground thyme

  • ½ teaspoon paprika

  • salt and ground black pepper to taste

  • 1 pound chopped cooked chicken

  • 4 cups sliced yellow squash

Directions

  1. Combine water, stock, celery, carrots, onion, parsley, garlic, bay leaf, thyme, paprika, salt, and black pepper in a large pot; bring to a simmer. Cover and cook until vegetables are soft, 20 to 30 minutes.

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

Nutrition Facts (per serving)

185 Calories
6g Fat
10g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe
6
Calories
185
% Daily Value *
Total Fat
6g
8%
Saturated Fat
2g
9%
Cholesterol
57mg
19%
Sodium
350mg
15%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
12%
Total Sugars
3g
Protein
23g
45%
Vitamin C
13mg
15%
Calcium
66mg
5%
Iron
2mg
10%
Potassium
526mg
11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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