If you’re on a low-carb diet but still crave hearty and nourishing meals, soups are an excellent way to enjoy delicious flavors without the carb overload. Chicken and vegetables combine to create comforting, protein-packed bowls that warm you up and keep you feeling full longer.
Whether you want something creamy, brothy, or spicy, these 10 low carb chicken vegetable soup recipes will fit perfectly into your healthy lifestyle. Each recipe uses fresh ingredients and simple techniques, making them perfect for busy weeknights or meal prepping.
Plus, they’re packed with vitamins, minerals, and lean protein, so you can enjoy every spoonful guilt-free. Ready to dive into a flavorful, healthful soup journey?
Let’s get cooking!
Why You’ll Love This Recipe
These low carb chicken vegetable soups are not only delicious but incredibly versatile. They’re designed to be easy on your waistline without sacrificing taste.
Using fresh chicken and a variety of colorful vegetables, these soups are nutrient-dense and satisfying.
Each recipe offers a unique twist, from creamy coconut-infused broths to zesty tomato-based soups, ensuring you won’t get bored. They’re ideal for meal prep, freeze well, and are perfect for warming up after a long day.
Plus, they help you maintain steady energy levels with balanced protein and fiber.
Ingredients
- Chicken breast or thighs: about 1 to 1.5 pounds, boneless and skinless
- Low-carb vegetables: zucchini, spinach, kale, cauliflower, celery, bell peppers, green beans, mushrooms
- Broth: 6-8 cups chicken broth or stock (low sodium preferred)
- Aromatics: garlic cloves (3-5), yellow or white onion (1 medium), fresh herbs like parsley, thyme, or rosemary
- Healthy fats: olive oil or avocado oil (2-3 tablespoons)
- Spices: salt, black pepper, paprika, cumin, turmeric, chili flakes as desired
- Optional additions: coconut milk (for creamy soups), diced tomatoes, lemon juice, grated parmesan cheese
Equipment
- Large stockpot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Blender or immersion blender (optional, for creamy soups)
- Soup bowls for serving
Instructions
- Prepare the ingredients: Rinse chicken and vegetables. Dice the onion, mince garlic, chop vegetables into bite-sized pieces.
- Sauté aromatics: Heat oil in the stockpot over medium heat. Add onions and garlic and cook until translucent and fragrant, about 3-5 minutes.
- Add chicken: Toss in the chicken pieces and cook until they begin to brown, about 5 minutes. This seals in flavor.
- Add vegetables and broth: Stir in your chosen vegetables and pour in the chicken broth. Bring soup to a gentle boil.
- Simmer: Reduce heat and simmer uncovered for 20-30 minutes, until chicken is cooked through and vegetables are tender.
- Season: Add salt, pepper, and other spices to taste. For creamy versions, stir in coconut milk or blend part of the soup for texture.
- Finish: Add fresh herbs and a squeeze of lemon juice if desired. Taste and adjust seasoning before serving.
Tips & Variations
For a richer flavor, roast the chicken and vegetables before adding them to the broth. This caramelizes natural sugars and deepens the taste.
Use bone-in chicken for extra nutrients and a more robust broth.
Swap out vegetables based on season or preference, such as adding asparagus tips in spring or butternut squash in fall.
For spice lovers, add chopped jalapeños or a pinch of cayenne pepper. If you prefer a creamy texture without coconut milk, try blending cauliflower into the broth.
Meal prep tip: Make a big batch and freeze in individual portions for quick, healthy lunches or dinners.
Nutrition Facts
| Nutrient | Approximate Amount per Serving |
|---|---|
| Calories | 250-350 kcal |
| Protein | 30-35 grams |
| Fat | 8-12 grams |
| Carbohydrates | 6-10 grams (mostly fiber) |
| Fiber | 3-5 grams |
| Sodium | 400-600 mg (varies by broth) |
Serving Suggestions
Serve these soups hot with a sprinkle of fresh parsley or grated parmesan cheese on top for an extra burst of flavor. Pair with a light side salad or steamed low-carb vegetables for a balanced meal.
They also make great comfort food when paired with low-carb bread or cheesy cauliflower mash. For added texture, top with crunchy roasted pumpkin seeds or a dollop of sour cream.
10 Low Carb Chicken Vegetable Soup Recipes
Classic Chicken and Zucchini Soup
- Ingredients: 1 lb chicken breast, 2 medium zucchinis diced, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, salt & pepper, fresh parsley
- Instructions: Sauté onion and garlic in olive oil until fragrant. Add chicken and brown. Add zucchini and broth. Simmer 25 minutes. Season and garnish.
Creamy Coconut Chicken and Spinach Soup
- Ingredients: 1 lb chicken thighs, 4 cups spinach, 1 can coconut milk, 1 onion, 3 garlic cloves, 1 tbsp ginger, 6 cups chicken broth, 1 tbsp coconut oil, turmeric, salt, and pepper
- Instructions: Sauté onion, garlic, and ginger in coconut oil. Add chicken and brown. Add broth and turmeric, simmer 20 minutes. Stir in coconut milk and spinach until wilted.
Spicy Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head chopped, 1 onion, 2 garlic cloves, 1 tsp smoked paprika, 1/2 tsp chili flakes, 6 cups chicken broth, 2 tbsp olive oil
- Instructions: Sauté onion and garlic in olive oil. Add chicken and spices, brown slightly. Add cauliflower and broth, simmer 25 minutes. Blend half for creamy texture.
Chicken, Mushroom, and Kale Soup
- Ingredients: 1 lb chicken thighs, 2 cups kale chopped, 8 oz mushrooms sliced, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, thyme, salt, and pepper
- Instructions: Sauté onion, garlic, and mushrooms until soft. Add chicken and brown. Add broth and thyme, simmer 30 minutes. Stir in kale last 5 minutes.
Chicken, Bell Pepper, and Green Bean Soup
- Ingredients: 1 lb chicken breast, 2 bell peppers diced, 1 cup green beans chopped, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, cumin, salt, and pepper
- Instructions: Sauté onion, garlic, and bell peppers in olive oil. Add chicken and brown. Add broth, green beans, and cumin. Simmer 25 minutes.
Lemon Herb Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 2 cups mixed low-carb vegetables (celery, zucchini), 1 lemon (juice and zest), 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, rosemary, salt, and pepper
- Instructions: Sauté onion and garlic. Add chicken and brown. Add vegetables, broth, lemon juice, and herbs. Simmer 30 minutes.
Chicken and Cabbage Soup
- Ingredients: 1 lb chicken breast, 3 cups shredded cabbage, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, black pepper, salt
- Instructions: Sauté onion and garlic. Add chicken and brown. Add cabbage and broth. Simmer 25 minutes. Season and serve.
Italian Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 1 cup diced tomatoes, 2 cups zucchini, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, oregano, basil, salt, and pepper
- Instructions: Sauté onions and garlic. Add chicken and brown. Add tomatoes, zucchini, broth, and herbs. Simmer 30 minutes.
Curry Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 6 cups chicken broth, 1 tbsp coconut oil, salt, and pepper
- Instructions: Sauté onion and garlic in coconut oil. Add chicken and curry powder, brown slightly. Add cauliflower and broth. Simmer 25 minutes.
Chicken and Spinach Egg Drop Soup
- Ingredients: 1 lb chicken breast shredded, 4 cups spinach, 4 eggs beaten, 6 cups chicken broth, 3 garlic cloves, 2 tbsp olive oil, salt, and pepper
- Instructions: Sauté garlic in olive oil. Add broth and chicken, bring to simmer. Slowly drizzle in eggs while stirring. Add spinach last minute and serve immediately.
- Ingredients: 1 lb chicken thighs, 4 cups spinach, 1 can coconut milk, 1 onion, 3 garlic cloves, 1 tbsp ginger, 6 cups chicken broth, 1 tbsp coconut oil, turmeric, salt, and pepper
- Instructions: Sauté onion, garlic, and ginger in coconut oil. Add chicken and brown. Add broth and turmeric, simmer 20 minutes. Stir in coconut milk and spinach until wilted.
Spicy Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head chopped, 1 onion, 2 garlic cloves, 1 tsp smoked paprika, 1/2 tsp chili flakes, 6 cups chicken broth, 2 tbsp olive oil
- Instructions: Sauté onion and garlic in olive oil. Add chicken and spices, brown slightly. Add cauliflower and broth, simmer 25 minutes. Blend half for creamy texture.
Chicken, Mushroom, and Kale Soup
- Ingredients: 1 lb chicken thighs, 2 cups kale chopped, 8 oz mushrooms sliced, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, thyme, salt, and pepper
- Instructions: Sauté onion, garlic, and mushrooms until soft. Add chicken and brown. Add broth and thyme, simmer 30 minutes. Stir in kale last 5 minutes.
Chicken, Bell Pepper, and Green Bean Soup
- Ingredients: 1 lb chicken breast, 2 bell peppers diced, 1 cup green beans chopped, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, cumin, salt, and pepper
- Instructions: Sauté onion, garlic, and bell peppers in olive oil. Add chicken and brown. Add broth, green beans, and cumin. Simmer 25 minutes.
Lemon Herb Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 2 cups mixed low-carb vegetables (celery, zucchini), 1 lemon (juice and zest), 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, rosemary, salt, and pepper
- Instructions: Sauté onion and garlic. Add chicken and brown. Add vegetables, broth, lemon juice, and herbs. Simmer 30 minutes.
Chicken and Cabbage Soup
- Ingredients: 1 lb chicken breast, 3 cups shredded cabbage, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, black pepper, salt
- Instructions: Sauté onion and garlic. Add chicken and brown. Add cabbage and broth. Simmer 25 minutes. Season and serve.
Italian Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 1 cup diced tomatoes, 2 cups zucchini, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, oregano, basil, salt, and pepper
- Instructions: Sauté onions and garlic. Add chicken and brown. Add tomatoes, zucchini, broth, and herbs. Simmer 30 minutes.
Curry Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 6 cups chicken broth, 1 tbsp coconut oil, salt, and pepper
- Instructions: Sauté onion and garlic in coconut oil. Add chicken and curry powder, brown slightly. Add cauliflower and broth. Simmer 25 minutes.
Chicken and Spinach Egg Drop Soup
- Ingredients: 1 lb chicken breast shredded, 4 cups spinach, 4 eggs beaten, 6 cups chicken broth, 3 garlic cloves, 2 tbsp olive oil, salt, and pepper
- Instructions: Sauté garlic in olive oil. Add broth and chicken, bring to simmer. Slowly drizzle in eggs while stirring. Add spinach last minute and serve immediately.
- Ingredients: 1 lb chicken thighs, 2 cups kale chopped, 8 oz mushrooms sliced, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, thyme, salt, and pepper
- Instructions: Sauté onion, garlic, and mushrooms until soft. Add chicken and brown. Add broth and thyme, simmer 30 minutes. Stir in kale last 5 minutes.
Chicken, Bell Pepper, and Green Bean Soup
- Ingredients: 1 lb chicken breast, 2 bell peppers diced, 1 cup green beans chopped, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, cumin, salt, and pepper
- Instructions: Sauté onion, garlic, and bell peppers in olive oil. Add chicken and brown. Add broth, green beans, and cumin. Simmer 25 minutes.
Lemon Herb Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 2 cups mixed low-carb vegetables (celery, zucchini), 1 lemon (juice and zest), 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, rosemary, salt, and pepper
- Instructions: Sauté onion and garlic. Add chicken and brown. Add vegetables, broth, lemon juice, and herbs. Simmer 30 minutes.
Chicken and Cabbage Soup
- Ingredients: 1 lb chicken breast, 3 cups shredded cabbage, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, black pepper, salt
- Instructions: Sauté onion and garlic. Add chicken and brown. Add cabbage and broth. Simmer 25 minutes. Season and serve.
Italian Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 1 cup diced tomatoes, 2 cups zucchini, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, oregano, basil, salt, and pepper
- Instructions: Sauté onions and garlic. Add chicken and brown. Add tomatoes, zucchini, broth, and herbs. Simmer 30 minutes.
Curry Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 6 cups chicken broth, 1 tbsp coconut oil, salt, and pepper
- Instructions: Sauté onion and garlic in coconut oil. Add chicken and curry powder, brown slightly. Add cauliflower and broth. Simmer 25 minutes.
Chicken and Spinach Egg Drop Soup
- Ingredients: 1 lb chicken breast shredded, 4 cups spinach, 4 eggs beaten, 6 cups chicken broth, 3 garlic cloves, 2 tbsp olive oil, salt, and pepper
- Instructions: Sauté garlic in olive oil. Add broth and chicken, bring to simmer. Slowly drizzle in eggs while stirring. Add spinach last minute and serve immediately.
- Ingredients: 1 lb chicken thighs, 2 cups mixed low-carb vegetables (celery, zucchini), 1 lemon (juice and zest), 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, rosemary, salt, and pepper
- Instructions: Sauté onion and garlic. Add chicken and brown. Add vegetables, broth, lemon juice, and herbs. Simmer 30 minutes.
Chicken and Cabbage Soup
- Ingredients: 1 lb chicken breast, 3 cups shredded cabbage, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, black pepper, salt
- Instructions: Sauté onion and garlic. Add chicken and brown. Add cabbage and broth. Simmer 25 minutes. Season and serve.
Italian Chicken and Vegetable Soup
- Ingredients: 1 lb chicken thighs, 1 cup diced tomatoes, 2 cups zucchini, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, oregano, basil, salt, and pepper
- Instructions: Sauté onions and garlic. Add chicken and brown. Add tomatoes, zucchini, broth, and herbs. Simmer 30 minutes.
Curry Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 6 cups chicken broth, 1 tbsp coconut oil, salt, and pepper
- Instructions: Sauté onion and garlic in coconut oil. Add chicken and curry powder, brown slightly. Add cauliflower and broth. Simmer 25 minutes.
Chicken and Spinach Egg Drop Soup
- Ingredients: 1 lb chicken breast shredded, 4 cups spinach, 4 eggs beaten, 6 cups chicken broth, 3 garlic cloves, 2 tbsp olive oil, salt, and pepper
- Instructions: Sauté garlic in olive oil. Add broth and chicken, bring to simmer. Slowly drizzle in eggs while stirring. Add spinach last minute and serve immediately.
- Ingredients: 1 lb chicken thighs, 1 cup diced tomatoes, 2 cups zucchini, 1 onion, 3 garlic cloves, 6 cups chicken broth, 2 tbsp olive oil, oregano, basil, salt, and pepper
- Instructions: Sauté onions and garlic. Add chicken and brown. Add tomatoes, zucchini, broth, and herbs. Simmer 30 minutes.
Curry Chicken and Cauliflower Soup
- Ingredients: 1 lb chicken breast, 1 small cauliflower head, 1 onion, 3 garlic cloves, 1 tbsp curry powder, 6 cups chicken broth, 1 tbsp coconut oil, salt, and pepper
- Instructions: Sauté onion and garlic in coconut oil. Add chicken and curry powder, brown slightly. Add cauliflower and broth. Simmer 25 minutes.
Chicken and Spinach Egg Drop Soup
- Ingredients: 1 lb chicken breast shredded, 4 cups spinach, 4 eggs beaten, 6 cups chicken broth, 3 garlic cloves, 2 tbsp olive oil, salt, and pepper
- Instructions: Sauté garlic in olive oil. Add broth and chicken, bring to simmer. Slowly drizzle in eggs while stirring. Add spinach last minute and serve immediately.
- Ingredients: 1 lb chicken breast shredded, 4 cups spinach, 4 eggs beaten, 6 cups chicken broth, 3 garlic cloves, 2 tbsp olive oil, salt, and pepper
- Instructions: Sauté garlic in olive oil. Add broth and chicken, bring to simmer. Slowly drizzle in eggs while stirring. Add spinach last minute and serve immediately.
For more healthy and delicious recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion, explore wholesome grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, or spice things up by trying the Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
Conclusion
These 10 low carb chicken vegetable soup recipes provide a wonderful variety of flavors and textures that make healthy eating enjoyable and simple. From creamy coconut bases to spiced broths, each soup is designed to keep carbs low while maximizing nutrition and taste.
Chicken offers lean protein, while the vegetables add fiber and essential vitamins, making these soups perfect for weight management and overall well-being.
With easy-to-follow instructions and common kitchen equipment, these recipes are accessible for cooks of all skill levels. Whether you’re meal prepping for the week or looking for a comforting dinner, these soups deliver satisfying, wholesome nourishment.
Don’t hesitate to experiment with different veggies or spices to make these recipes your own. Enjoy the warmth and health benefits in every bowl!
📖 Recipe Card: 10 Low Carb Chicken Vegetable Soup Recipes
Description: A collection of 10 delicious low carb chicken and vegetable soup recipes perfect for a healthy meal. Each recipe is easy to prepare and packed with nutrients.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 cups cooked shredded chicken
- 4 cups low sodium chicken broth
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 cup chopped spinach
- 1/2 cup diced carrots
- 1/2 cup chopped green beans
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and onions, sauté until translucent.
- Add celery, carrots, and green beans; cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken, zucchini, spinach, and thyme.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Nutrition: Calories: 180 kcal | Protein: 25 g | Fat: 6 g | Carbs: 8 g
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