Low Carb Chicken Vegetable Soup Recipe

4.2 from 11 reviews

Makes 12 – 1 ½ cup servings

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1 tablespoon extra virgin olive oil
1 large onion, chopped
2 cups celery, chopped
3 tablespoons ginger, freshly grated
4 garlic cloves, minced
2 pounds boneless skinless chicken breast
2 quarts chicken broth, low sodium
2 ½ cups chopped carrots
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper
¼ teaspoon turmeric
3 cups broccoli florets
1 ½ cups frozen peas
¼ cup chopped parsley


In a large saucepan, heat olive oil over medium heat. Add onion, celery, ginger, and garlic and sauté for about 5 minutes until the onions and celery soften. Add the chicken beast, broth, carrots, cider vinegar, red pepper, and turmeric and heat to a boil. Bring down to a simmer and cook for 15 minutes until the chicken is cooked through. Remove the chicken to a cutting board and chop into small pieces. Add the broccoli, peas, and parsley and simmer while you are chopping the chicken. Adjust seasonings and serve.

Nutrition Facts

227calories, 8.0 g fat, 2.0 g saturated fat, 10.3 g carbohydrates, 3.8 g sugar, 27.5 g protein, 3.1 g fiber, 300 mg sodium, 1 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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