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Low-Carb Chicken and Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Colorful low-carb chicken soup packed with veggies like carrots, green beans, broccoli, and riced cauliflower.
Ingredients:
  • 4 bone-in chicken thighs, skin removed
  • 4 carrots, cut into 1/2-inch pieces
  • 4 stalks celery, cut into 1/2-inch pieces
  • 1 (32 fluid ounce) container chicken stock
  • 2 cups chopped fresh green beans
  • 2 cups frozen riced cauliflower, thawed and drained
  • 2 cups finely chopped broccoli
  • 0.5 (8 ounce) can tomato sauce
  • 2 teaspoons chicken soup base (such as Better Than Bouillon®)
  • 1 large bay leaf
  • salt and ground black pepper to taste
Instructions:
  • In a 6-quart Dutch oven over medium-high heat, sear chicken thighs in hot oil for 2 to 3 minutes on each side. Remove and set aside.
  • In a large pan, sauté carrots and celery until soft over medium heat, about 10 minutes. Stir in onions and cook until translucent, approximately 5 minutes. Lower the heat and mix in chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and gently simmer until fully cooked, for about 30-45 minutes or until a meat thermometer reads 165 degrees F (74 degrees C) near the bone.
  • Shred the cooked chicken and add it back to the soup before serving.

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