Hey there, soup lovers!
Are you in the mood for something warm and comforting? I’ve got a recipe that’s perfect for you.
Today, I’m sharing my low-carb chicken soup.
It’s hearty, delicious, and packed with flavor—a real winner for those chilly days!
Plus, it’s super easy to whip up.
Grab your ingredients, and let’s dive into this tasty bowl of goodness!
Suggestions for Ingredient Substitution
For a vegetarian or vegan option, chicken thighs can be replaced with firm tofu or tempeh. Cut into bite-sized pieces and add during the last 10-15 minutes of cooking to prevent overcooking. Adjust seasoning as needed, as these alternatives absorb less flavor than chicken. Chicken broth can be substituted with vegetable broth for a fully plant-based soup.
To further reduce carbs, carrots can be swapped with turnips or radishes. These alternatives provide a similar texture and mild flavor while significantly lowering the carbohydrate content. Slice thinly and add at the same time as the original recipe suggests for carrots.
For those avoiding nightshades, cremini mushrooms can be replaced with chopped zucchini or additional celery. These substitutions maintain the soup’s texture and volume while offering different nutritional benefits. Add zucchini later in the cooking process to prevent it from becoming too soft.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 90-100 g
- Fat: 40-50 g
- Carbohydrates: 30-35 g
Ingredients
- 1/2 tsp salt
- 2 tbsp minced garlic (freshly minced for best flavor)
- 1 pkg cremini mushrooms (sliced)
- 2 tbsp fresh lemon juice
- 1 dried bay leaf
- 2 celery sticks (thinly sliced)
- 2 cups lacinato kale (stems removed and chopped)
- 1/4 tsp cayenne pepper
- 2 tsp fresh sage, chopped
- 2 tbsp olive oil
- 2 carrots (thinly sliced)
- 1/2 tsp black pepper (freshly ground preferred)
- 2 lb bone-in, skinless chicken thighs
- 1 medium yellow onion (diced into 1/2 inch pieces)
- 8 cups unsalted chicken broth (I use Swanson’s)
Step 1: Sauté the Vegetables
Begin by heating oil in a large saucepan over medium-high heat.
Add chopped onion, mushrooms, celery, and carrots.
Cook the vegetables, stirring occasionally, until they start to brown slightly, which should take about 6 minutes.
This browning adds flavor to your soup base.
Step 2: Add Spices and Chicken
Once the vegetables are browned, stir in minced garlic, sage, cayenne pepper (if using), and a bay leaf.
Cook these seasonings with the vegetables for 1 minute, stirring constantly to release their aromas.
Then, add in the chicken pieces, broth, salt, and pepper.
Stir well to combine all the ingredients.
Step 3: Cook the Chicken
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to medium and let the soup simmer undisturbed until the chicken becomes fork-tender, approximately 20 minutes.
This simmering will infuse the broth with the flavors from the chicken and vegetables.
Step 4: Incorporate the Kale
After the chicken is cooked, transfer it to a plate to cool slightly for about 5 minutes.
In the meantime, stir chopped kale into the soup and return it to a simmer over medium heat.
Let it simmer undisturbed for about 5 minutes until the kale becomes tender and vibrant.
Step 5: Finalize the Soup
Remove the saucepan from the heat.
Take out and discard the bay leaf.
Remove any bones from the chicken and shred the meat into bite-sized pieces.
Stir in freshly squeezed lemon juice along with the shredded chicken into the soup, giving it a fresh burst of flavor.
Step 6: Serve and Enjoy
Your hearty chicken and vegetable soup is now ready to enjoy.
Serve it warm, and savor the nourishing flavors.
This soup is perfect for a comforting meal any day!
