20 Amazing Recipes for Low Carb Chicken Soup

Maybe you’re craving something cozy and healthy at the same time? These 20 low carb chicken soup recipes are exactly what you need for chilly nights or when you want comfort without the carbs. From classic to creative, there’s a bowl here for everyone. Let’s dive into the ultimate soup lineup!

Classic Low-Carb Chicken Bone Broth Soup

Oh, you thought chicken soup was just for colds? Think again—this low-carb bone broth soup is a savory, immune-boosting powerhouse with all the cozy feels but zero carb guilt. Perfect for keto warriors and anyone who wants to sip on liquid gold without the sodium bomb.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

Chicken Bone Broth

2 lbs chicken bones (or leftover rotisserie carcass)
8 cups water
2 tbsp apple cider vinegar (helps extract minerals)
1 large onion, quartered
2 celery ribs, chopped
2 cloves garlic, smashed
1 bay leaf
1 tsp black peppercorns
1-inch piece fresh ginger, sliced (immune boost)

Soup Add-Ins

2 cups cooked shredded chicken (from the bones)
1 medium zucchini, diced
1 cup sliced mushrooms (optional but adds earthy depth)
2 cups fresh spinach or kale
Salt and pepper to taste (go easy for low-sodium)
Fresh parsley for garnish

Instructions

Place chicken bones, water, apple cider vinegar, onion, celery, garlic, bay leaf, peppercorns, and ginger in a large pot. Bring to a boil over high heat, then reduce to a low simmer. Skim off any foam that rises to the surface. Simmer uncovered for at least 3 hours (longer = more collagen and flavor). Pro tip: a splash of vinegar helps leach minerals from the bones for a richer broth.
Strain the broth through a fine-mesh sieve into a clean pot; discard all solids. If there's meat on the bones, pick it off and set aside for later. Let the broth cool slightly so you can skim off any excess fat if desired (but fat = flavor on keto).
Return the strained broth to medium heat. Add the diced zucchini and mushrooms (if using) and simmer for 4–5 minutes until just tender. Tip: cut veggies evenly so they cook at the same rate.
Stir in the shredded chicken and cook until heated through, about 2 minutes.
Add the spinach or kale and stir until wilted, about 1–2 minutes. Don't overcook—you want that bright green color and fresh taste.
Season with salt and pepper to taste. Remember, we're going low-sodium, so start with a pinch and adjust. Ladle into bowls, garnish with fresh parsley, and serve immediately.

Sip this savory broth and feel the warmth spread—it's like a hug in a bowl with a collagen-packed punch. The tender veggies and shredded chicken make it hearty enough for a meal, while the ginger and garlic give your immune system a high-five.

Creamy Cauliflower Chicken Soup (Keto)

Welcome to soup season, where comfort meets keto in the most delicious way. This creamy cauliflower chicken soup is so rich and velvety, you'll forget it's low-carb. Trust me, your taste buds (and your macros) will thank you.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

1 lb boneless skinless chicken thighs (or breast)
1 medium head cauliflower, chopped into florets
4 cups chicken broth
1 cup heavy cream
2 tbsp butter (or ghee for dairy-free)
1 medium onion, diced
3 cloves garlic, minced

Seasoning and Garnish

1 tsp dried thyme
1/2 tsp salt, plus more to taste
1/4 tsp black pepper
Optional: fresh parsley for garnish

Instructions

In a large pot, melt butter over medium heat. Add onion and garlic; sauté until softened, about 3 minutes. Tip: don't brown the garlic too much or it'll turn bitter.
Add chicken thighs and cook until golden on both sides, about 4 minutes per side. Remove chicken and set aside. Tip: use tongs to avoid piercing the chicken and losing juices.
Add cauliflower florets and thyme to the pot; cook for 2 minutes, stirring occasionally to coat in the buttery bits.
Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until cauliflower is fork-tender.
Meanwhile, shred the cooked chicken into bite-sized pieces using two forks.
Using an immersion blender, puree the soup until completely smooth. Alternatively, transfer in batches to a blender—vent the lid and blend carefully.
Stir in heavy cream and the shredded chicken. Heat through over medium-low for about 2 minutes, stirring often. Season with salt and pepper. Tip: taste and adjust salt; cream can dull flavors, so don't be shy.
Ladle into bowls and garnish with fresh parsley if desired.

Zero guilt, all flavor – this soup is a keeper. Zip it up with a side of keto bread or enjoy as is for a cozy meal. Zesty and satisfying!

Thai Coconut Chicken Soup (Low Carb Tom Kha)

Wanna spice up your soup game? This Thai Coconut Chicken Soup is basically a hug in a bowl—creamy, tangy, and low carb so you can eat it without the guilt (or the carbs). It’s dairy-free, paleo, and packed with lemongrass magic that’ll make your taste buds do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

1 lb boneless skinless chicken thighs, sliced (or breasts, but thighs stay juicier)
2 cans (13.5 oz each) full-fat coconut milk (don't use lite—you want that creamy richness)
2 stalks lemongrass, white parts only, bruised with the back of a knife (to release flavor)
1 inch galangal or ginger, sliced into coins (galangal is more authentic, ginger works too)
8 oz mushrooms, sliced (cremini or oyster add earthy depth)
1 tbsp red curry paste (adjust to your spice tolerance)
1 cup chicken broth (low sodium to control salt)
3 tbsp fresh lime juice (about 2 limes—adjust to taste)
2 tbsp fish sauce (or tamari for soy-free, but fish sauce is key for that tang)
1 tsp kosher salt (plus more if needed)

For the Garnish

Fresh cilantro leaves (a handful, chopped)
2-3 Thai bird chilies, sliced (optional, for heat lovers)
1 lime, cut into wedges (for serving)

Instructions

Heat 1 tablespoon of coconut oil (or any neutral oil) in a large pot over medium-high heat until shimmering.
Add the sliced chicken thighs and cook for 3-4 minutes per side until golden brown—don't crowd the pan; work in batches if needed.
Remove chicken to a plate; it doesn't need to be cooked through yet.
Reduce heat to medium and add the lemongrass and galangal slices. Stir for 1 minute until fragrant.
Add the red curry paste and stir for 30 seconds until it darkens and smells spicy—this blooms the flavor.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer (not a rolling boil—coconut milk can curdle if boiled hard).
Return the chicken to the pot along with any juices on the plate. Simmer for 10 minutes, stirring occasionally.
Add the sliced mushrooms and cook for another 5 minutes until tender.
Remove from heat. Stir in the fish sauce and lime juice—taste and adjust: add more fish sauce for saltiness, more lime for tang.
Ladle the soup into bowls, discarding the lemongrass and galangal coins (they're too tough to eat). Garnish with cilantro, sliced chilies if using, and a lime wedge on the side.

Make it a full meal by serving over cauliflower rice or zucchini noodles for extra low-carb vibes. The creamy, tangy broth will have you slurping every last drop—just don't blame me when you crave it again tomorrow.

Zucchini Noodle Chicken Soup (Low Carb)

For a soup that hugs you back without the carb guilt, this zucchini noodle chicken soup is your new best friend. It’s light, herbaceous, and packed with tender chicken and spiralized zucchini—perfect for when you want comfort without the crash.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Soup Base

6 cups low-sodium chicken broth (or homemade)
1 lb boneless skinless chicken breast (about 2 breasts)
2 tbsp olive oil (or any neutral oil)
1 tsp salt (adjust to taste)
1/2 tsp black pepper (freshly ground)

Produce & Herbs

1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced
2 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
2 medium zucchini, spiralized into noodles (about 4 cups)
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp dried rosemary (or 1 tbsp fresh)
2 tbsp fresh parsley, chopped (for garnish)
1 tbsp lemon juice (freshly squeezed)

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt. Sauté for 5–6 minutes until softened. (Tip: Don't rush this step—sweating the veggies builds flavor.)
Add minced garlic and cook for 1 minute until fragrant.
Pour in chicken broth, add thyme, rosemary, and the whole chicken breasts. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until chicken is cooked through (internal temp 165°F). (Tip: Poaching the chicken in the broth infuses it with flavor and keeps it moist.)
Remove chicken breasts to a cutting board. Let rest for 2 minutes, then shred with two forks.
Return shredded chicken to the pot. Stir in lemon juice and season with salt and pepper to taste.
Bring soup back to a gentle simmer. Add spiralized zucchini noodles and cook for 2–3 minutes, just until tender—do not overcook or they'll turn mushy. (Tip: Zucchini noodles are best added at the end; they cook in minutes.)
Ladle soup into bowls, garnish with fresh parsley, and serve immediately.

Mention how the zucchini noodles keep their slight crunch while absorbing all that herby broth, making every spoonful a delight. For a low-carb twist on classic chicken noodle soup, this version is a keeper—plus, it’s ready in under 40 minutes. Serve with a side of keto-friendly garlic bread if you're feeling extra.

Chicken Avocado Lime Soup (Refreshing Low Carb)

You know that moment when you need a soup that’s both cozy and refreshing? This Chicken Avocado Lime Soup is your answer—packed with protein, zesty lime, and creamy avocado that’ll make your taste buds do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Soup

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 tsp ground cumin
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 lb boneless skinless chicken breasts (about 2 breasts)
3 tbsp fresh lime juice (from about 2 limes)

Garnish

1 ripe avocado, diced (dice just before serving to prevent browning)
1/4 cup fresh cilantro, chopped
1 jalapeño, thinly sliced (optional, for heat)

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and cook until translucent, about 4 minutes.
Add minced garlic and cook for 1 minute more, stirring frequently.
Pour in chicken broth, then add ground cumin, salt, and black pepper.
Bring the broth to a boil.
Add chicken breasts to the boiling broth.
Reduce heat to low, cover the pot, and simmer until chicken is cooked through and internal temperature reaches 165°F, about 15-20 minutes.
Remove chicken from pot and transfer to a cutting board.
Shred the chicken using two forks (it’s quick and easy!).
Return shredded chicken to the pot.
Stir in fresh lime juice and simmer for 1 minute. Taste and adjust salt if needed.
Ladle soup into bowls and top with diced avocado, fresh cilantro, and sliced jalapeño if desired.
Serve warm, or chill in the refrigerator for at least 1 hour and serve cold.

Unexpectedly, this soup is just as delicious served cold on a hot summer day. The creamy avocado and zesty lime keep every spoonful bright and satisfying—perfect for meal prep or a quick lunch that feels like a treat.

Mexican Chicken Cauliflower Pozole (Low Carb)

Pozole lovers, rejoice! This low-carb Mexican Chicken Cauliflower Pozole swaps traditional hominy for cauliflower, keeping all the smoky, spicy flavor without the carb coma. It's a keto-friendly fiesta in a bowl that'll make you forget you're eating healthy.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

1 ½ lbs boneless skinless chicken thighs (or breasts)
2 tbsp olive oil (or avocado oil)
1 medium onion, diced
4 cloves garlic, minced
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chipotle powder (adjust for heat)
4 cups low-sodium chicken broth
1 (15 oz) can fire-roasted diced tomatoes, undrained
1 ½ cups cauliflower florets, finely chopped (like hominy size)
Salt and pepper to taste
Optional toppings: sliced radish, cilantro, avocado, lime wedges, sour cream

Instructions

Heat olive oil in a large pot over medium-high heat.
Season chicken thighs with salt and pepper, then sear for 4-5 minutes per side until golden. Remove and set aside.
In the same pot, add onion and cook for 3 minutes until translucent.
Add garlic, cumin, smoked paprika, oregano, and chipotle powder; stir for 1 minute until fragrant.
Pour in chicken broth and diced tomatoes, scraping up any browned bits.
Return chicken to pot, bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
While chicken simmers, finely chop cauliflower into small, hominy-like pieces (about ¼-inch dice). (Tip: fresh cauliflower is easier to chop than frozen for consistent pieces.)
Remove chicken from pot and shred using two forks. (Tip: let it cool slightly so you don't burn your fingers!)
Add chopped cauliflower to the pot, bring to a simmer, and cook for 10 minutes until tender. (Tip: don't overcook—cauliflower should still have a slight bite.)
Return shredded chicken to pot, stir, and simmer for 5 more minutes to meld flavors.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot with desired toppings.

Garnish this pozole with a squeeze of lime, crunchy radish slices, and a dollop of sour cream for a fiesta in every spoonful. The cauliflower soaks up the smoky broth beautifully, giving you that hominy-like bite without the carbs. It's comfort food that keeps your keto goals on track!

Lemon Herb Roasted Chicken Soup (Low Carb)

Forget everything you thought you knew about chicken soup—this one’s a zesty, herb-packed hug in a bowl. Roasting the chicken first locks in flavor and gives the broth a golden, savory depth that’ll make your kitchen smell like a fancy bistro. Plus, it’s low-carb and gluten-free, so you can feel virtuous while devouring seconds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Roasted Chicken

2 lbs bone-in, skin-on chicken thighs (or drumsticks)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 lemon, zested and juiced

For the Soup

1 tbsp olive oil (or butter for richness)
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced (go easy on these for low-carb)
2 celery stalks, sliced
6 cups chicken broth (low-sodium, to control salt)
1/4 cup fresh lemon juice (from about 2 lemons)
2 tbsp fresh parsley, chopped
Salt and pepper to taste

Instructions

Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels (this ensures crispy skin), then toss them in a bowl with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp thyme, 1 tsp rosemary, and the lemon zest. Massage the spices into every nook.
Arrange the chicken on a baking sheet in a single layer. Roast for 30–35 minutes, until the skin is deeply golden and the internal temp hits 165°F. Let it rest for 5 minutes, then shred the meat off the bones, discarding skin if you want a leaner soup (but keep it for crunch later!).
While the chicken roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Toss in the garlic and cook 1 minute more, until fragrant.
Stir in the carrots and celery, cooking for 5 minutes until they start to soften. Tip: scrape up any browned bits from the pan bottom—that’s free flavor.
Pour in the chicken broth and bring to a boil. Reduce heat to low, add the shredded chicken (and bones if you want extra collagen), then simmer for 15 minutes. Remove the bones before serving.
Stir in the fresh lemon juice (start with 1/4 cup, then adjust), and season with salt and pepper to your liking. For a brighter punch, add a pinch of lemon zest.
Final step: Ladle into bowls and top with fresh parsley. Pro tip: if you reserved the crispy skin, crumble it over the soup like a crunchy, salty garnish—pure magic!

Picture this: tender chicken swimming in a tangy, herb-kissed broth that’s both cozy and refreshing. Pair it with a crisp green salad or keto bread for dipping, and you’ve got a bowl of pure comfort that sticks to your low-carb goals.

Cream Cheese Chicken & Mushroom Soup (Keto)

A bowl of this Cream Cheese Chicken & Mushroom Soup is like a warm hug from a keto-friendly fairy godmother – rich, creamy, and so satisfying you won't miss the carbs.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Soup

1 tbsp butter
1 tbsp olive oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
8 oz mushrooms, sliced
1/2 cup diced onion
3 cloves garlic, minced
4 cups low-sodium chicken broth
4 oz cream cheese, softened and cut into cubes
1/2 tsp dried thyme
Salt and pepper, to taste
1/4 cup heavy cream (optional, for extra creaminess)

Instructions

Heat butter and olive oil in a large pot over medium-high heat until shimmering.
Add chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 5-7 minutes. Remove chicken with a slotted spoon and set aside.
In the same pot, add sliced mushrooms and diced onion. Sauté until mushrooms are deeply browned and onions are translucent, about 5 minutes. (Tip: don't overcrowd the pan – let them brown properly.)
Add minced garlic and dried thyme; cook until fragrant, about 30 seconds.
Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Bring to a boil.
Reduce heat to low and add cream cheese cubes. Stir constantly until completely melted and the broth is smooth and creamy. (Tip: use room-temperature cream cheese for easier melting.)
Return the cooked chicken to the pot. Simmer for 5 minutes until everything is heated through.
If using, stir in heavy cream for an even richer texture. Taste and adjust salt and pepper. Serve hot.

Creamy, dreamy, and packed with savory goodness – this soup is pure comfort in a bowl. Serve it with a side of keto bread or just enjoy it solo, because who needs carbs when you have this?

Chicken Egg Drop Soup (Low Carb Chinese-style)

Ditch the takeout and whip up this low-carb Chinese classic in just 25 minutes! This silky chicken egg drop soup is packed with protein and ginger goodness, and it's totally gluten-free. Perfect for a quick weeknight dinner or a cozy lunch.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

4 cups chicken broth (low-sodium for better salt control)
1 tablespoon fresh ginger, thinly sliced (or grated for more punch)
1/2 teaspoon garlic powder (or 1 minced clove, but keeps it quick)
1/2 pound boneless skinless chicken breast, very thinly sliced (for quick cooking)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
3 large eggs, beaten (room temp for silkiest ribbons)
1 teaspoon toasted sesame oil (for finish)
2 green onions, thinly sliced (for garnish)
Salt to taste (optional, if broth is low-sodium)

Instructions

In a medium pot, combine chicken broth and ginger slices. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low and let simmer for 5 minutes to infuse ginger flavor.
Remove ginger slices with a slotted spoon and discard.
Add garlic powder and sliced chicken to the broth. Cook for 3-4 minutes until chicken is cooked through (no pink inside).
In a small bowl, whisk together soy sauce and cornstarch slurry until smooth.
Pour slurry into the simmering broth while stirring constantly. Cook for 1 minute until slightly thickened (coats a spoon lightly).
Reduce heat to low so the broth is barely simmering. Using a fork, stir the broth in a slow circular motion (creates those beautiful ribbons).
Slowly drizzle beaten eggs into the moving broth in a thin stream (tip: pour over the tines of a fork for extra delicate strands). Let cook for 30 seconds without stirring.
Gently stir to break egg into ribbons. Remove from heat immediately to avoid overcooking.
Stir in toasted sesame oil. Taste and add salt if needed (remember soy sauce adds salt).
Ladle into bowls and garnish with green onions.

Kaleidoscopic ribbons of egg float in a delicate, gingery broth that's light yet satisfying. Serve with a side of steamed bok choy or simply enjoy as a soul-warming starter.

Spicy Buffalo Chicken Soup (Low Carb, High Protein)

Look, I didn't invent soup to be boring—this Spicy Buffalo Chicken Soup is like a buffalo wing in a bowl, but way more socially acceptable for lunch. It's creamy, fiery, and packed with protein so you can pretend it's health food while your mouth is on fire.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

1 lb boneless skinless chicken breasts (or thighs for extra flavor)
1 tbsp butter (or any neutral oil)
1 small onion, diced (about 1/2 cup)
2 celery stalks, diced (about 1/2 cup)
3 cloves garlic, minced (about 1 tbsp)
4 cups chicken broth (low-sodium preferred)
1/2 cup buffalo sauce (like Frank's RedHot; adjust heat level)
4 oz cream cheese, softened to room temp (for creaminess)
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/2 tsp salt (plus more to adjust)
1/4 tsp black pepper

Instructions

Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium-low and simmer for 12-15 minutes until cooked through (internal temp 165°F). Remove chicken and let cool slightly, then shred with two forks.
While chicken cooks, melt butter in a large Dutch oven or soup pot over medium heat. Add diced onion and celery; cook 5 minutes until softened, stirring occasionally. Add minced garlic and cook 1 minute until fragrant.
Pour in chicken broth and buffalo sauce. Increase heat to high and bring to a boil, then reduce to medium-low and simmer 10 minutes to meld flavors.
Add softened cream cheese to the pot in chunks, then whisk until fully melted and smooth. Stir in heavy cream, salt, and pepper. Simmer 2 minutes to thicken slightly.
Add the shredded chicken back into the soup and stir well. Let simmer another 5 minutes so chicken absorbs the sauce. Taste and adjust salt if needed (but remember the buffalo sauce is salty).
Ladle into bowls and top with crumbled blue cheese and sliced green onions if desired—they add a cool, funky contrast to the heat.

Once you dive in, the velvety broth clings to every strand of chicken, delivering a spicy-creamy punch that's downright addictive. Serve it with a side of celery sticks and ranch for dipping, or just drink it straight from the ladle—I won't judge.

Mediterranean Chicken Soup with Olives and Fennel

Who knew chicken soup could be this Mediterranean chic? This briny, herbaceous bowl will make your taste buds do a happy dance – and it's low-carb!

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

2 tbsp olive oil (or avocado oil)
1 medium onion, diced
3 cloves garlic, minced
1 fennel bulb, trimmed and thinly sliced
1 lb boneless skinless chicken thighs (or breasts)
4 cups low-sodium chicken broth
1/2 cup pitted Kalamata olives, halved
1 tsp dried oregano
1 tbsp lemon juice (fresh squeezed)
1/2 tsp salt, plus more for seasoning
1/4 tsp black pepper
1/4 cup fresh parsley, chopped

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onion, garlic, and fennel; sauté for 5 minutes until softened and fragrant.
Season chicken thighs with salt and pepper, then add to pot; brown for 4 minutes per side.
Pour in chicken broth, then stir in olives and oregano.
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
Remove chicken to a cutting board, shred with two forks, and return to pot.
Stir in lemon juice and an additional 1/4 teaspoon salt if needed (taste and adjust).
Ladle soup into bowls and garnish with fresh parsley.

Your spoon will dive into a broth that’s bright with lemon and briny olives, with tender chicken and silky fennel. Serve with crusty bread for dipping, or keep it low-carb and enjoy as is.

Instant Pot Lemon Garlic Chicken Soup (Low Carb)

Buckle up, soup lovers—this Instant Pot Lemon Garlic Chicken Soup is here to brighten your week with zero guilt and max flavor! It’s zesty, protein-packed, and suspiciously quick for something that tastes like it simmered all day.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Soup

1 tbsp olive oil
4 cloves garlic, minced
1 lb boneless skinless chicken breasts (or thighs)
4 cups chicken broth, low-sodium
1 lemon, juiced and zested
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 medium zucchini, diced (about 1 cup)
1 cup fresh spinach, packed
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Turn Instant Pot to Sauté mode and add 1 tbsp olive oil.
Add minced garlic and sauté for 1 minute until fragrant, stirring constantly (tip: don't let it brown or it will turn bitter).
Add chicken breasts, chicken broth, lemon juice, lemon zest, oregano, salt, and pepper. Stir to combine.
Close lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
Allow natural release for 5 minutes, then carefully quick release any remaining pressure (tip: wear an oven mitt to turn the valve).
Remove chicken to a plate and shred with two forks (tip: use a hand mixer on low for super-fast shredding).
Return shredded chicken to the pot.
Add diced zucchini and spinach, stir until spinach wilts, about 2 minutes (tip: if you prefer crunchier zucchini, add it after shredding and skip extra cooking).
Taste and adjust salt or lemon juice if needed.
Ladle into bowls and garnish with fresh parsley.

Zesty, bright, and ridiculously satisfying, this soup hits that perfect balance between comfort and freshness. Try it over cauliflower rice or with a crusty keto roll for dipping—you won’t miss the carbs one bit.

Tuscan Chicken Kale Soup (Low Carb, Paleo Option)

Just when you thought soup season was over, this Tuscan Chicken Kale Soup waltzes in like the cool kid who doesn’t follow the rules—low carb, paleo-friendly, and packed with rustic Italian vibes. It’s the kind of one-pot wonder that makes you feel like a culinary rockstar with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

1.5 lbs boneless skinless chicken thighs (or breasts, but thighs stay juicier)
1 tbsp olive oil (or any neutral oil for paleo)
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced (use a press for even pieces)
1 tsp dried oregano (or 1 tbsp fresh if you’re feeling fancy)
1/2 tsp dried thyme
1/4 tsp red pepper flakes (adjust to your spice tolerance)
4 cups chicken broth (look for no-sugar-added for low carb)
1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds smoky depth)
4 cups chopped kale, stems removed (massage it slightly for tenderness)
1/2 cup full-fat coconut milk (for creaminess; sub heavy cream if not paleo)
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add diced onion and sauté until softened, about 4 minutes, stirring occasionally.
Stir in minced garlic, oregano, thyme, and red pepper flakes; cook for 30 seconds until fragrant.
Season chicken thighs with salt and pepper, then add to pot; sear for 3-4 minutes per side until golden brown.
Pour in chicken broth and diced tomatoes (with their juices); bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, until chicken is cooked through (internal temp 165°F).
Remove chicken to a plate and shred with two forks; return shredded chicken to pot.
Add chopped kale and stir; cook for 3-4 minutes until wilted and tender.
Pour in coconut milk and stir to combine; simmer for 2 minutes to meld flavors.
Taste and adjust salt and pepper as needed; serve hot.

Just imagine diving into a bowl of this savory, slightly spicy soup with tender chicken and silky kale—every spoonful is a cozy hug. Pair it with a crusty low-carb bread or enjoy as-is for a satisfying meal that won’t weigh you down. Just don’t be surprised if this becomes your new weeknight obsession.

Chicken and Cabbage Soup (Low Carb Comfort)

Forget everything you thought about soup being just a side dish. This Chicken and Cabbage Soup is a full-on, low-carb hug in a bowl that’ll make your taste buds do a happy dance. Packed with shredded chicken and tender cabbage, it’s keto-friendly, gluten-free, and ready to warm your soul.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 tbsp olive oil (or avocado oil)
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth (low-sodium recommended)
2 cups shredded cooked chicken (rotisserie works great)
4 cups chopped green cabbage (about half a small head)
2 medium carrots, sliced (optional, adds few carbs)
1 tsp dried thyme
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 bay leaf
1 tbsp lemon juice (for brightness)
Fresh parsley for garnish (optional)

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and cook until translucent, about 4-5 minutes, stirring occasionally.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and bring to a boil.
Add shredded chicken, chopped cabbage, sliced carrots, dried thyme, salt, pepper, and bay leaf.
Reduce heat to low, cover, and simmer for 20-25 minutes until cabbage is tender.
Remove bay leaf.
Stir in lemon juice.
Taste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh parsley if desired.

Cabbage lovers, rejoice! This soup is a wonderfully comforting blend of tender veggies and savory chicken, with a refreshing citrus kick from the lemon. Serve it with a side of crusty keto bread or enjoy it as is for a light yet satisfying meal.

Coconut Turmeric Chicken Soup (Anti-Inflammatory Low Carb)

Hey there, soup lovers! This Coconut Turmeric Chicken Soup is basically a hug in a bowl for your immune system. It’s anti-inflammatory, dairy-free, and paleo-friendly—so you can feel virtuous while slurping up every drop.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Soup Base

1 tbsp coconut oil (or avocado oil)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric (or 2 tsp fresh, grated)
4 cups chicken broth (low-sodium)
1 can (13.5 oz) full-fat coconut milk
1 lb boneless skinless chicken thighs
1 tsp salt (adjust to taste)
1/2 tsp black pepper

Garnish

2 tbsp fresh lime juice (about 1 lime)
1/4 cup fresh cilantro leaves, chopped
Optional: sliced red chili for heat

Instructions

Heat coconut oil in a large pot over medium heat until shimmering.
Add diced onion and cook for 4-5 minutes, until softened and translucent. Tip: Don't rush this step—sweating the onions builds flavor.
Stir in minced garlic, grated ginger, and ground turmeric. Cook for 1 minute, until fragrant, stirring constantly to prevent burning.
Pour in chicken broth and coconut milk, then stir to combine. Bring to a gentle simmer.
Add chicken thighs to the pot, ensuring they're submerged. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through (internal temp 165°F).
Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
Season with salt and black pepper. Stir in fresh lime juice. Tip: Lime brightens the turmeric and coconut—don't skip it!
Ladle into bowls and top with fresh cilantro and optional chili slices. Tip: For extra creaminess, use full-fat coconut milk.

Finally, this soup is all about that golden, creamy broth with tender chicken. Serve it with a side of cauliflower rice for a low-carb feast, or just enjoy it solo.

Chicken, Leek and Cauliflower Chowder (Low Carb)

Nothing says comfort like a bowl of chowder that’s secretly keto-friendly. This Chicken, Leek and Cauliflower Chowder is rich, creamy, and packed with tender chicken and leeks—cauliflower steps in for potatoes, so you get all the cozy vibes without the carbs.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chowder

2 tbsp olive oil
2 leeks (white and light green parts, sliced; clean thoroughly to remove grit)
1 lb boneless skinless chicken thighs, cut into bite-size pieces
4 cups cauliflower florets (from about 1 medium head)
4 cups low-sodium chicken broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
2 tbsp chopped fresh parsley for garnish

Instructions

In a large pot, heat 2 tbsp olive oil over medium heat.
Add sliced leeks and cook, stirring, for 3–4 minutes until softened. (Tip: Leeks can hide grit, so wash them well before slicing.)
Add chicken pieces and cook, turning occasionally, for 5–6 minutes until browned on all sides.
Add cauliflower florets, chicken broth, salt, pepper, and thyme. Bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes until cauliflower is fork-tender.
Carefully transfer about half the soup to a blender (Tip: Let it cool slightly or use a hand blender directly in the pot to avoid splatters). Blend until smooth, then return to the pot.
Stir in heavy cream and heat through for 2 minutes. Do not let it boil to prevent curdling.
Taste and adjust seasoning with more salt or pepper if desired.
Ladle into bowls and garnish with chopped parsley.

Smooth and velvety, this chowder hits all the right notes—earthy leeks, juicy chicken, and a lush cauliflower base. Serve it with a side of crispy bacon bits or a sprinkle of cheddar to take it over the top.

Chicken Pho-Inspired Low-Carb Soup

Forget boring chicken soup—this low-carb pho-inspired bowl is about to become your new obsession. It's got all the aromatic magic of traditional pho, but with way fewer carbs and just as much soul.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

1 lb boneless skinless chicken thighs (or breasts, but thighs stay juicier)
8 cups low-sodium chicken broth (homemade if you're feeling fancy)
2 star anise pods (don't skip—pho's secret weapon)
2 inches fresh ginger, sliced (no need to peel, just smash it)
1 cinnamon stick (for warm depth)
3 cloves garlic, smashed
2 tbsp fish sauce (adjust to saltiness)
1 tbsp coconut aminos (or soy sauce for more sodium)
1 tsp salt
1/2 tsp black pepper
2 cups shirataki noodles (or zucchini noodles for extra low-carb)
1 cup bean sprouts
1/4 cup fresh cilantro, chopped
2 green onions, sliced
1 lime, cut into wedges
Sriracha to serve (optional, for heat lovers)

Instructions

In a large pot, combine chicken broth, star anise, ginger, cinnamon stick, and smashed garlic. Bring to a boil over high heat, then reduce to a simmer. Tip: Let those aromatics swim for 10 minutes to infuse the broth.
Add chicken thighs to the pot. Simmer gently for 25 minutes, until chicken is cooked through and tender. No boiling—gentle bubbles only.
Remove chicken to a cutting board. Shred with two forks. Discard cinnamon stick and star anise pods (or save for garnish if you're quirky).
Stir fish sauce, coconut aminos, salt, and pepper into the broth. Taste and adjust—it should be savory with a punch.
Meanwhile, prepare shirataki noodles: drain, rinse under cold water, then boil for 2 minutes. Drain again and pat dry. (This removes the funky smell.)
Divide noodles among bowls. Top with shredded chicken, bean sprouts, cilantro, and green onions.
Ladle hot broth over everything. Squeeze a lime wedge over each bowl and add sriracha if you dare.

Mmm, that first slurp hits all the cozy notes without the carb coma. The ginger and star anise dance together, and the tangy lime brightens every bite. For a crunchier twist, pile on extra bean sprouts—your soup, your rules.

Mexican Chicken Pozole Verde with Pumpkin Seeds

Zipping up your weeknight dinner routine with a bowl of this tangy, low-carb Mexican Chicken Pozole Verde that's so good, you'll forget all about the tortilla chips.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Pozole

2 lbs boneless skinless chicken thighs (or breasts, but thighs stay juicier)
1 tbsp olive oil (or any neutral oil)
1 medium yellow onion, diced (about 1 cup)
4 cloves garlic, minced
1 lb tomatillos, husked and rinsed (about 6–8)
4 cups low-sodium chicken broth
1 can (4 oz) diced green chiles (adjust to heat preference)
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt (plus more to taste)
1/4 cup pumpkin seeds (pepitas), for topping
Fresh cilantro and lime wedges for serving (optional)

Instructions

Preheat oven to 400°F.
Place tomatillos on a baking sheet and roast for 15–20 minutes until soft and slightly charred.
Meanwhile, heat olive oil in a large pot over medium-high heat. Add chicken thighs and sear until golden, about 4 minutes per side. Transfer to a plate.
In the same pot, add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute.
Add roasted tomatillos, chicken broth, green chiles, cumin, oregano, and salt. Stir to combine.
Return chicken to pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through and tender.
Remove chicken to a cutting board and shred with two forks. (Tip: For extra thickness, blend a cup of the broth with a few tomatillos and stir back in.)
Return shredded chicken to pot.
In a small dry skillet over medium heat, toast pumpkin seeds for 2–3 minutes until fragrant. (Tip: Keep them moving to avoid burning.)
Ladle pozole into bowls, top with toasted pumpkin seeds, and garnish with cilantro and lime wedges if desired.

Grab a spoon and dive into this tangy, comforting bowl—each bite brings a burst of zesty tomatillo and a satisfying crunch from the pumpkin seeds. It's a low-carb dream that feels like a big, warm hug without the carbs.

Chicken Mushroom Bone Broth Soup (Gut-Healing Low Carb)

Kick off your gut-healing journey with this cozy, umami-packed Chicken Mushroom Bone Broth Soup. It’s like a warm hug for your digestive system — and it’s low-carb, paleo, and totally delicious!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

2 lbs chicken bones (or a whole chicken cut up – great for extra meat)
1 lb mixed mushrooms, sliced (shiitake, maitake, or cremini work best)
1 large onion, quartered
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, smashed
2 inches fresh ginger, sliced (adds warmth and digestion support)
2 tablespoons apple cider vinegar (helps extract minerals)
1 tablespoon olive oil (or any neutral oil)
8 cups water (or enough to cover bones)
1 teaspoon salt (adjust to preference)
2 bay leaves
1 teaspoon black peppercorns
Optional: fresh parsley for garnish

Instructions

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken bones and sear for 5-7 minutes until browned on all sides. This builds deep flavor.
Add onion, carrots, celery, garlic, and ginger. Sauté for 3-4 minutes until vegetables begin to soften.
Add sliced mushrooms and cook for another 5 minutes, stirring occasionally, until they release their liquid and start to brown.
Pour in apple cider vinegar and water, enough to cover bones by 1 inch. Scrape up any browned bits from the bottom of the pot.
Add bay leaves, black peppercorns, and salt. Bring to a boil, then reduce heat to low and simmer uncovered for 4 hours. Skim any foam that rises during the first 30 minutes. (Tip: Simmering low and slow extracts maximum collagen and minerals.)
After 4 hours, remove pot from heat. Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard solids. (Tip: For an even richer soup, you can pick the meat off the bones and add it back in.)
Taste the broth and adjust salt if needed. Serve hot, garnished with fresh parsley if desired. (Tip: This soup keeps well in the fridge for up to a week or freezes beautifully.)

Ladle this silky, mineral-rich broth into your favorite bowl and savor the deep umami from the mushrooms and the gentle warmth of ginger. For a heartier meal, add shredded chicken or spiralized zucchini noodles — it’s gut-healing comfort at its finest.

Grilled Chicken and Roasted Pepper Soup (Low Carb)

Alright, grab your tongs and let’s get grilling – this low-carb soup is a smoky, creamy dream that’ll make you forget all about noodles.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Grilled Chicken

1 lb boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Soup

3 large bell peppers (red or yellow)
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

Instructions

Preheat your grill to medium-high heat (about 400°F). While it heats, pat the chicken dry and season both sides with salt, pepper, and a drizzle of olive oil.
Grill the chicken for 6–7 minutes per side, until the internal temperature hits 165°F. Transfer to a cutting board and let rest for 5 minutes. Pro tip: Use an instant-read thermometer so you never overcook that gorgeous bird.
Place the whole bell peppers directly on the grill grates. Turn every few minutes until the skins are blackened and blistered all over, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes – this makes peeling a breeze.
Once the peppers are cool enough to handle, peel off the charred skins, remove the stems and seeds, and roughly chop the flesh. Set aside.
In a large pot, heat a splash of oil over medium heat. Add the diced onion and cook, stirring, until translucent, about 5 minutes. Toss in the minced garlic and cook for 30 seconds until fragrant.
Stir in the chopped roasted peppers, smoked paprika, and cumin. Cook for 1 minute to toast the spices. Trust me, this unlocks all that smoky flavor.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10 minutes, letting the flavors meld.
Using an immersion blender, puree the soup until completely smooth. No immersion blender? Carefully transfer to a regular blender in batches, and cover the lid with a towel to avoid splatters.
While the soup blends, dice the rested chicken into bite-sized pieces. Set aside.
Stir in the heavy cream (or coconut milk) and add the diced chicken. Warm over low heat for 2–3 minutes, then season with additional salt and pepper to your liking.
Ladle into bowls and top with a generous sprinkle of fresh cilantro. Serve immediately and enjoy the smoky, silky goodness.

Get ready to fall hard for this soup – it’s rich and velvety with a hint of campfire charm, yet light enough to keep your carb count in check. Pair it with a crisp side salad or just eat it straight from the bowl; no judgment here.

Conclusion

There you have it—20 cozy, low carb soups to keep you full and satisfied. I hope you find a new favorite in this bunch! Which one will you try first? Drop a comment below and don’t forget to pin this roundup for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.