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Chicken Vegetable Soup

average rating is 3 out of 5, based on 150 votes

This low-carb chicken vegetable soup is a delicious and healthy option for those who want a comforting and flavorful meal without added carbs. Loaded with chicken, cauliflower, and colorful vegetables, this soup is easy to make and perfect for any day of the week.

To make this soup even more satisfying, try topping it with some grated Parmesan cheese or chopped fresh herbs like parsley or cilantro. You can also pair it with a side salad or some low-carb bread for a complete meal.



Prep Time

0.3 Minutes

Total Time

0.3 Minutes










Soup Medium Chicken Between 200 and 350 Main meal Side Moderate Gluten-free Dairy-Free


  • 4 cups organic, no-salt chicken broth or homemade vegetable broth

  • 8 oz boneless, skinless chicken thighs, cooked and shredded

  • 3 stalks of celery, chopped

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 2 cups cauliflower florets, chopped

  • 2 medium-sized tomatoes, chopped

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne pepper (optional)

  • Salt and black pepper to taste


  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and red bell pepper and sauté for 5 minutes or until they begin to soften.

  2. Add the garlic, thyme, oregano, paprika, and cayenne pepper (if using) and sauté for another minute or until fragrant.

  3. Pour in the chicken broth and add the cauliflower florets. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes or until the cauliflower is tender.

  4. Add the cooked and shredded chicken and chopped tomatoes to the pot and continue to simmer for another 5 minutes.

  5. Season with salt and black pepper to taste.

  6. Serve hot and enjoy your low-carb chicken vegetable soup.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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