Honestly, when you’re trying to keep things low-carb, finding something truly satisfying that doesn’t feel like you’re eating rabbit food can be a real battle. I get so tired of just cheese or plain chicken breast! That’s why I’m so excited to share this Simple Chicken and Vegetable Soup with you. It’s hearty, it’s warm, and it absolutely blows the doors off being just ‘okay’. Trust me when I say this beauty belongs right at the top of your list of the **11 High Protein Low Carb Soups**. For me, this recipe has been a total lifesaver on those busy weeknights when I need dinner on the table fast but still need that protein punch to keep me full. It’s so straightforward, you almost can’t mess it up!
Why This Simple Chicken and Vegetable Soup Makes the Cut for 11 High Protein Low Carb Soups
If you’re serious about keeping calories down without ditching flavor, this soup is your new best friend. It’s featured here because it really delivers on the promise of being a perfect low-carb meal. We’re not fooling around with fillers!
- It packs a massive 26 grams of protein per serving, keeping you satisfied for hours.
- The carb count? A tiny 8 grams! Perfect for sticking to your goals.
- We’re talking about easy, everyday ingredients that you probably already have stocked up. Seriously, this is essential when trying to stick to a whole list of healthy dinner recipes.
Quick Prep and Cook Times for Your 11 High Protein Low Carb Soups Plan
Who has time for hours of simmering? Not me! You can get this on the stove in under 10 minutes flat for prep, and it’s tender and ready to eat in about 20 minutes of cooking time. That’s right—a satisfying meal in about half an hour total!
Ingredient Simplicity in Our 11 High Protein Low Carb Soups Feature
There’s no need to run out to a specialty store for some weird, obscure ingredient. We are using straightforward things here: chicken, broth, and basic veggies like celery, onion, and carrots. It proves that you don’t need complicated stuff to make something that tastes amazing and fits your diet.
Essential Ingredients for Your 11 High Protein Low Carb Soups Recipe
Okay, let’s talk about what goes into the pot! Because this is supposed to be one of the easiest entries in our list of **11 High Protein Low Carb Soups**, I kept the list short and sweet. You want to make sure you have high-quality stuff because with so few ingredients, every single item really sings. I always try to grab the best chicken broth I can find; you can really taste the difference!
- 2 cups of cooked chicken breast, and it needs to be shredded—I’ve got a great little guide for getting perfectly seasoned shredded chicken if you need a quick way to prep.
- 6 big cups of chicken broth—use the good stuff!
- 1 cup of carrots, chopped up nicely.
- 1 cup of celery, also chopped.
- About half a cup of onion, diced so it melts subtly into the soup.
- 1 teaspoon of dried thyme. That’s the secret seasoning, don’t skip it!
- Salt and pepper to taste, but I start with a quarter teaspoon of pepper.
Ingredient Notes and Substitutions for 11 High Protein Low Carb Soups
If you’re planning ahead, always try to make your own chicken broth. It makes such a gigantic flavor difference in a simple soup like this! But if you’re in a pinch, any store-bought broth works. You can also totally swap out some of the veggies if you want. If carrots feel a tiny bit too starchy for your day’s carb count, nobody’s going to stop you from throwing in some zucchini or maybe some crisp green beans instead. It keeps the soup vibrant and still fits perfectly within our goals for the **11 High Protein Low Carb Soups** challenge.
Step-by-Step Instructions for Making This Among the 11 High Protein Low Carb Soups
This is where the magic happens, and honestly, because this is such a lean recipe, the steps are so quick. The whole thing takes about 20 minutes of actual cooking time, which is fantastic for fitting into a busy schedule. The key here is patience during the slightly longer simmer time—that’s how you get those veggies tender without adding tons of carbs!
- First, grab your biggest pot—you want room for everything to swim comfortably! Toss in your 6 cups of chicken broth along with the chopped carrots, celery, and onion. Get that going over medium-high heat until it hits a rolling boil.
- Watch that pot! When it starts bubbling hard, immediately drop the heat down to medium or medium-low so it’s just simmering, not violently boiling over onto your clean stovetop. Let that cook for about 15 minutes exactly, or until you can poke that carrot with a fork and it gives way easily.
- Now, toss in your 2 cups of shredded chicken. You already cooked it, so we’re just warming it up here! Sprinkle in the dried thyme, and your starting measures of salt and pepper. I like to grab some extra tips on seasoning vegetable soups right about now.
- Give it a good stir to make sure that thyme gets distributed everywhere. Let it all simmer together for just 5 more minutes. That’s enough time to heat the chicken through without drying it out.
- Taste it! This is crucial. Broths vary wildly in saltiness, so taste before you serve. Adjust salt and pepper if you think it needs a little more kick, and then ladle it straight into your bowls. Enjoy every spoonful of this fantastic low-carb meal!
Expert Tips for Perfecting Your 11 High Protein Low Carb Soups
Even though this soup is incredibly simple—seriously, it’s almost impossible to mess up—there’s one tiny thing I insist you do that makes a huge difference. You know how every carton of store-bought chicken broth tastes slightly different? Some are loaded with salt, and others are really mild. That’s why I tell everyone: do not season this soup until the very end!
Wait until you’ve added that cooked, shredded chicken and the thyme in Step 4. Then, give the whole pot a really good stir, let it heat up for that last minute, and pull out a small tasting spoon. Taste it before you add anything extra.
Chances are, you might not need much extra salt at all, especially if your broth was salty. If you salt it at the beginning like the recipe suggests (which is just a starting guide!), you might end up with a salty mess. By tasting right before serving, you control the final flavor bomb and ensure this simple soup tastes exactly how you need it to!
Serving Suggestions for Your 11 High Protein Low Carb Soups Meal
Just because we’re keeping things light and low-carb doesn’t mean we can’t have an amazing meal experience, right? Sometimes soup feels like it needs something extra for dipping or crunch, but crackers are totally out when you’re sticking to this diet plan. So, what do we do?
My favorite thing to do with this simple but satisfying chicken soup is pair it with something fresh and crunchy on the side. If you want substance, I highly recommend grabbing a couple of slices of your favorite keto-friendly bread—you know, the ones that toast up nicely and feel substantial. Just a small piece for dipping is perfect.
But if I want to keep the carbs practically zero, I lean hard into a small, bright salad. A quick side salad cuts through the richness of the broth beautifully. I usually toss together some crisp lettuce, maybe a few slices of cucumber, and definitely some feta cheese if I have it. You want a dressing that’s light, too; skip the sugary bottled stuff! I usually make a quick vinaigrette with olive oil, red wine vinegar, and a little lemon juice. If you’re looking for inspiration, I love following recipes like this refreshing cucumber feta salad. It keeps the whole meal feeling fresh and nutrient-dense while still hitting all the marks for our **11 High Protein Low Carb Soups** list!
It’s all about balance! A hearty soup plus a little green crunch makes for a lunch or dinner that feels complete without sabotaging your carb goals.
Storage and Reheating Instructions for 11 High Protein Low Carb Soups Leftovers
One of the greatest things about this simple chicken soup is that it tastes just as good—maybe even better—the next day. This makes it an absolute champion in the category of **11 High Protein Low Carb Soups** for meal prepping during the week. You definitely want to make a double batch!
When it comes to storing leftovers, you must use an airtight container. This is key because if you leave the lid slightly ajar, the broth starts to evaporate weirdly, and your soup gets way too salty. I personally use glass containers because they feel cleaner, but any good sealable container works just fine. Store it right away in the refrigerator—don’t let it sit on the counter cooling down forever!
It keeps beautifully for 3 to 4 days. I’ve pushed it to day five once or twice, but four days is my personal safety recommendation.
Quick Reheating on the Stovetop
If you’re reheating a big batch, the stovetop is my preferred method. Pour the amount you want into a small saucepan. Set the heat to medium-low. You want to heat it slowly so the vegetables don’t get mushy. Give it a gentle stir every minute or so. Because it’s such a lean soup, it reheats super fast—usually 5 to 7 minutes is all it needs!
Microwave Magic for Single Servings
For a quick lunch at your desk or just a single bowl when you’re in a hurry, the microwave does the trick. Put your serving in a microwave-safe bowl. Cover it loosely with a paper towel—this helps trap some steam and prevents those annoying little broth splatters all over the inside of your microwave!
Heat it on high for about 90 seconds, give it a stir, and then heat in 30-second bursts until it’s steaming hot all the way through. Seriously, the texture of this simple chicken soup holds up like a rockstar. You don’t get that weird slimy texture you sometimes find in other leftovers.
Frequently Asked Questions About 11 High Protein Low Carb Soups
I knew you’d have questions! When you’re trying to perfect your rotation of **11 High Protein Low Carb Soups**, details matter. These are the things I usually get asked when I bring this simple chicken soup over to a friend’s house, so here are the quick answers to get you back to cooking!
Can I make this chicken soup recipe without carrots to lower the carbs further?
You absolutely can! I totally get it; sometimes you need every single gram of carb under absolute lockdown. Carrots are honestly one of the higher-carb veggies in this specific recipe, so you can definitely leave them out if you need to. If you do, I would suggest bumping up the celery a little bit, or maybe tossing in some chopped zucchini or some nice fresh green beans when you add the celery and onion. It keeps the soup light, flavorful, and keeps that carb count super low for your quick low carb meals!
How can I boost the protein in this specific soup?
We already hit a solid 26 grams of protein per serving, which is pretty impressive for just chicken and veggies, right? But if you’re lifting heavy or just super hungry, boosting it is easy! The simplest way is just to add more cooked chicken. Don’t be shy! If you’re feeling a little extra adventurous, you can stir in a small spoonful of unflavored collagen peptide powder right at the end when you’re heating everything through. It dissolves completely—you won’t taste it at all—but it sneaks in some serious extra protein!
Is this recipe suitable for meal prepping?
Oh my gosh, yes! If you are looking for something sturdy for your weekly meal prep, this is the recipe you want to bookmark. It holds up incredibly well in the fridge for 3 to 4 days. It’s one of the most reliable of all the **11 High Protein Low Carb Soups** for staying delicious over several days. It reheats perfectly on the stovetop or in the microwave, just like we talked about earlier. It’s a perfect grab-and-go healthy lunch!
Nutritional Estimate for This Entry in 11 High Protein Low Carb Soups
When we talk about fitting into a strict low-carb plan, the numbers really matter, don’t they? You want to know exactly what you are putting into your body without having to track every little thing yourself. This Simple Chicken and Vegetable Soup is a powerhouse, and I’ve broken down the rough estimates for you below. It’s designed to be lean, mean, and full of muscle-building protein!
Take a look at this data, which is based on one 1.5 cup serving:
- Calories: 180
- Protein: 26g (See? Told you it was high protein!)
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Net Carbs: A very happy 6g!
- Total Fat: Only 5g
- Sugar: Just 3g!
Now, always remember this is just an estimate, especially since we talked about how broth quality changes things! If you load yours up with loads of extra celery or use a super-salty broth that you don’t water down, those numbers will shift just a little bit. But for a baseline when you’re cooking through your list of **11 High Protein Low Carb Soups**, you can be really confident in these figures. It’s a fantastic, satisfying way to eat clean!
Share Your Success with This 11 High Protein Low Carb Soups Recipe
Whew! We made it through the whole recipe—from chopping veggies to perfecting the seasoning—and you now have a warming, satisfying bowl of perfection sitting in front of you. I really hope this Simple Chicken and Vegetable Soup becomes a staple in your kitchen just like it has mine. It proves that eating healthy and sticking to a low-carb plan doesn’t mean you have to sacrifice comfort food!
Now that you’ve recreated this winner from our lineup of **11 High Protein Low Carb Soups**, I absolutely want to hear about it! Did you change anything? Did you add a pinch of spicy red pepper flakes at the end like I sometimes do when I’m feeling spicy? Or did you stick to the classic, comforting thyme flavor?
Please, please leave a comment below telling me how it turned out! Drop a star rating so other folks know how amazing this simple **chicken soup** is. It really helps me know what recipes you love so I can keep sharing the family favorites. If you managed to snap a picture of your healthy bowl, tag me! You can always reach out about sharing your favorite photos or asking any lingering questions over on my contact page. Happy cooking, friend!
Print
Simple Chicken and Vegetable Soup
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A straightforward, high-protein, low-carbohydrate soup featuring chicken and mixed vegetables.
Ingredients
- 2 cups cooked chicken breast, shredded
- 6 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine chicken broth, carrots, celery, and onion in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Add the shredded chicken, thyme, salt, and pepper.
- Simmer for an additional 5 minutes to heat the chicken through.
- Serve hot.
Notes
- For extra flavor, use homemade chicken broth.
- You can substitute zucchini or green beans for carrots or celery if desired.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 3
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 26
- Cholesterol: 70
Keywords: high protein, low carb, chicken soup, vegetable soup, simple soup