Low Carb Chicken Soup

My family adores a warm, comforting bowl of soup, especially during busy weeknights. This Low Carb Chicken Soup has become a staple in our kitchen – it’s unbelievably quick to make and bursts with fresh, satisfying flavors. It’s so easy, even on your busiest days, you can have a hearty, healthy meal on the table in minutes.

This recipe is a true lifesaver for busy folks who crave a wholesome meal without spending hours in the kitchen. Using an Instant Pot drastically cuts down on cooking time, and you can even use leftover chicken to make it even faster! Ready to get started? Let’s make some soup!

Why You’ll Love It

• 5-Minute Meal: This soup is incredibly quick to make, thanks to the magic of the Instant Pot. Perfect for those busy weeknights!
• Healthy and Flavorful: Packed with fresh vegetables and lean protein, this soup is both nutritious and delicious.
• Low Carb: This recipe is low in carbohydrates, making it a great option for those following a low-carb or keto diet.
• Versatile: You can easily customize this soup with your favorite vegetables or spices.
• Great for Leftovers: Use leftover cooked chicken to make this soup even faster!

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Ingredient Lowdown

Here’s what you’ll need to gather from your kitchen to make this quick and healthy soup:

• 2 cups low sodium chicken broth or stock: This forms the base of your flavorful soup. Using low sodium gives you control over the final saltiness.
• 8 ounces leftover shredded chicken or (1) 8 ounce chicken breast, cubed: Using leftover chicken is a great time-saver, but a fresh chicken breast works beautifully too.
• 2 zucchini, sliced: Zucchini adds a lovely mild flavor and a pleasant texture to the soup.
• 2 cups diced carrots: Carrots contribute sweetness and vibrant color.
• 10 celery sticks, diced: Celery adds a crisp, fresh element to the soup.
• 1/2 medium red bell pepper, diced: Red bell pepper provides a touch of sweetness and a pop of color.
• 1/2 medium yellow onion, diced: Onion adds savory depth to the soup’s flavor profile.
• 1 tablespoon dried parsley: Parsley brightens the soup with its fresh, herbaceous aroma.
• 1 tablespoon garlic powder: Garlic powder contributes a pungent, savory kick.
• 1/2 tablespoon dried rosemary: Rosemary adds a warm, woodsy note.
• 1/2 teaspoon fine sea salt: Salt enhances the flavors of all the ingredients. You can adjust to your preference after cooking.
• 1/4 teaspoon ground black pepper: Black pepper adds a subtle hint of spice.

Step-by-Step Instructions

Step 1: Combine all ingredients

Place all of the ingredients—chicken broth, chicken, zucchini, carrots, celery, bell pepper, onion, parsley, garlic powder, rosemary, salt, and pepper—inside your Instant Pot.

Step 2: Seal and cook

Place the lid on your Instant Pot and ensure the pressure knob is in the SEALING position. Press CANCEL if needed. Then select the MANUAL/PRESSURE COOK function, high pressure, and set the timer for 5 minutes.

Step 3: Natural pressure release

When the pot beeps, allow the pressure to release naturally until the display reads LO:20. This slow release keeps the chicken wonderfully tender.

Step 4: Vent and serve

Carefully switch the pressure knob from SEALING to VENTING. Allow any remaining steam to escape (it will be hot!). Remove the lid, stir the soup, and season with additional salt to taste. Serve hot and enjoy!

Better-Than-Grandma Tips

• For a richer broth, try using homemade chicken stock. Check out my recipe for easy homemade chicken stock here. You’ll never go back to store-bought!
• Don’t overcook the vegetables. You want them to be tender but still have a bit of bite. The Instant Pot’s quick cooking time helps prevent this.
• Taste and adjust seasonings before serving. You might want to add a pinch more salt, pepper, or even a squeeze of lemon juice for brightness.
• Feel free to add other herbs and spices to customize the flavor. A pinch of red pepper flakes adds a nice kick.

Try These Variations

• Spicy Chicken Soup: Add a pinch of red pepper flakes or a diced jalapeño to the pot for a spicy kick.
• Creamy Chicken Soup: Stir in a dollop of cream cheese or heavy cream at the end for a richer, creamier soup. Check out our collection of creamy soup recipes for more inspiration.
• Italian Chicken Soup: Swap the rosemary for Italian seasoning and add a can of diced tomatoes for a Mediterranean twist.
• Chicken and Vegetable Noodle Soup: Add some cooked noodles or zucchini noodles at the end for a heartier soup.

How to Serve

This Low Carb Chicken Soup is fantastic as a light meal on its own, but you can also pair it with various sides to make it a more complete meal. A simple green salad with a light vinaigrette complements the richness of the soup perfectly. For a heartier meal, serve it with a side of quinoa or cauliflower rice. A dollop of plain Greek yogurt or a sprinkle of fresh herbs like parsley or chives adds a final touch of freshness.

That’s a Wrap

This Low Carb Chicken Soup is a true weeknight wonder! It’s packed with flavor and vegetables, yet it’s ready in minutes. It’s also a fantastic way to use up leftover chicken. I hope this soup brings warmth and comfort to your table as it does to mine. Share a bowl with someone you love and let me know what you think in the comments below! For more quick dinner ideas, check out our Dinner recipes. You can also connect with me on Pinterest for more inspiring recipes, on Instagram for behind-the-scenes cooking fun, and on Facebook to share your own culinary creations.