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–+ servings

High Protein Low Carb Soup

A delightful high protein, low carb soup that serves as a comforting dish perfect for busy weeknights. Packed with vegetables and shredded chicken, it's a warm hug in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil I use the kind from Tesco’s – it’s reliable and doesn’t break the bank
  • 1 medium onion, diced I prefer yellow because they’re sweeter, but use whatever is handy
  • 3 cloves garlic, minced More can’t hurt if you ask me – I always overdo it for flavour
  • 2 medium carrots, diced My daughter loves to help with these – they’re her ‘golden jewels’
  • 1 medium zucchini, diced Good unless it’s gone too squash-y at the back of your fridge
  • 1 medium red bell pepper, diced This is the pop of colour that makes everything prettier
Liquid Ingredients
  • 4 cups vegetable or chicken broth I prefer low-sodium because I control the saltiness
Protein and Greens
  • 1 cup cooked and shredded chicken breast A leftover from last night’s roast, just like my mum used to do
  • 2 cups kale or spinach For those greens
Seasonings
  • 1 teaspoon dried thyme Typically what I have lying around, but fresh is even better if you’re fancy
  • Salt and pepper to taste I always aim for the right balance, but I do tend to oversalt—learn from my mistakes
  • Optional: red pepper flakes Tom’s not a fan, so I sprinkle these on mine later

Method
 

Sauté the Aromatics
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and garlic, cooking until softened.
Add the Vegetables
  1. Toss in the diced carrots, zucchini, and red bell pepper, stirring occasionally until softened.
Pour the Broth
  1. Pour in the broth and bring to a low simmer.
Add Chicken and Greens
  1. Stir in the cooked chicken and kale (or spinach) and let it simmer for another 5-10 minutes until everything is heated through.

Nutrition

Serving: 1gCalories: 230kcalCarbohydrates: 20gProtein: 30gFat: 7gSaturated Fat: 1gSodium: 500mgFiber: 5gSugar: 4g

Notes

Serve in warm bowls paired with crusty bread. Leftovers taste better as they allow flavours to develop overnight.
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