If you ask me, nothing hits the spot like a big bowl of homemade chicken soup on a chilly day. This low-carb chicken and vegetable soup is something I’ve been making in my own kitchen for years, especially when the weather cools or someone in the family is under the weather. It’s simple, packed with flavor from humble pantry spices, and has juicy bites of chicken with lots of tender veggies.

Best of all, this version keeps things keto-friendly with cauliflower rice instead of noodles. It’s one of those dishes that warms you up inside, fills you up without weighing you down, and makes meal prep for the week feel like you’re doing something kind for your future self.

Why This Soup is Always On My Meal Plan

Easy to prep ahead
I love having a pot of this soup in the fridge during the week. On busy days, I just reheat a bowl, and it feels like I’ve treated myself to something nourishing without extra work. If you do meal prep Sundays like I do, this one is a regular.

Freezer-friendly comfort food
There have been times when I’ve doubled the batch and stored individual portions in the freezer. It’s such a relief to remember you’ve got a home-cooked meal waiting for you after a long day. I usually thaw mine in the fridge overnight, then warm gently on the stove.

Full of flavor without fuss
What I love about this recipe is that you don’t need fancy ingredients. A few basic dried herbs and spices bring the broth to life. Even friends who don’t follow keto have asked me for the recipe because it’s just really good soup.

Ingredients You’ll Need in Your Kitchen

This soup uses real, everyday ingredients. Nothing too fussy—just solid, reliable pantry staples. Here’s what I use:

Chicken:
I often use boneless, skinless chicken breasts, but chicken thighs work just as well and add even more flavor. Sometimes I’ll even use leftover roast chicken if I have it.

Dried spices:
Think bay leaves, Italian seasoning, garlic powder, black pepper. These are the backbone of the broth. If you have fresh herbs, you can throw those in too.

Veggies:
I use a mix of fresh and frozen. Carrots and celery add that classic soup feel, while frozen cauliflower rice keeps it low-carb. I like to keep a couple of bags of cauliflower rice in the freezer just for recipes like this.

Olive oil (or your favorite cooking oil):
For searing the chicken and softening the veggies. I sometimes swap it with avocado oil if that’s what’s handy.

Chicken bouillon:
Bouillon is one of my go-to pantry items. It adds so much depth to soups and sauces. I prefer it over boxed broth most days because it’s so flavorful. If you want, you can absolutely use homemade chicken stock or bone broth instead.

Salt:
Season to taste. Bouillon is already salty, so I usually taste at the end and see if it needs a little extra.

How I Make This Soup at Home

Here’s how I cook it, just like I would explain it to you over coffee:

1. Season and sear the chicken.
   Don’t skip this step—it locks in flavor. I heat up my big pot, add some oil, and get a nice golden sear on both sides. It smells amazing at this stage.
2. Add the veggies.
   In go the chopped carrots and celery. I stir them around in the pot so they pick up all that flavor left behind by the chicken.
3. Build the broth.
   I add bouillon, water or broth, and bay leaves. Then I gently simmer it all so the chicken cooks through and the broth gets fragrant.
4. Shred or cube the chicken.
   Once it’s cooked, I pull the chicken out and cut it into bite-sized pieces (or shred it with two forks if I’m feeling rustic).
5. Finish with cauliflower rice.
   This is such a neat trick for low-carb cooking. I stir in frozen cauliflower rice and let it warm through. It gives you that “rice in soup” feeling without the carbs.
6. Taste and adjust.
   Always taste before serving. Add salt or pepper if you think it needs it. I usually add a squeeze of lemon at the table for brightness.

A Few Personal Tips and Variations

Get every last bit of spice on the chicken.
I rub the spice blend onto the chicken thoroughly so the broth benefits from every bit of flavor once it simmers.

Storage:
I keep it in airtight containers in the fridge for up to five days. It reheats really well on the stove. If I know I won’t finish it all, I freeze portions in containers or zip-top bags. Perfect for busy days.

Make it creamy:
Sometimes I stir in a bit of cream cheese or heavy cream at the end for a creamy version. It changes the character of the soup in the best way.

Use leftover chicken:
This is such a practical tip. If you have leftover roast or rotisserie chicken, skip the browning step and add it at the end. I do this often after Sunday roast.

Meatless variation:
If I have vegetarian guests, I just skip the chicken and double up on veggies. It still makes a cozy, filling bowl.

How I Like to Serve It

I usually ladle it into big bowls and top it with chopped parsley or a squeeze of lemon. Sometimes I’ll serve it with a small green salad on the side or low-carb rolls if I’ve baked a batch.

On cold evenings, I love having it with a thick slice of buttered keto bread to mop up every last drop. My family loves it this way, and it always disappears fast.

Common Questions I Get About This Soup

Can I make this in a slow cooker?
Sure! I’ve done it when I want to set it and forget it. Just sear the chicken first for best flavor, then add everything to the slow cooker and cook on low for 4–6 hours.

Do I have to use cauliflower rice?
Nope. You can skip it altogether or replace it with chopped cabbage for another low-carb option.

Can I use bone-in chicken?
Definitely. It adds even more flavor. Just remove the bones before serving.

How do I make it spicier?
A pinch of red pepper flakes or a chopped jalapeño added with the veggies gives it a nice kick.

How do I reheat frozen portions?
I thaw overnight in the fridge and warm gently on the stove. It tastes just as good as the day it was made.

Also try these Low Carb Chicken recipe:-

• Low Carb Chicken Tikka Masala
• Low Carb Teriyaki Chicken Stir Fry
• Low Carb Chicken Spaghetti