This Low Carb Chicken Soup is a quick and delicious way to jump-start your next detox do-over! This detox soup is packed full of 30g of protein and an abundance of veggies. Plus its only 225 calories for 1 1/2 cups!
Whether your diet has been lacking some serious clean eating or your body is in need of a quick detox jumpstart, this low carb chicken soup is utterly delicious.
It also happens to be an old family favorite. In fact, my mom was the one who taught me how to make this one, years ago, and her grandmother made it before that.
I love taking old family recipes and giving it my own twist to fit what I am currently eating.
Lately, I’ve been coming up with some delicious detox recipes like this detox blueberry smoothie and these easy detox salads in a jar to have on hand when I decide to do my next cleanse. This detox chicken soup goes great with both of these recipes!
I will say that one of the best things about this soup recipe is that you can make it ahead of time and use it as part of your meal prep for the week. I’ll share more info about how to do that towards the bottom of this post.
Frequently Asked Questions About Chicken Soup
First, I wanted to address some common questions that tend to pop up whenever I talk about detoxing or a soup recipe like this one.
Can you eat soup while detoxing?
Yes! Your whole detox does not need to depend on meal kits, ready-made smoothies, or fasting.
This detox soup is so low in fat, carbs, and calories that you can eat as much as you want or need. It’s also full of protein and veggies to help nourish your body.
Plus, it helps boost your metabolism and immune system by filling you with the vitamins and nutrients you need.
On top of all that, it’s liquid heavy. This is a great thing during detox as it flushes out all of the toxins to help your body work as it should.
What soup is best for weight loss?
This low carb chicken soup is great to help with weight loss or weight maintenance. I have also shared some healthy soups I have made before at the bottom of this post that would really help you with your meal plan.
Something I have heard about more and more lately is bone broth. Drinking clear bone broth soup has some amazing benefits like:
- Helps reduce inflammation in joints
- Supports healthy skin with collagen
- Aids in regulating your sleeping pattern
- Heals gut inflammation
- Supports a healthy immune system
If you don’t want to make it from scratch, you can look for some healthy brands like Kettle and Fire or Bonafide Provisions at your local grocery store.
Now, it’s time to cook!
Low Carb Chicken Soup
This chicken soup is very versatile, you can add just about any vegetable to it. I’ve added leeks, mushrooms, broccoli, spinach, and kale to this chicken soup in the past. It really does all come together to make a delicious soup.
However, my favorite go-to veggie combination is simply carrots, celery, onions, and tomatoes. That’s how my mom made it and that’s how I make it too.
Here are the ingredients you’ll want to have on hand to make this detox chicken soup, and why they are great for you:
- Olive oil – rich in healthy monosaturated fats and antioxidants
- Onion – helps fight inflammation and reduce triglycerides + cholesterol
- Garlic – reduce blood pressure and has medicinal qualities
- Celery stalks – full of vitamin C and reduces inflammation in the digestive tract
- Chicken breast – a good source of lean protein
- Chicken stock – supports a healthy immune system
- Tomatoes – reduces risk of heart disease and is packed full of vitamin C and K
You will also need to have Italian seasoning and tomato sauce on hand to complete this dish.
How To Make This Chicken Soup:
Start by sauteing chopped onions in some olive oil for about 5 minutes or until they are translucent. Then, stir in chopped garlic cloves and cook until they are fragrant which should be about 3 minutes.
I would stay close to the stove and keep an eye on your stockpot because it only takes 3 seconds for your garlic and onions to go from sauteed to burnt crisps and then you’ll have to start all over again. Trust me, that is NOT the flavor you are going for!
Next, you can add in the chopped carrots and celery stalk to the mixture and stir. Cook them down for about 4-5 minutes. Then, take the chicken breast and lay them flat on top of the sauteed veggies.
Once your chicken has been put in the stockpot, pour in your chicken stock, diced tomatoes and tomato sauce.
An ingredient that separates this soup from others is the tomatoes! With the addition of the tomato sauce as well as the diced tomatoes, this chicken soup is elevated to a whole new level.
I am not entirely sure why my mom added tomato sauce to her chicken soup originally, but I’m not mad about it. It might’ve been a secret hack she learned from her grandmother or maybe it’s an Italian thing.
Who knows, but in my opinion, there’s no better chicken soup out there!
Let everything come to a boil before you reduce it to a simmer and let the chicken soup cook for 30 minutes.
Once your soup has been cooking for the allotted time, carefully remove the chicken breasts and cut them into 1-inch chunks. Then place the chicken chunks back into the soup and let it simmer for another 1/2 hour.
Eat immediately or store whatever soup is leftover in a glass container for the next few days.
Make-Ahead Instructions For This Detox Chicken Soup:
Like I mentioned at the top of this post, this detox chicken soup recipe can be made ahead of time. You can store this soup in the refrigerator up to 5 days – perfect for meal prepping on Sunday for the week.
All you have to is heat up in the microwave or on the stovetop when you are ready to enjoy it.
How To Make This Low Carb Soup Freezer Ready:
You can also easily double this batch of chicken soup and make extra to store in the freezer for a later time. I recommend that you let it cool down enough so that the container or freezer-safe bag doesn’t pop or explode in the freezer. Make sure to only fill each container 3/4ths full as it will expand when frozen.
If you are running low on space in your freezer, use some freezer-safe resealable plastic bags. Carefully ladle the soup into the bag. Make sure to squeeze all the air out of the bag before you close it to maximize the space.
I would also label everything with what’s in the container and the date it was made so you can keep track of how long it’s been in the freezer. You can freeze this soup for up to 3 months.
If you thaw it overnight in the refrigerator, you can heat up the soup on the stove or in the microwave. To heat up directly from the freezer, run some warm water over the container until the soup will slide out. Remove it from the containers and heat up on the stovetop.
More Healthy One-Pot Meals To Try:
If you are looking for some more healthy one-pot meals to help you eat clean throughout the week AND reduce the number of dishes you have to do, try some of these soup recipes:
- Keto-Friendly Pizza Soup
- Slow Cooker Butternut Squash Soup
- Healthy Stuffed Pepper Soup
- Healthy Creamy Chicken and Rice Soup
Get ready the right way for your next detox week with this low carb chicken soup! Share a picture and tag me on Instagram or Facebook if you decide to try it!
Detox Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 5 cloves garlic chopped
- 1 lb carrots peeled and sliced or chopped
- 1 small celery stalk sliced into chunky pieces
- 1 teaspoon Italian seasoning
- 1.5 lbs boneless chicken breasts
- 1 32-ounce chicken stock
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
Instructions
- In a 5 1/2 quart stockpot, heat olive oil over medium heat. Add in the chopped onion and saute until translucent, about 5 minutes.
- Stir in the garlic and cook t until fragrant, about 3 minutes.
- Add in the carrots and celery then cook for about 4-5 minutes.
- Add the chicken breast, chicken stock, diced tomatoes, and tomato sauce.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes.
- Carefully remove the chicken and cut it into 1-inch chunks. Add the chicken back into the soup and cook for another 1/2 hour.
- Serve hot.
Notes
Nutrition
Hey Tammy,
Making this soup right now. Instruction #1 has a typo, I think. It says garlic and I think it should be onion.
“In a 5½ quart stockpot, heat olive oil over medium heat. Add in the chopped garlic and saute until translucent, about 5 minutes.”
Love your website and the emails.
Thank you! I will fix this right now!