Cozy Up with Low Carb Crockpot Chicken Soup

Chicken soup is the ultimate comfort food. But sometimes, you want that warm, satisfying feeling without the carbs. This low-carb crockpot chicken soup recipe delivers all the flavor and heartiness you crave, with a fraction of the carbohydrates. Perfect for a chilly evening, a simple lunch, or a nourishing meal any time of year, this soup is easy to make, packed with nutrients, and incredibly delicious.

Why Choose Low Carb Crockpot Chicken Soup?

There are many reasons to embrace a low-carb diet, and this soup fits perfectly into that lifestyle.

• Weight Management: Reducing carbohydrate intake can help with weight . This soup is packed with protein and healthy fats, keeping you feeling full and satisfied.
• Blood Sugar Control: Lowering carbs helps stabilize blood sugar levels, making this soup a great choice for people managing diabetes or insulin resistance.
• Increased Energy: Many people find that reducing carbs and increasing protein and fat intake leads to more sustained energy throughout the day.
• Nutrient-Rich: This soup is loaded with vitamins, minerals, and antioxidants from the chicken and vegetables.
• Convenience: The crockpot does all the work! Simply throw in the ingredients and let it simmer.
• Customizable: Easily adapt the recipe to your liking by adding different vegetables, herbs, or spice.

Crafting the Perfect Low Carb Chicken Soup

The key to a great low-carb chicken soup is choosing the right ingredients and cooking it low and slow.

Selecting Your Chicken

• Bone-In, Skin-On Chicken: Using bone-in, skin-on chicken thighs or a whole chicken carcass provides the most flavor and collagen, which adds richness to the broth. Remove the skin before serving if desired.
• Boneless, Skinless Chicken: For a leaner option, boneless, skinless chicken breasts or thighs work well. Keep in mind that the broth will be less flavorful, so consider adding chicken bouillon or bone broth for extra depth.
• Leftover Chicken: This soup is a fantastic way to use leftover cooked chicken. Simply shred the chicken and add it to the crockpot towards the end of the cooking time.

Choosing Low Carb Vegetables

• Onion, Celery, and Garlic: These form the aromatic base of the soup.
• Cauliflower: A great substitute for potatoes, cauliflower adds bulk and creaminess without the carbs.
• Broccoli: Adds a vibrant green color and a boost of nutrients.
• Zucchini: A mild-flavored vegetable that blends well into the soup.
• Spinach or Kale: Add these leafy greens towards the end of cooking for extra vitamins and minerals.
• Avoid: Potatoes, carrots, corn, and peas are higher in carbohydrates and should be limited or avoided in a low-carb version. If you desire to use these ingredients, do so sparingly to control the carb content.

Adding Flavor and Depth

• Chicken Broth or Bone Broth: Use a high-quality broth for the best flavor. Bone broth adds extra collagen and nutrients.
• Herbs and Spices: Bay leaves, thyme, rosemary, oregano, parsley, salt, and pepper are all excellent additions. Feel free to experiment with other herbs and spices to suit your taste.
• Lemon Juice or Apple Cider Vinegar: A splash of acidity brightens the flavors of the soup.
• Heavy Cream or Coconut Milk: For a creamier soup, stir in a small amount of heavy cream or full-fat coconut milk at the end of cooking. Be mindful of the carb count if using cream, and remember that coconut milk will impart a slight coconut flavor.

Low Carb Crockpot Chicken Soup: A Step-by-Step Guide

This recipe is designed to be both simple and delicious. Feel free to adjust the ingredients and seasonings to your liking.

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs (or 1 whole chicken carcass)
• 1 large onion, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 head cauliflower, cut into florets
• 1 head broccoli, cut into florets
• 2 zucchini, chopped
• 8 cups chicken broth or bone broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lemon juice or apple cider vinegar (optional)
• 1/4 cup chopped fresh parsley (optional)
• 1/4 cup heavy cream or full-fat coconut milk (optional)

Instructions:

1. Prepare the Ingredients: Chop the onion, celery, garlic, cauliflower, broccoli, and zucchini.

2. Layer the Ingredients in the Crockpot: Place the chicken thighs (or whole chicken carcass) in the bottom of the crockpot. Add the onion, celery, garlic, cauliflower, broccoli, zucchini, bay leaves, thyme, rosemary, salt, and pepper.

3. Add the Broth: Pour the chicken broth or bone broth over the ingredients.

4. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or until the chicken is very tender and easily shredded.

5. Remove the Chicken: Carefully remove the chicken from the crockpot. Let it cool slightly, then shred the meat using two forks. Discard the bones and skin (if using bone-in, skin-on chicken).

6. Return the Chicken to the Crockpot: Add the shredded chicken back to the crockpot.

7. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.

8. Add Optional Ingredients: If desired, stir in the lemon juice or apple cider vinegar, fresh parsley, and heavy cream or coconut milk.

9. Serve: Ladle the soup into bowls and serve hot.

Tips and Variations

• Make it Spicier: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
• Add More Vegetables: Experiment with other low-carb vegetables like spinach, kale, mushrooms, or bell peppers.
• Use Different Herbs: Try different combinations of herbs and spices, such as sage, marjoram, or Italian seasoning.
• Make it Creamy: Blend a portion of the soup with an immersion blender for a creamier texture.
• Add a Garnish: Garnish with fresh herbs, a dollop of sour cream or Greek yogurt, or a sprinkle of shredded cheese.
• Store Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Why This Recipe Works

This recipe is successful due to several factors. It uses bone-in chicken to create a deeply flavorful broth. Low-carb vegetables provide substance and essential nutrients without spiking blood sugar. The slow cooking process allows the flavors to meld together, creating a rich and satisfying soup. The optional additions of lemon juice and cream add brightness and richness, enhancing the overall taste.

FAQ

• Can I use a different type of chicken?

Yes, you can use boneless, skinless chicken breasts or thighs, or even leftover cooked chicken. Keep in mind that the broth will be less flavorful if you don't use bone-in chicken.

• Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.

• How can I thicken the soup without using flour?

You can thicken the soup by blending a portion of it with an immersion blender or by adding a small amount of xanthan gum. Be careful not to add too much xanthan gum, as it can make the soup gummy.

• What can I substitute for cauliflower?

If you don't like cauliflower, you can substitute it with turnips or radishes, although the flavor will be slightly different.

• How many carbs are in this soup?

The exact carb count will depend on the specific ingredients you use and the serving size. However, this recipe is designed to be low in carbohydrates, with most of the carbs coming from the vegetables.