Low Carb Chicken Soup: 1 Pot Amazing Flavor

By anna Boncoeur On October 28, 2025

If you’re like me and constantly searching for meals that taste amazing but don’t keep you chained to the stove after a long day, then get ready for my Low Carb Chicken Soup! I’m Anna, and I’m obsessed with finding those simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful. This Lemon Garlic Chicken and Cauliflower Rice Soup is the absolute definition of comfort in a bowl, and it proves you don’t need heavy grains to feel satisfied.

We’re talking tender chicken thighs swimming in a bright, herby broth. Seriously, this lightened-up version is so fast—just one pot needed! I promise that once you try this recipe, it’ll jump right to the top of your busy weeknight rotation. It’s nourishing, quick, and packed with flavor that tastes like you spent hours fussing over it.

Table Of content

Gathering What You Need for Low Carb Chicken Soup

Getting started on this Low Carb Chicken Soup is half the fun! Since this is a one-pot wonder, we aren’t dealing with a mountain of dishes later, which I love. Just make sure you’ve got your veggies chopped and your chicken ready to go. It comes together shockingly fast once everything is prepped and ready by the stove.

Ingredients for Low Carb Chicken Soup

Here is the lineup for our comforting Low Carb Chicken Soup. Remember, fresh herbs make all the difference here! Make sure you have everything measured out before you start heating that oil.

2 tablespoons olive oil
1 yellow onion, diced
3 large carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
1 1/2 pounds boneless skinless chicken thighs
1 teaspoon sea salt (you can always add more later!)
1/2 teaspoon black pepper
1 teaspoon dried thyme
6 cups chicken broth
12 ounces frozen riced cauliflower
1 cup fresh baby spinach
2 tablespoons fresh lemon juice
1/4 cup chopped fresh parsley

Essential Kitchen Equipment

Because we are keeping this simple, you really only need a few things, which is the beauty of a one-pot meal. Grab your biggest Dutch oven or a nice, heavy soup pot—something that can handle bringing a good amount of liquid to a boil without scorching. Having a cutting board and a couple of forks handy for shredding the chicken later is also key!

Achieving Perfect Flavor in Your Low Carb Chicken Soup

The real magic in this Low Carb Chicken Soup happens when we build layers of flavor, and it all starts with those veggies. Don’t rush the sautéing part; that’s where the sweetness comes out of the carrots and onion, giving our broth a wonderful base. Then, the garlic joins the party, making the whole kitchen smell incredible before we even get to the chicken!

Preparing the Aromatics

First things first: uniformity is your friend here. Dice your onion, carrots, and celery into pieces that are roughly the same size. This ensures they all soften up nicely together. Get your olive oil hot in that big pot over medium heat, then toss in those chopped vegetables. Let them cook, stirring occasionally, for a full 8 minutes until they start looking soft and translucent. Trust me, that 8 minutes is crucial! Once they smell sweet, stir in your minced garlic and let it cook for just 60 seconds until you can really smell that beautiful fragrance.

Simmering the Chicken and Building the Broth

Now we move on to the broth! Pour in your 6 cups of chicken broth and sprinkle in the salt, pepper, and thyme. This is when you fully submerge those raw chicken thighs right into the liquid. Turn the heat up until it boils—a good, rolling boil—and then immediately knock it down to low, cover it up, and let it simmer for 20 minutes. This is where food safety comes in: always use a meat thermometer to check that the thickest part of the chicken has hit that safe 165°F internal temperature. Don’t skip that check!

Finishing Your Low Carb Chicken Soup

Once the chicken is cooked perfectly, pull those thighs out onto a cutting board. Using two forks is the easiest way to shred them into nice, bite-sized pieces—it’s so satisfying! While that’s happening, stir in your frozen riced cauliflower and the baby spinach right into that simmering broth. Five minutes is all it takes for the cauliflower to soften up. After you return the shredded chicken to the pot, take the whole thing *off* the heat. This is key: stir in your fresh lemon juice and that bright parsley right at the end. That fresh hit brightens up the whole Low Carb Chicken Soup!

Tips for Success with Low Carb Chicken Soup

Even though this Low Carb Chicken Soup is super simple, a few little tricks can make it taste like you’ve been simmering it all day. Because we are focused on flavor and keeping things light, paying attention to the protein choice and how we finish the soup makes a huge difference. These little notes from my kitchen will help you nail this recipe every single time!

Chicken Choices and Temperature Checks

I love using chicken thighs because they stay wonderfully juicy even after simmering, but if you only have breasts on hand, go for it! Just remember that breasts cook a little faster sometimes. Whether you use thighs or breasts, you absolutely must check the temperature. Always pull the chicken when the thickest part reaches 165°F internally. That’s the magic number for safety and tenderness, so keep that thermometer handy!

Boosting the Zest and Herb Substitutions

If you want to really amp up that bright, lemony flavor in your Low Carb Chicken Soup, try grating the zest of one lemon right into the pot along with the lemon juice right at the end. It adds such a punch! Also, if you’re out of fresh parsley, don’t panic. You can swap it out, but remember dried herbs are stronger. Use 1 tablespoon of dried parsley mixed in with the thyme earlier in the cooking process instead of the fresh stuff at the end.

Serving Suggestions for This Low Carb Chicken Soup

This soup is hearty enough to stand on its own, but if you want a little something extra for dipping, keep it low carb! I love serving this Low Carb Chicken Soup alongside some crunchy keto crackers that are perfect for scooping up the riced cauliflower. A simple side salad tossed with a bright vinaigrette is also fantastic. It’s such a satisfying, light meal!

Frequently Asked Questions About Low Carb Chicken Soup

I know you might have a few questions before diving into this delicious Low Carb Chicken Soup, especially if you’re new to using riced cauliflower instead of traditional noodles. I’ve gathered the most common things people ask me about this recipe so you can cook with confidence!

Can I make this Lemon Garlic Chicken Soup ahead of time

Absolutely! This Lemon Garlic Chicken Soup actually tastes even better the next day once the flavors have really had a chance to mingle. You can store it safely in the fridge for up to four days. Just be aware that the riced cauliflower will soften a bit more upon reheating, which is totally normal for this type of soup.

What is the best way to shred the chicken thighs

The easiest and fastest way to shred the chicken thighs is to let them cool for just a couple of minutes after you pull them out of the pot—you don’t want to burn your fingers! Then, place them on a clean cutting board and use two forks. Hold one fork steady in the meat and use the other to pull the strands apart. It works like a charm every time!

Is this recipe truly Keto Chicken Soup friendly

Yes, it totally is! When we talk about making a Keto Chicken Soup, we focus on cutting out the grains, and that’s exactly what we did here by swapping out noodles for riced cauliflower. With only 9 grams of carbs listed per serving, this fits perfectly into most low-carb and keto eating plans. It’s rich in protein and healthy fats!

Storing and Reheating Your Leftover Low Carb Chicken Soup

One of the best things about making a big batch of Low Carb Chicken Soup is having leftovers for lunch the next day! It keeps so well, which is a lifesaver when you’re busy. Just remember that the cauliflower rice will continue to absorb liquid the longer it sits. When you reheat it, you might need to add a splash of extra broth or water to get that perfect soupy consistency back. It’s still delicious, just slightly thicker!

Storage Table

Storage Location	Duration	Reheating Instructions
Refrigerator	Up to 4 days	Gently heat on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if needed.
Freezer	Up to 2 months	Thaw overnight in the fridge. Reheat slowly on the stovetop, adding liquid to adjust consistency.

Share Your Experience Making This Recipe

I truly hope you love making this simple, bright Low Carb Chicken Soup as much as my family does! It’s one of those recipes that just makes weeknights feel a little bit easier and tastier. If you tried out this Lemon Garlic Chicken Soup, please come back and let me know how it went! Drop a rating below or share your favorite way to serve it in the comments. I absolutely love hearing from you all! I absolutely love hearing from you all!