You won’t miss the carbs in this fully loaded Low Carb Chicken Vegetable soup.
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Mmmmm there isn’t a lot better than a fully loaded chicken soup when you want something warm for lunch or if you aren’t feeling well.
My poor babies are sick with the flu right now. First Zoey, now it’s starting on little Addie. Aggg I HATE when they are sick, especially with a fever. Ever since they were crazy sick in the hospital last year with their kidney issues, I panic when they get fevers.
But, this time, it’s the flu… and what better way to replenish some vital nutrients into their little bodies than to have a comforting bowl of Low Carb Chicken Vegetable Soup ready for them when they are ready to eat again?
I’m also stocking up on this healthy soup so that my body is fully ready to go for when this nasty bug hits my system. There is no way around this one!
I love a soup that is loaded with vegetables. Using the Instant Pot allow me to have soup ready in no time without a lot of effort. I love this Instant Pot Low Carb Chicken Vegetable Soup and hope you do too!
What ingredients you’ll need to make Low Carb Chicken Vegetable Soup
I like to use chicken thighs in soup. I find the texture is perfect and the flavour so much better than using breast or leftover chicken, but either would still be good in this low carb chicken vegetable soup.
As for the vegetables, you’ll need an onion, red bell pepper, celery, cauliflower, green beans and if you like, a couple of carrots. If you want to be super strict with the carbs, you can skip the carrots, but they only add 1g net carbs per bowl.
Spices? I like to use garlic, salt, pepper, thyme and rosemary.
You’ll also need a yummy chicken broth or bone stock!
How to make Instant Pot Low Carb Vegetable Soup
Sear the chicken thighs
Did you get a good deal on boneless skinless chicken thighs? Lucky! If not, and you bought bone in and skin on, you’ll want to begin with deboning your chicken thighs and removing the skin. If you are thinking ahead, these bones would be the perfect base for this delicious and flavourful Instant Pot Chicken Broth!
Heat your Instant Pot on the saute mode with a tbsp of oil. Once hot, mix the salt and pepper into the chicken thighs then sear in the hot oil until both sides have browned. Remove from the Instant Pot and set aside.
With the machine still on, deglaze the Instant Pot with 1/2c of the chicken broth. Scrape off all of the little bits that have stuck to the bottom of the pan with a wooden spoon to avoid the BURN error where you’d have to start all over again.
Shut of the Instant Pot and place the chicken thighs back inside, right into the 1/2c chicken stock.
Prepare the vegetables
Now the vegetables can all be diced and added to the pot.
Chop the celery and dice the onion and red pepper then add them to the pot. Chop the cauliflower into small pieces. Trim the green beans, cut into 1″ pieces and add them to the pot with the cauliflower.
Mince or press the garlic then add to the Instant Pot along with the dried thyme, dried rosemary and the chicken broth. It should take around 9 cups of chicken broth; just make sure you don’t add more than the max fill line.
Cook the soup
Close the lid and turn the steam release valve to the sealed position.
Turn the Instant Pot onto the High Pressure setting and cook for 25 minutes. Once the cooking time is complete, you can very carefully, using the necessary safety precautions, quick release.
If you aren’t in a hurry to eat, go ahead and naturally release for as long as you’d like. Keep in mind some of the veggies might be super soft if left for too long, like the cauliflower and green beans.
Using a slotted spoon, scoop out the chicken thighs and place on a plate. Use two forks to shred the chicken then stir back into the soup.
Serve hot and enjoy!
Chicken Broth or Bone Stock?
Both homemade chicken broth and bone stock are good for you in different ways.
Homemade Chicken Broth
Chicken broth is made by simmering a chicken carcass with some of the meat left on for flavour, vegetables such as celery, onion and carrots, and herbs like thyme, rosemary or sage.
It is simmered for a couple of hours or tossed in the Instant Pot for 45 minutes, which isn’t a lot of time.
Chicken broth is flavourful and filled with vitamins and minerals from the chicken and vegetables.
Bone stock is made by simmering bones for a long period of time, until collagen and bone marrow is released, beefing up the stock with even more vitamins and minerals than broth.
This process takes much longer than making chicken broth but is much healthier. Vegetables can be added to the last hour or so of cooking to add flavour to the stock, however, it won’t have the same flavour of broth.
Which one do you choose?
Do you need it for a soup today? Make this Instant Pot Chicken Broth.
Got some time and want the added benefit of the bone marrow and collagen? Make this Bone Stock.
Can you have soup on low carb diet?
Yes you can! But what types?
I’m going to go ahead and say there probably aren’t a lot of soups you can buy off the shelves that are low carb. Most are going to have carbs such as milk, potatoes, rice, pasta and/or sugar.
Just to play it safe, you are best to make your own. Here is a list of some other low carb soup recipes:
What pairs with Low Carb Chicken Vegetable Soup?
Looking for something to go with this Low Carb Chicken Vegetable Soup? Here is a list of my favourite low carb sides:
- Crunchy Cheese Crackers
- 90 Second Keto Bread
- Bagels – recipe coming soon!
- Biscuits with Cheddar
- Cheesy Keto Flatbread
Can this Low Carb Chicken Vegetable Soup be made in a slow cooker?
You bet! Here’s how:
Toss the chicken thighs with salt and pepper then heat a skillet on medium high heat with some oil. Once hot, sear the chicken until browned on both sides then place inside the slow cooker.
Add a touch more oil and fry the chopped onion, celery, carrot and red pepper until the onion becomes translucent, then scrape into the slow cooker with the green beans, cauliflower, spices and chicken broth or bone stock. Cook on low for 5-6 hours or high for 3-4.
Remove the chicken thighs and using two forks, shred the chicken then stir back into the slow cooker.
Serve hot and enjoy!
Love this recipe? Try these next:
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Instant Pot Low Carb Chicken Vegetable Soup
- 1 tbsp avocado or olive oil
- 1 ¼ lbs boneless skinless thighs or debone and deskin 2 lbs chicken thighs
- ½ tsp sea salt
- ½ tsp ground black pepper
- 1 small onion diced
- 1 red pepper diced
- 2 medium carrots chopped
- 4 stalks celery chopped
- 1 ½ cups cauliflower chopped
- 1 cup green beans trimmed and cut into 1” pieces
- 3 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 9 cups chicken broth or bone stock
- Heat the Instant Pot on saute mode and add oil. Once hot, mix the salt and pepper into the chicken thighs then sear in the hot oil until both sides have browned. Remove from the Instant Pot and set aside.
- Shut of the Instant Pot and place the chicken thighs back inside, right into the 1/2c chicken stock.
- Add the chopped vegetables to the Instant Pot along with the garlic, thyme and rosemary.
- Pour in the chicken broth or bone stock, careful not to add more than the max fill line.
- Close the lid and turn the steam release valve to the sealed position.
- Turn the Instant Pot onto the High Pressure setting and cook for 25 minutes. Once the cooking time is complete, you can very carefully, using the necessary safety precautions, quick release.
- Use a slotted spoon to pull the chicken thighs from the Instant Pot and place on a plate. Shred the chicken with two forks then stir back into the soup.
- Serve hot and enjoy!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct the fibre from total carbs to get 5.2 g net carbs per bowl.