Creamy Low-Carb Chicken Vegetable Soup
Ingredients:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken breast, shredded
- 3 cups chicken broth
- 1 cup cauliflower florets, chopped
- 1 cup broccoli florets, chopped
- 1 medium zucchini, diced
- 1 cup spinach leaves
- 1 cup heavy cream
- ½ cup cream cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
Optional Toppings:
- Fresh parsley
- Grated Parmesan cheese
- Extra black pepper
- A squeeze of fresh lemon juice
Instructions:
- Heat olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and fragrant. Stir in the garlic and cook briefly until it releases its aroma.
- Add the chicken broth, cauliflower, broccoli, and zucchini. Allow the vegetables to simmer until they become tender while keeping their texture.
- Add the shredded chicken, seasonings, and spinach. Stir everything together and allow the flavors to combine.
- Reduce the heat and slowly mix in the cream cheese and heavy cream until the soup becomes smooth, creamy, and well combined.
- Continue cooking for a few minutes until the soup reaches your preferred consistency. Taste and adjust seasoning if needed.
- Serve warm with fresh parsley, Parmesan cheese, or your favorite low-carb side dish.
Note:
This soup is a diabetes-friendly option because it is lower in carbohydrates and contains protein and fiber-rich vegetables. Individual blood sugar responses can vary, so always consider your personal nutrition needs.
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