| | | | | | |

5 Minute Low Carb Chicken Soup

This 5 Minute Low Carb Chicken Soup is the real MVP!  This soup can be enjoyed by all for a hearty and delicious dinner.

5 Minute Low Carb Chicken Soup instantloss.com

Once every week or so I like to make a Whole Chicken in my Instant Pot Pressure Cooker, click here for the recipe. I keep the chicken in my fridge for quick lunches and snacks throughout the week. I also like to keep a chicken or 2 worth of cooked meat in my freezer for those days I am in a pinch.

This 5 Minute Low Carb Chicken Soup is something I like to prepare on the days I make a whole chicken because I can use the leftover broth and 1/4-1/2 of the shredded chicken as the base of my soup! I absolutely love no-waste recipes. 

As a family of five striving to eat well on a budget, cutting cost where we can, and utilizing all of my ingredients to the best of my ability is a passion of mine!

This delicious low carb soup is also Ketogenic and will help you lose weight! I lost 125 pounds just eating real food and this is one of my favorite go-to soups! It is not to be missed!

I love this recipe because it takes no time at all to make and you can continually eat it over and over. After putting it in your Instant Pot, let it cook for 20 minutes then quick release and you will have dinner on the table in no time!  No, you aren’t Houdini but your kids won’t know the difference. 

5 Min. Low Carb Chicken Soup instantloss.com

This Chicken Soup is perfect for everyone in the family and one they will all be able to enjoy. 

Click here for more healthy Instant Pot recipes!

{this post contains affiliate links}

    

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 1 vote

5 Minute Low Carb Chicken Soup

Print Recipe

Ingredients

  • 2 cups low sodium chicken broth or stock
  • 8 ounces leftover shredded chicken or (1) 8 ounce chicken breast, cubed
  • 2 zucchini, sliced
  • 2 cups diced carrots
  • 10 celery sticks, diced
  • 1/2 medium red bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic powder
  • 1/2 tablespoon dried rosemary
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Place all of the ingredients inside your Instant Pot Pressure Cooker. Place the lid on your pot and make sure the pressure knob is in the SEALING position.
  • Using the display panel press CANCEL. Then select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 5.
  • When the pot beeps to let you know it’s finished, let it naturally come down from pressure until the display reads LO:20. This will keep your chicken tender. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes, it’s hot.
  • Remove the lid, stir, salt to taste.
Servings: 4
Author: Brittany Williams instantloss.com

15 Comments

  1. You’re such an inspiration. Thank you for sharing your recipes.This was my first time making soup in my Instant pot (received as a Christmas gift) and it turned out wonderful. I used frozen Brussels sprouts, cellery, green beans, kale, green and yellow squash, garlic and, carrots. They had all been rescued from a slow death in my fridge’s fresh bin. (Can’t count the times a couple of lone carrots or a handful of kale or spinach went bad because I didn’t think to freeze them.) Thanks, again!

  2. I’m making the 5-minute low carb chicken soup. Is it a tablespoon or a teaspoon of garlic powder? The recipe says
    1 tbsp tsp

  3. Hi Brittani,
    Yum! Recipe looks wonderful.
    10 celery – is that 10 stalks, cut in pieces?
    Thank you,
    Bonnie

  4. May I know what model of Instant Pot are you using, so I can follow the buttons and IP instructions? Thanks in advance 😀

    1. Hi Catherine!

      All of the products including the Instant Pot model Brittany uses are listed under her shop tab.

      Ally
      Instant Loss Team

    1. I’m not Brittany, but I thought I’d give you my experience here. I used double the broth because my kids love lots of broth, 2 raw cubed boneless chicken breasts, and the veggies. I cooked for high pressure 8 minutes. Turned out perfectly.

Leave a Reply

Your email address will not be published.

Recipe Rating