Keto Low Calorie Chicken Soup Meal Prep

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    40 min

  • ready time

    ready time

    45 min

Keto Low Calorie Chicken Soup Meal Prep

This simple and easy Keto chicken soup is flavorful, nutritious, and has just enough calories to carry you to your next small meal. Each bowl of soup has shredded chicken breast, chopped green vegetables, and a savory tomato broth. For your convenience, the original recipe here makes two servings. This way, you can meal prep and it is ideal for your fasting days if you are on a 5:2 diet plan. Keep any leftover soup in an airtight container in your refrigerator for up to five days. Have even less time on your hands? Place all the ingredients in a slow cooker in the order they’re listed. Cook the soup on low heat for 6-8 hours while you work or tend to the rest of your day.

Who Uses Keto Low Calorie Recipes?

Most people who are trying to lose some weight or regulate their metabolism prefer a low calorie Keto diet because the rules are simple and they can still eat like they usually do most of the week. Popular low calorie diets like the 5:2 diet allows you to eat normally for 5 days of the week and have 2 days of fasting. It’s possible that including fasting in your regimen can help you maintain your ketosis too.

What Should I Do Between Meals?

Low calorie Keto recipes on Carb Manager have all the nutrition, macros, and calories you need while on the 5:2 fasting diet. However, if you’re new to fasting, you might feel hunger pains or weakness between meals. Be sure to give your body what it needs. Replenish yourself with electrolyte drinks, drink extra water, and make your meals a little saltier than normal.

  • Net Carbs

    2.7 g

  • Fiber

    1 g

  • Total Carbs

    3.8 g

  • Protein

    20.8 g

  • Fats

    8.2 g

169 cals

Keto Low Calorie Chicken Soup Meal Prep

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    6 oz

  • Olive Oil

    Olive Oil

    0.5 tsp

  • Lemon pepper seasoning

    Lemon pepper seasoning

    0.25 tsp

  • Black pepper

    Black pepper

    0.13 tsp

  • Garlic powder

    Garlic powder

    0.13 tsp

  • Onion powder

    Onion powder

    0.25 tsp

  • White Wine Vinegar

    White Wine Vinegar

    1 tsp

  • Butter, unsalted

    Butter, unsalted

    0.5 tbsp

  • Chicken broth

    Chicken broth

    0.5 cup

  • Tomato paste

    Tomato paste

    0.5 tbsp

  • Chicken broth

    Chicken broth

    0.5 cup

  • Zucchini

    Zucchini

    2 oz

  • Beans Snap Green Frozen All Styles Unprepared

    Beans Snap Green Frozen All Styles Unprepared

    1 oz

  • Oregano, dried

    Oregano, dried

    0.25 tsp

Recipe Steps

steps 4

45 min

  • Step 1

    Pat chicken breasts dry with a paper towel and rub the olive oil into the flesh. Season the chicken with lemon pepper seasoning, pepper, garlic powder, and onion powder. Heat a medium-sized pot over high heat, and place the chicken in the bottom seasoned side down. Cook the chicken on one side until the spices turn golden brown and flip the chicken over to cook on the other side. Reduce the heat to medium-low and cover the pot with a lid.
    Step 1
  • Step 2

    Continue cooking the chicken on the remaining side for about 2 minutes. Remove the lid, and pour the white wine vinegar into the pot. Melt the butter in the pot next, and move the chicken breast around in the vinegar and butter. Pour the first amount of chicken broth into the pot, cover it with the lid again, and bring the broth to a simmer. Then, reduce the heat so the broth is only bubbling.
    Step 2
  • Step 3

    Allow the chicken to cook over low heat until the chicken is tender enough to pull apart with a pair of forks. This may take about 15 minutes. When the chicken is shredded, stir tomato paste into the pot and turn the heat up to medium. Pour the second amount of broth into the pot, and bring the soup to a boil. Chop the zucchini and thawed green beans from frozen, and add them to the pot of soup along with the oregano.
    Step 3
  • Step 4

    Once the soup has reached boiling, leave the lid on the pot and reduce the heat so the soup is only bubbling. Allow the soup to cook for another 10 minutes until it reduces slightly. Serve 8 fluid ounces of soup per serving, and garnish with freshly chopped parsley or a wedge of lemon. If you have room to include more calories in your meal, a sprinkle of cheese can also garnish your hot soup.
    Step 4

Comments 3

  • BlithesomeMacadamia780164

    BlithesomeMacadamia780164 20 days ago

    Absolutely adore this soup! Hubby and I had it every day for a week. We each have two serves as the suggested serving size is ridiculous 😜 High rotation recipe for sure!

    • MaxwellSmartFoods

      MaxwellSmartFoods 3 years ago

      How do i connect with other users if i don't know their names??? This looks like a great recipe. Having trouble staying below my daily carb limit. I am usually over by 2 or 3. Any hacks? Who knew black coffee had carbs. Lol.

      • sonyalturnere1de

        sonyalturnere1de 3 years ago

        On the app you can click on Connect and then Groups.