Low Carb Chicken And Veggie Soup #Paleo #Whole30


This week sickness is going through our home.  We went out of town and I picked up a cold that started with a fever, chills and sore throat.  Fast forwarding a few days later I am wheezing accompanied by an annoying cough.  Unfortunately, my daughter picked up my nasty germs and has it too.  Mom’s do not get sick days so we have been doing our homeschool, trying to keep up with laundry, cooking meals, etc.  Since Wednesday’s are our busiest days I typically pick up a rotisserie chicken from Costco for dinner as I am running my errands while my kids are at homeschool physical education classes in the afternoons. 


Have you ever just felt blah and wanted chicken soup? That is how I have felt all week.  Nice warm hot soup to soothe my throat and my belly! My chicken soup is not chicken noodle soup, it’s low carb and filled with fresh veggies and yep you guessed it leftover rotisserie chicken!  If you do not have leftover children this recipe is still super easy to make, just modify it using 2-3 cooked chicken breasts.

Months ago my family has cut out processed foods.  We are a gluten free family and we stay away from sugars, dyes and wheat products.  That being said I am in the kitchen a lot to make everything from scratch for the most part.  So it is nice to have the leftover chicken to use in this recipe because I feel blah! This recipe is perfect for Paleo and/or Whole30 lifestyle which is basically what our family is.



2 stalks of celery (diced)

2 carrots (diced)

1 large sweet potato (peeled and diced)

1 medium onion

2-3 cups of cooked chicken (cut into small chunks)

3 quarts of organic chicken stock

1 tsp Himalayan pink salt

1 tsp pepper 

2 cups of riced cauliflower 

I love my crockpot. It is my best friend when it comes to not wanting to cook, just dump it and go.  I used my crockpot for this recipe. After I peeled and diced the veggies I added the chicken and the chicken stock.  Next, I give it all a good mix and then I add the salt and pepper. Then I cooked it on high for 3 1/2  hours. After I cooked it for the 3 1/2 hours I added riced cauliflower and cooked on high for another 1/2 hour.  Easy, huh?! My kids tease me and tell me not to hurt my arm patting myself on my back but this soup was so delicious! I had a second bowl and I was not hungry! 


If you are not low carb you can add noodles to this recipe.  They also have lentil or chickpea noodles on the market that my kids like that you could add as well and turn it into a chicken noodle soup. What low carb soups do you make? 


This article may contain affiliate links. Feel free to see Mama to 6 Blessings Disclosure Policy if you have any questions. 




  1. That looks so good! I love a good chicken soup during the winter. It’s the best.

  2. I have often wondered how to make my own chicken soup at home, this chicken and veggie soup will be the best option. I need to sneak veggies into my daily eating habits. This will also be fabulous while we’re in low temperatures and I am always cold.

  3. Chicken soup is the best for when you’re ill. This is a great recipe to have on hand.

  4. Chicken soup is the ultimate comfort food. I love that your recipe includes sweet potato. Yum!

  5. This sounds so yummy! I am trying to go low carb because it helps my PCOS, but it can be hard to find things I like to eat (italian’s need bread lol) but I LOVE soup, so I’ll give this a try!

  6. Wow, I love how wholesome this recipe is. I never cared for pasta in my soups either!

  7. If it’s paleo it’s for me! I’m trying to eat this way and change my lifestyle… one day at a time!

Speak Your Mind