Easy Sicilian Chicken Soup (low carb + gluten free)
This Easy Sicilian Chicken Soup is loaded with tender chicken, bell peppers, onion, carrots and tomatoes. Each generous serving is about 8 net carbs each making it a perfect, low carb comfort food!
This rich and nutritious soup featuring onion, bell peppers, carrots, tomatoes and shredded chicken, all combined in a flavorful broth is the perfect comfort food for those cold winter’s evenings!
Excite your taste buds with this slightly spicy Sicilian soup that’s naturally both gluten free and low in carbs. What’s more, it can be kept for a few days and those delicious flavors only get better with time, making it a top contender for tasty meal prep.If you’re looking to spice up your soups whilst getting those all-important veggies in, Sicilian Chicken Soup will tick all of your boxes.
Ingredients Needed for Sicilian Chicken Soup
- Onion
- Garlic
- Celery
- Carrots
- Red bell pepper
- Chicken Stock
- 1 (10 ounce) can tomatoes with green chillies
- 3-4 cups shredded chicken
- Spices: garlic salt, pepper, thyme, onion powder, garlic powder, paprika, bay leaves
What kind of chicken should you use for soup?
The beauty of this soup is its versatility, which basically means you can use whatever cut of chicken takes your fancy!
Chicken breasts are tasty and easily accessible, but equally, chicken thighs are inexpensive and generally have a little more flavor.
If you want to take that flavor up another notch entirely, a whole chicken can be a great option, too, but you will leave yourself with the added work of removing bones. If you’re looking for more great soup recipes, check out this list of the Best Gluten Free Soup Recipes!
How do I make Sicilian Chicken Soup?
- Heat a large dutch oven or stock pot to medium heat.
- Add the olive oil, garlic, onion, bell pepper, celery and carrots. Sauté the vegetables for 4-5 minutes, stirring occasionally.
- Add the undrained tomatoes, chicken broth, spices and chicken.
- Bring to a boil and then reduce heat to simmer and cover. Allow the soup to cook 30 minutes covered.
- Just before serving remove the chicken and shred, add back to the soup and serve with fresh parmesan, salt and pepper.
How many days in advance can I make Chicken Soup?
Soup can generally be kept for a few days in the refrigerator. In fact, as I’ve already touched upon, it could definitely be argued that this soup tastes even better after a day or two!
Letting your soup sit before tucking in allows all of those wonderful flavors to meld together, complimenting each other to perfection.
To store your soup, simply let it cool to room temperature for around 30 minutes. Then, transfer it into small containers and refrigerate or freeze, depending on how long you’d like to keep it for. If you’re freezing your soup, don’t fill the containers completely, as liquids do expand when frozen.
Other Easy Chicken Recipes
Chicken is hands down one of the most versatile ingredients out there. Packed with protein, it is the perfect lean meat, too. Here’s just a small selection of my all-time favorite chicken recipes.
- Spicy Kung Pao Chicken (keto + low carb)
- Keto Sesame Chicken Stir Fry (one pan + low carb)
- Easy Grilled Chipotle Chicken – great for salads, wraps or sandwiches!
- Oven Baked Keto Chicken Tenders – about 1 net carb for two crispy tenders!
- One Pan Buffalo Chicken Mac and Cheese – the perfect quick and easy dinner!
Other Easy Soup Recipes
Soup is the ideal option for a quick and easy lunch or dinner, and is a great choice for batch cooking. Also, who says soup has to be boring? Here are some of my top picks if you’re looking for a bit of inspo for this year’s winter warmers!
- Instant Pot Collard Green and Black Eyed Pea Soup – perfect with this cornbread!
- Keto Cabbage and Beef Soup (Instant Pot or Slow Cooker)
- Bacon Cheeseburger Soup (keto + low carb)
- Cheesy Keto Taco Soup
Sicilian Chicken Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 cup onion chopped
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large red bell pepper chopped
- 1 10-ounce can tomatoes with green chilis
- 1 tsp salt
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ pounds chicken thighs or breast cut into small chunks
- 3-4 cups chicken stock
Instructions
- Heat a large dutch oven or stock pot to medium heat.
Add the olive oil, garlic, onion, bell pepper, celery and carrots. Sauté the vegetables for 4-5 minutes, stirring occasionally. - Add the undrained tomatoes, chicken broth, spices and chicken.
- Bring to a boil and then reduce heat to simmer over low and cover.
- Allow the soup to cook 30 minutes covered.
- Just before serving remove the chicken and shred, add back to the soup and serve with fresh parmesan, salt and pepper.
Notes
Nutrition
