Low Carb Garlic Chicken Soup
This low carb garlic chicken soup is the bowl you want when you need something soothing and still satisfying. A garlicky broth is packed with tender chicken, mushrooms, and cabbage — all the comfort of classic sick-day soup, without the noodles.
I want to thank whoever posted about garlic soup and asked people to be nice. I am sicker than a dog right now and cannot do traditional chicken noodle because I am low carb. I took that garlic soup as inspiration and added chicken, mushrooms, and cabbage. And OMG.
It comes together in one pot in about 35 minutes. The broth is the star — deeply savory, a little golden, and full of garlic in the best way. Serve it in a big mug and sip it slowly.
Why This Recipe Works
Garlic soup is already comforting. Adding chicken makes it a real meal, while mushrooms give the broth extra savoriness and cabbage stands in for noodles without the carbs. You still get something to chew, just not a bowl of pasta.
Blooming the garlic gently in oil or butter keeps it fragrant instead of bitter. A splash of lemon at the end brightens everything. The result is a healing, low-carb soup that still tastes like the classic you were craving.
Low Carb Garlic Chicken Soup
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 small yellow onion, diced
- 8 garlic cloves, minced
- 8 ounces mushrooms, sliced or chopped
- 1 medium carrot, diced (optional)
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, diced or shredded
- 3 cups shredded cabbage
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Heat the olive oil or butter in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened.
- Add the mushrooms and carrot, if using. Cook for 5–6 minutes, until the mushrooms release their liquid and begin to brown.
- Stir in the garlic, thyme, black pepper, and red pepper flakes. Cook for 30–45 seconds, just until fragrant. Do not let the garlic burn.
- Pour in the chicken broth and bring to a gentle simmer. Cook for 8–10 minutes so the flavors come together.
- Add the chicken and cabbage. Simmer for 5–7 minutes, until the cabbage is tender but not mushy and the chicken is heated through.
- Stir in the lemon juice. Taste and season with salt.
- Ladle into mugs or bowls and finish with fresh parsley. Serve hot.
Notes
- Rotisserie chicken is an easy shortcut when you do not feel like cooking much.
- Eight cloves sounds like a lot. It mellows in the broth and is the whole point of this soup.
- Skip the carrot if you want it even lower carb.
- Leftovers keep in the refrigerator for up to 4 days. The cabbage will soften more as it sits.
Make It Your Own
Stir in a handful of spinach at the end, or add a splash of cream if you want it richer. Fresh ginger with the garlic is excellent when you are under the weather. A Parmesan rind simmered in the broth adds extra depth — just remove it before serving.
Frequently Asked Questions
Is this really low carb?
Yes, especially if you skip the carrot. Cabbage stands in for noodles and keeps the carbs much lower than chicken noodle soup.
Can I use raw chicken?
Yes. Add 1 pound of boneless chicken to the broth and simmer until cooked through. Remove, shred or dice, and return it to the pot with the cabbage.
Will the garlic be too strong?
It mellows as it simmers. If you are sensitive to raw garlic heat, start with 5 cloves and add more to taste.
This low carb garlic chicken soup is the kind of recipe you make when you need to feel better and still stay on track. It is simple, soothing, and surprisingly filling. I hope it helps the next time you need a bowl like this.
