Crock Pot Low-Carb Diabetic Soup (Chicken & Veggie)
Serves: 6
Net carbs: ~6–8 g per serving
Ingredients
- 1½ lb boneless, skinless chicken thighs or breasts
- 4 cups low-sodium chicken broth
- 1 cup cauliflower florets
- 1 cup zucchini, chopped
- ½ cup celery, sliced
- ½ cup mushrooms, sliced
- ½ small onion, diced (optional but okay in moderation)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- Salt to taste
- Optional finish: ¼ cup heavy cream or grated Parmesan
Instructions
- Add to Crock Pot: Place everything except cream/cheese into the slow cooker.
- Cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
- Shred: Remove chicken, shred, return to pot.
- Finish: Stir in cream or Parmesan if using. Warm 10 more minutes.
- Serve: Taste and adjust seasoning.
Why this soup works for diabetes
- ✅ No potatoes, rice, or pasta
- ✅ High protein + fiber combo
- ✅ Slow cooker = no added fats or sugars
- ✅ Excellent for meal prep & freezing
