Low Carb Crock Pot Chicken Parmesan Soup

This simple and delicious low carb crock pot chicken soup recipe will leave you feeling great!  

This recipe is very versatile and you can customize the ingredients (amount of chicken, type of veggies) to your liking and what you have on hand.

You can make this in any slow cooker that is 4.5 quarts or larger.

Servings:  Makes 4 extra large bowls with approximately 3.9 grams of net carbs per serving as written.

4 cups chicken broth or chicken stock (this is (1) 32 oz. carton)

1 cup water
1/2 teaspoon seasoned salt or regular salt
1/8 teaspoon pepper
1 medium yellow onion chopped    [adds 8 g. net carbs]
1 cup of zucchini diced     [adds 4 g. net carbs]
2 stalks celery, diced     [adds 1.18 g. net carbs]
1/8 cup fresh parsley, chopped     [.25 g. net carbs]
1/2 teaspoon poultry seasoning (I used the Spice Islands blend.  I believe it has sage and thyme in it).
1 teaspoon of Better Than Bouillon beef base     [adds 1 g. carbs]
1 to 2 diced boneless skinless chicken breasts
1/3 cup grated parmesan cheese  (I prefer parmesan reggiano)    [1.34 g. carbs]
1/4 teaspoon of Nutmeg
Place all of the ingredients in your slow cooker except the chicken, parmesan and nutmeg.  Cover and cook on low for 4 to 5 hours or high for 3 hours.*  Add the diced chicken and nutmeg and cook approx. 1 additional hour or until the chicken is thoroughly cooked and tender.  Stir the parmesan cheese into the soup and it will melt into the broth and give it great flavor.  Add additional salt and pepper as needed.

Tip: The saltiness of your soup will depend on the saltiness of the broth you use.  Season the soup to your taste.  If you taste the finished soup and find it is a bit too salty for you just add extra water.  Do this carefully… you can always add more in, but you can’t take it out  :  )

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Copyright 2013 lowcarbcrock.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


  1. Made this last week and LOVED it…my five year old is a soup fanatic and this totally met his approval! I just put together a round-up of great cooler weather soups & stews for slow cookers and had to include this {with a link back to you, of course}! Hope you can stop by! http://www.ishouldbemoppingthefloor.com/2012/09/twenty-slow-cooker-soups-perfect-for.html

    Thanks for all the time you put into this great site!


  2. Hi Kristi!
    Thank you for linking to my recipe. I am so pleased to hear you enjoyed it.

  3. Hi Kristi!

    I can’t wait to try this! Quick question..do you know what the Net carb count is on this?

    • For some reason I didn’t accurately measure out the yield last time I made it (I think someone must have started eating it before I could measure it….lol). However, I calculated the entire recipe to have 20.77 g. net carbs. I know it made 4 large bowls. I would estimate they were 2 cups each – so I would guess the yield was 8 cups….which would make it 2.69 g. of net carbs per cup. I will make it again soon and update the recipe with a more accurate carb count, but in the mean time if you need a precise number just measure the soup after its cooked and divide it into 20.77.

  4. The chicken is not already cooked, right?

    • Christine says:

      No, the chicken is raw when it goes in the crock pot. You put it in at the end of cooking so it does overcook. : )

  5. Cathy Welch says:

    Like this recipe very much

  6. Hi, just wondering why you say to use Better than Bouillon beef base, rather than their chicken one?


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