Here is another easy low-carb dinner recipe, this time making low-carb creamed chicken soup in the slow cooker. You only need an old chicken carcass (chicken bones) with some chicken meat so it’s almost free.

Low Carb Creamed Chicken Soup in a white bowl with fresh herbs
Low Carb Creamed Chicken Soup Recipe.

How to turn chicken bones into soup

After having a roast chicken, leave some meat on the bones and add the chicken carcass to the slow cooker with whatever veggies you have at hand.

Unlike the bone broth recipe, you only cook this soup for a few hours and keep the meat and vegetables to puree into a smooth soup. Bone broth however, is cooked for up to 24 hours and the bones and vegetables discarded as all the nutrients have been slowly boiled out into the broth.

This low carb chicken soup makes for a more substantial meal, add some cream cheese or sour cream at the end.

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Low Carb Creamed Chicken Soup in a white bowl with fresh herbs

Low Carb Creamed Chicken Soup Recipe

Low Carb Creamed Chicken Soup recipe that's also family friendly and gluten-free
4 from 1 vote
Print Pin Rate
Course: Appetiser
Cuisine: Gluten Free
Keyword: Low Carb Chicken Soup
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 6
Calories: 66kcal
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  • 1 roast chicken carcass with some meat attached
  • 1 red onion quartered and sliced
  • 3 pieces carrots cut into 2cm
  • 3 pieces celery sticks cut into 2cm
  • 1 slice bacon diced


  • Place all the ingredients in the slow cooker and cover with boiling water.
  • Cook on HIGH for 6 hours.
  • Remove the bones and place the meat back into the soup.
  • Puree with a stick blender with the blade attachment.
  • Serve with cream cheese or sour cream.


Calories: 66kcalCarbohydrates: 6gProtein: 5.1gFat: 2.5gFiber: 1.8gSugar: 2.9g
easy chicken soup recipe |

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4 from 1 vote (1 rating without comment)

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  1. It’s very challenging to get out all the tiny pieces of bone and cartridge from soup! Any suggestions on this?

    1. I ended up with bits of bone in the soup and it was very greasy tasting. Maybe I did something wrong but I can’t eat it:(

      1. The amount of fat in the broth can vary between chickens, or if a different meat is used. Try skimming the fat off once it has cooked, or place it in the fridge once cool, and the fat will solidify at the top then you can remove it.

  2. My favorite soup is chicken. I never thought of putting bacon in the stock but what a fabulous addition. I would also throw in a bay leaf. Lovely recipe.

  3. Presumably this can be cooked somehow on the stove for people who don’t have a slow cooker?

  4. Hi Libby,
    Do you think I could cook it longer in a slowcooker?
    So put it on in the morning and come home to the yummy soup? Lets say 10hrs?

    1. Absolutely, that would be great. I love using the slow cooker, such an easy way to come home to a cooked meal at the end of a busy day. Great suggestion Aleisha.