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Kalyn's Kitchen

Low-Carb Chicken Soup with Collards and Lemon

Low-Carb Chicken Soup with Collards and Lemon can also be made with leftover turkey, if you’re lucky enough to get some! Use Soup Recipes to find more tasty low-carb soups like this one!

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Low-Carb Chicken Soup with Collards, and Lemon title photo

Thanksgiving is just over two weeks away, so why am I giving you a recipe for Low-Carb Chicken Soup with Collards and Lemon? It’s because any type of soup recipe that uses leftover chicken can also be made with leftover turkey! And Kara and I absolutely loved this tasty soup when we tested the recipe. I was lucky enough to end up with some of the leftovers and I ate my re-heated soup with Low-Carb Gluten-Free Almond Flour Savory Bread, which made the soup even more satisfying!

Please don’t be suspicious of the collard greens in this soup, because collards are delicious and so much sweeter than some types of greens. And the use of a generous amount of lemon really brings out the flavors in this tasty soup that uses frozen cauliflower rice to make it quick and easy. This soup would be perfect to make after work on a cold night!

And of course this would be a great way to use leftover turkey if you happen to get some. But if a soup with collards is never going to be a go at your house, I recommend making Low-Carb Turkey Soup with Zucchini Noodles with your leftover turkey instead.

This low-carb soup is adapted from a very old soup recipe that had chicken, brown rice, collards, and a lot more carrots than this version, and here’s the printer-friendly link for Chicken Soup with Collard Greens, Carrots, and Brown Rice if anyone was a fan of that version. The original soup didn’t have lemon, but I highly recommend adding it even if you make the brown rice version!

What are Collards Greens?

Collards Greens are a member of the plant family that includes kale, turnip greens, and mustard greens. They’ re popular in the southern United States, and are an essential ingredient in Hopping John and my popular Hopping John Soup, which is often served for New Year’s Eve. Collards have thick stems, which need to be cut away before the greens are cooked, and the collard greens need to be cooked using moist heat such as braising or cooking in soup.

What Other Greens Could Be Used in This Soup:

You can make this soup with kale, turnip greens, mustard greens, or Swiss Chard if you don’t want to use collards greens. I think spinach would also be tasty, but it will cook more quickly than the other types of greens.

Low-Carb Chicken Soup with Collards and Lemon process shots collage

How to Make Low-Carb Chicken Soup with Collards and Lemon:

(Scroll down for complete printable recipe.)

  1. Combine chicken soup base and chicken stock and start to simmer.
  2. Chop onion and carrots and add to the soup with Poultry Seasoning (affiliate link).
  3. Wash collard greens if needed, trim away ribs, and coarsely chop collards.
  4. Add collard greens to soup pot and continue to simmer, for a total of 20-30 minutes.
  5. Cut up enough leftover chicken or leftover turkey to make 4-5 cups.
  6. Measure one cup frozen cauliflower rice (or use the whole package if you have a 10 oz. package).
  7. Add diced chicken and frozen cauliflower rice to the soup and simmer about 20 minutes more.
  8. Add red pepper flakes and lemon juice, and season with salt and fresh-ground black pepper to taste, then simmer the soup about 5 minutes more.
  9. Serve hot, with wedges of lemon to squeeze on at the table.

Low-Carb Chicken Soup with Collards, and Lemon close-up photo

This soup reheated well. I think it will freeze well, but I haven’t pulled any out of the freezer yet!

More Low-Carb Chicken or Turkey Soups:

Greek Egg-Lemon Chicken Soup with Rice or Cauliflower Rice
Instant Pot Low-Carb Chicken Tomatillo Soup
Low-Carb Turkey Soup with Zucchini Noodles
Instant Pot Low-Carb Chicken Tortilla Soup
Instant Pot Low-Carb Buffalo Chicken Soup with Crumbled Blue Cheese

Low-Carb Chicken Soup with Collards, and Lemon

Low-Carb Chicken Soup with Collards, and Lemon can also be made with leftover turkey, and this tasty soup is quick enough to make on a work night!

Ingredients:

  • 2 or 3 T chicken soup base (see notes)
  • 12 cups chicken stock (see notes)
  • one medium onion, chopped small
  • 1/4 cup chopped carrots (or more if you don’t mind a few more carbs)
  • 1 tsp Poultry Seasoning (see notes)
  • 1 bunch fresh collards, washed, trimmed, and chopped small (about 6 cups chopped collards)
  • 4-5 cups diced chicken or turkey
  • 1 cup frozen cauliflower rice (or use a 10 ounce package if that’s what you have)
  • small pinch red pepper flakes (the kind that’s sprinkled on pizza)
  • 1/4 cup fresh-squeezed lemon juice
  • salt and fresh-ground black pepper to taste
  • lemon wedges for serving to squeeze into the soup (optional)

Directions:

  1. Combine chicken soup base and chicken stock in large soup pot and start to simmer over very low heat.
  2. Chop onion and carrots and add to the soup with the Poultry Seasoning (affiliate link).
  3. Wash collard greens if needed, and spin dry in a salad spinner. Trim away thick ribs, and coarsely chop the collards.
  4. Add collard greens to soup pot and continue to simmer over very low heat, for a total of 20-30 minutes simmering time.
  5. While soup simmers, cut up enough leftover chicken or leftover turkey to make 4-5 cups diced chicken or turkey.
  6. Measure out one cup frozen cauliflower rice (or just use the whole package if you have a 10 oz. package).
  7. Add diced chicken and frozen cauliflower rice to the soup, stir, let soup come back to a simmer and then simmer about 20 minutes more.
  8. After 20 minutes, add red pepper flakes and lemon juice, and season with salt and fresh-ground black pepper to taste; then simmer the soup about 5 minutes more.
  9. Serve hot, with wedges of lemon to squeeze on at the table.

Notes:

I like Better than Bouillon Roasted Chicken Base (affiliate link) for this recipe. I would use my homemade chicken stock if I had some, but canned or cartons of chicken stock will also be fine. Poultry Seasoning (affiliate link) adds a lot of flavor to the soup. I would use my fresh-frozen lemon juice.

This recipe was inspired by Chicken Soup with Collard Greens, Carrots, and Brown Rice.

All images and text ©

Low-Carb Chicken Soup with Collards, and Lemon thumbnail image

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb Chicken Soup with Collards, and Lemon is a great dish for low-carb diet plans, and for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Chicken Soup with Collards, and Lemon Pinterest image

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    16 Comments on “Low-Carb Chicken Soup with Collards and Lemon”

  1. So glad you liked it. I have collard greens on my "must plant" list for next year!

  2. Thanks for sharing. I made this last night with collards from my garden. I used Portuguese sausage. I didn't have any chicken on hand. Easy and delicious!

  3. So glad you enjoyed the soup. I do love the idea of adding some greens to soups; such an easy way to make them more nutritious.

  4. I know this post is old, but I just found it. I wanted to make chicken soup from scratch, using a roast chicken carcass, but I was missing some of the ingredients needed for a classic chicken noodle soup recipe. I happened to have frozen chopped collard greens on hand (impulse buy at the store – I don't think I've ever even eaten collard greens before – I'm from Maine) and went in search of a chicken soup recipe which would include those. I found yours, and loved the idea of adding brown rice – why didn't I think of that? I had wanted to add egg noodles, but didn't have them and didn't feel like going to the store.

    I made this with homemade chicken stock, the "good" meat which I had previously picked off the roast chicken, and everything but the onion (which I had used in the stock and didn't feel I needed in the soup.) I used a large bag of collard greens, more carrots and celery than you list, and a full cup of brown rice. I'm also not sure how much stock I had – perhaps more than the 12 cups you called for. In any case, this recipe made a delicious, hearty, and healthy chicken soup – I'm really happy about swapping a whole grain like brown rice for egg noodles, and adding greens for additional vitamins. This may be the only way I make chicken soup from now on!

  5. Oh, I could have this soup, right this very snowy, icy cold day!

    Paz

  6. I’m in a soup mode too… the weather is just too damp and cold. Love collard greens!

  7. Hi Kalyn,
    Well, the rain here in San Diego makes your soup look even more appealing! I love all kinds of greens, including collards. Don’t think I’ve put them in soup, though. Love the idea!

  8. Tanna, I am NEVER bored with you, thanks!

    Nika, it was really good. The collard greens added a nice, subtle flavor.

  9. I love chicken soup too. Which is a good job, because my wife makes it every week!

  10. Kalyn,
    Thanks for the link. And soup has been much in the forefront of my mind lately — just haven’t had a chance to make a batch.

  11. MAN that looks SO delicious.. thanks for the recipe and I will be making this next time I have some left over chicken!

  12. Are you bored with me Kalyn? All I ever have to say is: Wow, that looks so good! The collard greens are something I just never think of, I’ll work on that.

  13. Alanna, no, YOU are the soup queen, at least for this month!

    Country girl, you’re welcome. Glad you like it. I need to make some myself, tonight!

    Sandy-la, thanks so much. I need to hear that some days.

  14. I love this blog! Thanks for all the time and energy you put into your blog.

  15. Thanks so much for your breakfast egg muffin recipe. My husband is diabetic and doing a great job of controlling his numbers, but he needed some variety in his breakfast. I made a batch last night using the silicone muffin pans (they are fantastic), he tried one and loved it. I had one with my coffee this morning. I’m not diabetic but always looking for ways to cut carbs. Found your blog just a few weeks ago and check it regularly.

  16. Yum! You just might be the Soup Queen, Mz Kalyn!