21 Christmas High Protein Soups for Families

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Low Carb Cabbage Soup

Low Carb Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT36M · Total: PT46M · Yield: [‘6’, ‘6 bowls’]

The cabbage soup without the carbs but wth all the comforting flavors. It’s dairy-free, low-calorie, high-protein, Paleo, Whole30 and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb lean ground beef
• Salt and black pepper (to taste)
• 14 oz can chopped tomatoes
• 6 cups shredded cabbage
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1 bay leaf
• 5 cups beef broth
• Parsley (chopped)

Instructions

1. Heat up a large pot to medium-high heat and add olive oil.
2. Add in chopped onion and cook for 2-3 minutes until they have slightly softened.
3. Press in garlic cloves, add in ground beef, salt, and black pepper. Cook for 7-8 minutes, breaking the meat apart with a spatula.
4. Add chopped tomatoes, shredded cabbage, paprika, garlic, onion powder, oregano, thyme and bay leaf. Mix it all together very well.
5. Pour in the beef broth, stir it, and let it simmer for 25 minutes or so until the cabbage fully cooks.
6. Season with salt and black pepper to taste. Garnish with parsley before serving.

2. Creamy Chicken Pasta Soup

Creamy Chicken Pasta Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT36M · Yield: [‘8’, ‘8 bowls’]

Rich and creamy one-pot chicken pasta soup that’s ready in under an hour. It’s high protein and full of flavor.

Ingredients

• 1 tbsp olive oil
• 1/2 large white onion (chopped)
• 2 medium carrots (diced)
• 1 medium celery stalk (diced)
• 3 garlic cloves (minced)
• 1 lb cooked chicken breast (shredded)
• 4 cups chicken broth (low sodium)
• 1/2 cup heavy cream
• 1 cup cream cheese (softened)
• 1 1/2 cups shredded cheddar cheese
• 2 cups ditalini pasta (uncooked, or any other pasta)
• 2 cups spinach (roughly chopped)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup grated parmesan cheese

Instructions

1. Place a Dutch oven over medium-high heat. Add olive oil, white onion, carrots, and celery. Sauté for 5 minutes until the onion is translucent.
2. Add in the garlic and sauté for another 30 seconds.
3. Add cooked chicken and continue cooking for another 3 minutes.
4. Then, pour in the chicken broth, heavy cream, and cream cheese. Give it a stir.
5. Cover the Dutch oven and bring to a boil, then lower the heat and simmer for 15 minutes.
6. Now, add in the cheddar cheese, pasta, and simmer until the pasta is cooked. Ditalini usually takes another 10 minutes to fully cook.
7. Finally, add spinach and simmer for a couple of minutes until it wilts.
8. Remove from heat, add sea salt and black pepper. Stir it in.
9. Garnish with parmesan cheese when serving.

3. High Protein Chicken Taco Soup

High Protein Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

A flavorful chicken taco soup with shredded chicken, black beans, and corn in a spiced broth. High-protein, gluten-free, and ready in 30 minutes!

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 lb chicken breasts (boneless & skinless)
• 14 oz can tomato sauce (low salt)
• 4 cups chicken broth (low salt)
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp oregano
• ½ tsp black pepper
• 15 oz can black beans (drained & rinsed)
• 1 12 oz can corn (drained)
• 1/2 cup mozzarella cheese (shredded)
• 1 lime (cut into quarters)

Instructions

1. Place a large pot over medium-high heat. Add in the olive oil, yellow onion, and saute for 3 minutes. Then, add in the garlic and saute for another 1 minute.
2. Add in the chicken breasts, tomato sauce, chicken broth, paprika, chili powder, cumin, oregano, black pepper, black beans, and corn.
3. Stir all the ingredients together and cover the pot with a lid. Now, increase the heat and bring the soup to a boil. Once it starts boiling, reduce the heat to medium-high and simmer for 20 minutes.
4. Once the ingredients have fully cooked, remove the chicken from the pot, shred it with two forks and return it back into the pot.
5. Stir to combine and sprinkle with shredded mozzarella and squeeze in a quarter of a lime juice before serving.

4. Keto Tuscan Soup

Keto Tuscan Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT31M · Total: PT36M · Yield: [‘8’, ‘8 bowls’]

Bring Tuscany into your kitchen! This quick and easy soup combines rich, creamy flavors with keto-friendly ingredients like sausage, kale, and a velvety broth.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (sliced)
• 1 large yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 tsp dried oregano
• 1/2 cup sun-dried tomatoes (drained and chopped)
• 6 cups chicken broth (low-sodium)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 bunch kale (chopped)
• 1 cup heavy cream
• 1/4 cup parmesan (grated)
• Parsley (chopped)

Instructions

1. Heat up the Dutch oven to medium-high heat, add in the olive oil, and cook sausage slices until they’re slightly browned. It will take around 3-5 minutes.
2. Add in onion, garlic and oregano. Cook, stirring throughout, until the onion becomes translucent. It will take around 2-3 minutes.
3. Add in the sun-dried tomatoes, chicken broth, salt, and black pepper. Stir everything together and let it simmer for 15-20 minutes.
4. Now, add in the kale until it’s wilted. It will take around 1-2 minutes.
5. Stir in the heavy cream until it’s heated through. It will take around 1 minute.
6. Garnish with grated parmesan and parsley before serving.

5. Creamy Crack Chicken Soup

Creamy Crack Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT22M · Total: PT27M · Yield: [’10’, ’10 bowls’]

This creamy crack chicken soup is an easy dinner. Flavorful, filling and savory. Low carb, gluten-free and high protein

Ingredients

• 4 slices bacon (diced)
• 1 tbsp butter
• 1 white onion (diced)
• 3 cloves garlic (minced)
• 5 cups chicken broth (preferably low-sodium)
• 3 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried dill
• 1/2 tsp dried chives
• Salt and black pepper (to taste)
• 4 cups cooked chicken (shredded)
• 8 oz cream cheese
• 1 cup cheddar cheese (grated)
• 4 cups baby spinach
• 1/4 cup heavy cream
• Fresh dill (chopped for garnish)
• Green scallions (sliced for garnish)

Instructions

1. In a large pot, cook up diced bacon slices. It will take around 5 minutes
2. Remove the bacon, but leave the fat inside the bot.
3. Add in the butter and diced onion, and sauté until translucent. That will take around 3 minutes.
4. Add in the garlic and cook for 20 seconds. Then, pour in the chicken broth and scrape up all the browned bits on the bottom of the pot.
5. Add bay leaves, garlic, onion, dill, chives, salt, and black pepper. Lower the heat and let it simmer for 5 minutes.
6. Stir in the shredded chicken and let it simmer for another 5 minutes.
7. Now add cream cheese and cheddar cheese. Whisk until the cheese has melted and combined with the chicken broth.
8. Add the baby spinach and heavy cream and simmer for 3 minutes. Stir throughout.
9. Remove from the heat, then remove the bay leaves, add salt and pepper to taste.
10. Top up with diced bacon, chopped dill, and green scallions before serving.

6. Salmon Soup

Finnish Salmon Soup (Lohikeitto) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 4

Warming, filling and utterly delicious — these are the adjectives I’d use to describe this Finnish salmon soup (lohikeitto). This creamy salmon soup is perfect for a cold winter’s night, and it’s so good you won’t be able to stop at just one bowl.

Ingredients

• 30 g (ounce) unsalted butter
• 1 large leek, finely chopped (white part only)
• 1 medium carrot, chopped
• 5 medium potatoes, peeled and chopped into 1/2-inch cubes (about 400 g) (14 oz)
• 1.25 (5 cups) litres fish stock
• 450 g (15.8 oz) salmon fillets, skinned and cut into 1-inch cubes
• 150 ml (1.7 fl oz) double cream (heavy cream)
• 1 bunch dill, roughly chopped (about 75 grams) (2.6 oz)
• Salt and pepper to taste

Instructions

1. Melt the butter in a large, heavy-bottomed pot and saute the leek for 7-8 minutes over medium heat until it softens.
2. Add the carrot and potatoes to the pot, then cover them with the fish stock. Continue to cook for 10 minutes until the potatoes are almost fork-tender.
3. Add the salmon chunks and double cream to the pot and simmer for 3-4 minutes, until the salmon is cooked through.
4. Stir in the dill and simmer for another minute. Season to taste and serve with extra dill on top and a splash of lemon juice if you like.

7. French Onion Soup

French Onion Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT70M · Total: PT85M · Yield: [‘5’]

This homemade French Onion Soup recipe will knock your socks off! Made with the richest broth, perfect caramelized onions, and topped with three different types of melted cheese!

Ingredients

• 4 tablespoons unsalted butter
• 5 large yellow onions (thinly sliced)
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 cloves garlic (minced)
• 1/2 cup dry red wine ((see note))
• 32 ounces low-sodium beef broth
• 24 ounces low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 tablespoon balsamic vinegar
• pinch of salt and freshly ground black pepper (to taste)
• 5 1-inch thick slices of French bread
• 2 tablespoons olive oil
• 1 & 1/2 cups shredded Gruyere Swiss cheese (room temperature)
• 1/4 cup shredded Mozzarella cheese (room temperature)
• 2 tablespoons finely grated Parmesan cheese (room temperature)

Instructions

1. In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
2. Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
3. Add in the garlic and cook until fragrant, about 20 seconds.
4. Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
5. Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
6. Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
7. Remove and discard the herbs.
8. Mix in balsamic vinegar and taste. Season with additional salt and pepper, if necessary.
9. Reduce heat to low, cover to keep hot while you prepare the bread.
10. Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes total, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn’t burn. Every oven is different.) Remove from heat; leave broiler on.
11. Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
12. Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
13. Serve and enjoy!

8. High Protein Broccoli Cheddar Soup

High Protein Broccoli Cheddar Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 bowls’]

This rich and creamy broccoli cheddar soup is made with cottage cheese for extra protein. A gluten-free soup that is high in protein, and comes together in just 45 minutes.

Ingredients

• 1 tbsp butter
• 1 large yellow onion (diced)
• 2 large carrots (peeled and diced)
• 2 stalks celery (diced)
• 3 cloves garlic (minced)
• 2 tsp paprika
• 2 tsp oregano
• 1/4 cup all-purpose flour (or any other flour if gluten-free)
• 3 cups vegetable broth
• 2 medium heads of broccoli (chopped (around 4 cups))
• 2 cups milk (I used 1%)
• 1 cup cheddar cheese (shredded)
• 1 cup cottage cheese (low-fat, blended)
• Sea salt (to taste)
• Black pepper (to taste)

Instructions

1. Place a large pot over medium heat. Add in the butter, onion, carrots, and celery. Cook for about 10-12 minutes and stir frequently.
2. Add the garlic and cook for 30s.
3. Now, add in the paprika, oregano and flour. Stir to coat all the vegetables with spices and flour.
4. Add in the vegetable broth and broccoli, bring to a simmer and let it cook for 8-10 minutes until broccoli softens.
5. Lower the heat, add in the milk and let the milk heat up but don’t try to bring it to simmer.
6. Add the cheddar cheese and cottage cheese, stirring until the cheese melts. Keep the stove on low heat to prevent milk from curdling. Add more vegetable broth if the soup gets too thick.
7. Use an immersion blender to blend the soup inside the pot once it’s off the heat.
8. Salt and pepper to your taste before serving.

9. Leftover Turkey Soup

Leftover Turkey Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Leftover Turkey Soup recipe is a great way to use up leftover turkey from your Thanksgiving or Christmas feast! This healthy soup is easy and quick to make, delicious AND healthy too.

Ingredients

• 1 tbsp olive oil or olive oil cooking spray
• 2 onions (, finely diced)
• 2 carrots (, finely diced)
• 3 stalks celery (, finely diced)
• 1 tsp garlic paste or minced garlic
• 1 bay leaf
• 1 tsp salt
• ½ tsp ground pepper
• 1 tbsp chopped fresh chives
• 1 tbsp chopped flat leaf parsley
• ½ tsp dried dill
• 2 litres (8 cups) ( turkey or chicken stock)
• 2 medium tomatoes (, seeded and chopped)
• 1 courgette ((zucchini) finely diced)
• 1 tbsp lemon juice (or to taste)
• 65 g (½ cup) fine vermicelli (or small pasta shapes (see notes)
• 450 g (2 ¾ cups) cooked turkey or chicken, diced
• 1 tbsp chopped fresh chives
• 1 tbsp chopped flat leaf parsley
• salt and pepper to taste

Instructions

1. Heat the oil in a large deep pot (Dutch Oven) and sauté the onions, carrots and celery for five minutes, stirring.
2. Add the garlic, bay leaf, salt and pepper and stir to combine.
3. Add the diced tomatoes and chicken stock and bring to the boil.
4. Lower heat to a simmer and stir in the courgette (zucchini), turkey, herbs and lemon juice. Simmer gently for 5 minutes.
5. Stir the pasta in and cook for time indicated on the pack (usually 8-10 minutes) or until al dente.
6. Discard the bay leaf and check the seasoning adding salt and pepper to taste.
7. Sprinkle with chopped parsley and chives and serve.

10. Ginger Garlic Noodle Soup with Bok Choy

Ginger Garlic Noodle Soup with Bok Choy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis, or other veggies.

Ingredients

• 1 tablespoon olive oil
• 3 shallots (diced)
• 1 bunch green onions (chopped, green and white divided)
• 4 cloves garlic (minced)
• 2 tablespoon ginger (fresh, minced)
• 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
• 2 whole star anise
• 2 tablespoon soy sauce (or Tamari for a Gluten Free option)
• 10 oz crimini mushrooms (sliced)
• 6 oz rice noodles
• 1.5 heads bok choy (roughly chopped)
• sesame seeds (for topping)
• red pepper flakes (for topping)

Instructions

1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

11. Creamy Taco Soup

Creamy Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 bowls’]

Have all of the taco flavors in a warming, satisfying bowl of soup. It’s keto-friendly, high protein and gluten-free.

Ingredients

• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 2-3 cloves garlic (minced)
• 1 lb ground beef *
• 1 red bell pepper (diced)
• 1 large tomato (chopped)
• 1/2 jalapeno (chopped **)
• 1 cup heavy cream
• 2 tbsp taco seasoning
• Salt and black pepper (to taste)
• 1 1/2 cups beef broth
• Fresh cilantro (chopped)
• Avocado (sliced)
• Mozzarella (shredded)
• Jalapeno (sliced)
• Lime (juiced and sliced)

Instructions

1. Heat up a large pot or Dutch oven to medium-high heat. Add in the olive oil and onion. Cook until translucent for about 3-5 minutes.
2. Add in the garlic and ground beef. Brown the beef up for about 7-8 minutes, stirring throughout until it’s cooked.
3. Now, add bell pepper, tomato, jalapeno, heavy cream, taco seasoning, salt, and black pepper. Stir and let it cook for 4-5 minutes until the tomatoes have softened and everything has been mixed through thoroughly.
4. Pour in the beef broth and mix it in well. Lower the heat and let it simmer for 15-20 minutes. The soup will thicken up.
5. Serve in a bowl. Top up with cilantro, sliced avocado, shredded mozzarella cheese, slices of jalapeno, drizzle with fresh lime juice, and top up with lime slices.

12. Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’]

Warm up with this hearty Slow Cooker Lasagna Soup! Tastes just like lasagna, but it’s way easier to make. Made with ground beef or Italian sausage and three types of cheese, this soup is comfort food at its best!

Ingredients

• 2 teaspoons olive oil (optional, for ground turkey)
• 1 pound lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
• 1 small yellow onion, diced
• 5 cloves garlic, minced
• 4 cups chicken broth or vegetable broth
• 2 cups marinara sauce
• 15 oz can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• ½ teaspoon oregano
• ¼ teaspoon dried rosemary
• ¼ teaspoon red pepper flakes (optional)
• 8 lasagna noodles broken into bite-sized pieces
• 1 teaspoon balsamic vinegar
• ½ cup freshly grated parmesan
• salt and pepper to taste
• 1 cup grated mozzarella
• ½ cup ricotta
• Optional garnish: chopped fresh parsley

Instructions

1. In large skillet over medium heat, fully cook the ground beef. Drain the excess grease.
2. Add the cooked beef to the slow cooker insert, then add the diced onion, minced garlic, broth, marinara, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary and red pepper flakes. Mix until well combined.
3. Place the lid on the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
4. When you have 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for 30-45 minutes, until the noodles are done to your liking. Thirty minutes on high was perfect for us.
5. At the end of cooking time, stir in the balsamic vinegar and grated parmesan and season with salt and pepper to taste.
6. Serve immediately topped with mozzarella, ricotta cheese and a sprinkle of chopped fresh parsley. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

13. Barley Chicken and Vegetable Soup

Barley Chicken & Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8H · Total: PT8H15M · Yield: 4

Barley Chicken & Vegetable Soup is just what the doctor ordered for a warm-up on cold days. The soup starts out with cooked chicken, so it can be done in just about an hour—just be sure to meal-prep the veggies and soak the barley overnight. OR, use my suggested modifications to make the soup in your slow-cooker.

Ingredients

• 2 tablespoon olive oil, (extra virgin)
• 1 cup onions, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 cup pearl barley, (see Recipe Note #1)
• 3 teaspoon mixed herbs, (e.g., Italian or Herbs de Provence)
• 2 bay leaves
• 2 qts chicken stock, (preferably homemade)
• 3 cups water
• 8 oz cremini mushrooms, trimmed and cut into bite-sized chunks or thick slices
• 3 cups cooked chicken (or see Recipe Note #2)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• 1/4 cup Romano cheese (for serving, optional)
• 1/4 cup Italian parsley, chopped, for garnish

Instructions

1. Add the oil to a heavy-bottomed Dutch oven over medium heat. When the oil begins to shimmer, add the carrots, onions, and celery. Sauté, stirring occasionally, until the onions are translucent and the vegetables are softened slightly, 5–7 minutes.
2. Add the garlic, mushrooms, barley (pre-soaked and drained), mixed herbs, and bay leaves; sauté an additional minute.
3. Pour in the chicken stock and water, scraping up any browned bits on the bottom of the pot. Season with salt and pepper. Bring the soup to a boil, then reduce heat to a simmer. Cover partially with a lid (I crack the lid open about 1/2″) and simmer for 20 minutes, stirring occasionally.
4. Add the cooked chicken. Continue simmering for 25 additional minutes. Check the barley for texture: if you prefer a softer consistency, continue to simmer up to 1 hour. (If the broth gets low, add an additional cup of water.)
5. Check the seasoning of the soup, adjusting if needed. Serve topped with a sprinkling of Romano cheese, parsley, and a couple grinds of black pepper.
6. The night before: sauté the mushrooms in a skillet until they give up their juices. Scrape the mushrooms and any juice into a plastic container and keep in the refrigerator.
7. Add all ingredients through the chicken stock and water to the slow-cooker. Season with salt and pepper. Set on low and cook for at least 6 and up to 8 hours.
8. Check the broth: if it’s low, add an additional cup of water. Add the chicken and mushrooms. Cook for an additional 15–20 minutes until warmed through. Check the seasoning, adjusting if necessary. Serve topped with a sprinkling of Romano cheese, parsley, and a couple grinds of black pepper.

14. Tomato Feta Soup

Tomato Feta Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT34M · Yield: [‘5’, ‘5 bowls’]

This simple yet flavorful tomato feta soup is ideal for cozy nights. Tomatoey and filling. It’s vegetarian, low-calorie, low-carb, and gluten-free.

Ingredients

• 2 tbsp olive oil
• 1/2 medium white onion (chopped)
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 14 oz can chopped tomatoes
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 tsp pesto
• 1 tsp dried oregano
• 1 tsp dried basil
• 3 cups water
• 1/3 cup heavy cream
• 2/3 cup feta cheese (crumbled)
• Feta cheese (crumbled)
• Fresh basil

Instructions

1. Place a large pot over medium-high heat. Add olive oil and onion. Cook for 2 minutes until softened.
2. Add in garlic and cook for 1 minute. Then, add tomato paste, chopped tomatoes, salt and black pepper, pesto, dried oregano, dried basil, and water.
3. Mix all of the ingredients together. Bring to a boil, reduce the heat, and simmer for 20 minutes or so.
4. Using an immersion blender, blend all of the ingredients inside the pot until the soup is smooth.
5. Stir in heavy cream and feta cheese. Cook for about 1 minute.
6. Top up with crumbled feta and fresh basil before serving.

15. Keto Lasagna Soup

Keto Lasagna Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT29M · Total: PT35M · Yield: [‘8’, ‘8 bowls’]

Filled wth satisfying flavors of lasagna but without the carbs. This soup is a gluten-free, high-protein and keto-friendly meal.

Ingredients

• 1 tbsp vegetable oil
• 1 lb Italian sausage (ground)
• ½ lb lean ground beef
• 1 medium white onion (chopped)
• 6 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 14 oz can crushed tomatoes
• 2 cups tomato passata
• 2 1/2 cups chicken broth (low sodium)
• 1 tsp fennel seeds
• 2 tsp Italian seasoning
• 2 tsp onion powder
• 1.5 tsp sea salt
• 1/2 tsp black pepper
• 8 oz mozzarella (shredded)
• ½ cup parmesan (grated)
• 1/2 cup fresh parsley (chopped)
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Heat up a large pot over medium-high heat and add in vegetable oil.
2. Add in the Italian sausage, ground beef, and white onion and break the meat apart, stirring throughout until the meat browns up. It will take 7-8 minutes.
3. Add in garlic and sauté for 1 minute or so.
4. Add in tomato paste, crushed tomatoes, tomato passata, chicken broth, fennel seeds, Italian seasoning, onion powder, salt and black pepper.
5. Stir all the ingredients together, bring the soup to a boil, lower the heat, and simmer for 20 minutes or so.
6. Remove from the heat and stir in mozzarella, parmesan, and chopped parsley.
7. Garnish with parmesan and parsley before serving.

16. Low Carb Hamburger Soup

Low Carb Hamburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 bowls’]

This soup is the ultimate comfort food when you’re craving hamburgers but want a healthier low carb version. It’s gluten-free, dairy-free, low carb and high protein.

Ingredients

• 1 lb lean ground beef
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 4 cups cauliflower florets (cut into pieces)
• 1 small carrot (diced)
• 1 celery stalk (sliced)
• 14 oz can chopped tomatoes
• 6 cups beef broth
• 1 cup yellow string beans
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• Parsley (chopped)

Instructions

1. Place a large pot or Dutch oven over medium-high heat. Add in the beef mince, chopped onion, and garlic. Break the beef apart and cook until brown for around 7-10 minutes.
2. Add the rest of the ingredients into the pot, stir it, and bring to a boil. Now, reduce the heat and let the soup simmer for around 15 minutes until the vegetables are tender.
3. Serve with some chopped parsley on top.

17. Low Carb Cheeseburger Soup

Low Carb Cheeseburger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT26M · Total: PT34M · Yield: [‘6’, ‘6 bowls’]

This is a cheeseburger in a bowl when your cravings kick in and you just need something comforting. Cheesym, creamy, rich and delicious. It’s keto, high-protein and gluten-free

Ingredients

• 6 thick-cut bacon strips (chopped)
• 2 tbsp butter (unsalted)
• 1 lb lean ground beef
• 4 oz cream cheese
• 2 tbsp tomato paste
• 1 tbsp French mustard
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups beef stock
• 1/4 cup heavy cream
• 1 cup cheddar cheese (shredded)
• Parsley (chopped)

Instructions

1. Heat up a Dutch oven or a pot over medium-high heat. Add in the bacon and cook until it’s browned and crispy. It should take around 5-8 minutes.
2. Remove the bacon and set aside. Add butter into the Dutch oven, let it melt, and add the ground beef. Break it apart and cook until it’s brown. That will take around 7-8 minutes.
3. Now, add cream cheese, tomato paste, mustard, garlic powder, paprika, salt, and black pepper. Give it a good stir until all the ingredients are combined.
4. Stir in the beef stock with heavy cream. Let it simmer for 2-3 minutes.
5. Now, stir in the cheddar cheese and simmer for another 5-7 minutes.
6. Once the soup is done, add in the majority of the cooked bacon, leaving some for the garnish. Let the soup cool down and thicken up for 7-8 minutes.
7. Garnish with the remaining chopped bacon and parsley before serving.

18. Green Enchiladas Chicken Soup

Green Enchiladas Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 bowls’]

This soup is creamy and mixed with Mexican flavors without the carbs! A low-carb, high-protein, and gluten-free recipe that’s perfect for a comforting meal.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion (finely chopped)
• 1 jalapeno (finely diced)
• 28 oz green enchilada sauce
• 3 cups chicken broth
• 4 oz cream cheese
• 2 lbs chicken breasts (boneless and skinless, cooked and shredded)
• 1 cup heavy cream
• 2 cups cheddar cheese
• 4 oz salsa verde
• Salt and black pepper (to taste)
• Avocado (sliced)
• Cilantro (chopped)
• Green onion (chopped)
• Sour cream

Instructions

1. Heat a pot or Dutch oven over medium-high heat. Add olive oil, chopped onion and jalapeno. Cook for 5 minutes until the onion is translucent and soft.
2. Add in green enchilada sauce, chicken broth, and cream cheese. Add the cream cheese slowly to allow it to melt easily. Keep on stirring while you’re doing it to combine all the ingredients well. Cook for 5 minutes.
3. Add in the cooked shredded chicken, heavy cream, cheddar cheese, salsa verde and give it a good stir. Let it cook for 3-4 minutes until all the ingredients warm up.
4. Season with salt and black pepper. Top up bowls of soup with avocado, cilantro, green onion, and sour cream before serving.

19. Low Carb Chicken Mushroom Soup

Low Carb Chicken Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 bowls’]

This low carb chicken mushroom soup is packed with tender chicken, earthy mushrooms, and rich creamy flavors. It’s keto, high in protein and gluten-free.

Ingredients

• 2 tbsp olive oil
• 2 ½ lb chicken breasts (diced into 1-inch cubes)
• 1 lb baby button mushrooms (sliced)
• 1 lb baby Bella mushrooms (sliced)
• 1 large yellow onion (finely chopped)
• 8 garlic cloves (minced)
• 2 tsp dried thyme
• 2 tsp ground Marjoram
• 5 tbsp grape juice
• 5 cups chicken broth
• 6 oz cream cheese
• ½ cup Parmesan cheese (grated)
• ⅓ cup cheddar cheese (shredded)
• Leftover mushroom (pan-fried)
• Cheddar cheese (shredded)
• Fresh parsley (chopped)

Instructions

1. Place a Dutch oven or a large pot over medium-high heat. Add in olive oil. Then, add in chicken breasts and cook for around 10 minutes, flipping the chicken midway until it cooks through.
2. Remove the chicken from the pot and set aside.
3. Add the button and Bella mushrooms into the pot and sauté for 6 minutes or so. Reserve some of the cooked mushrooms for garnish.
4. Add in the onion, garlic, thyme, Marjoram, and grape juice. Sauté for 5 minutes or so.
5. Now, pour in the chicken broth and bring to simmer. Then, add the chicken back into the pot, stir the pot, and simmer for around 10 minutes uncovered.
6. Add cream cheese, Parmesan, and cheddar and whisk to mix well.
7. Pan-fry the mushroom you set aside, if any, before using it as garnish.
8. Garnish with the mushroom, cheddar cheese, and fresh parsley.

20. Spicy Chicken Lime Soup

Spicy Chicken Lime Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

This spicy chicken lime soup is like chicken noodle meets chicken tortilla soup for a spicy, noodle-less middle ground perfect for a cold winter day.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion (diced)
• 1 carrot (peeled & diced)
• 1 stalk of celery (diced)
• 1 jalapeno (seeds removed, diced)
• 2 cloves of garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1/4 teaspoon cumin
• salt & pepper
• zest of 1 lime
• 4 cups chicken broth
• 1 cooked chicken breast (shredded)
• handful cilantro (chopped)
• 1 tablespoon rice vinegar
• juice of 1 lime

Instructions

1. In a large pot, heat olive oil over medium-high heat.
2. Once hot, add onion, carrot, celery and jalapeno and saute for about 5-8 minutes until softened and starting to brown.
3. Add garlic, ginger, cumin, salt & pepper and saute for another 1-2 minutes.
4. Add lime zest and chicken broth, let mixture come to a boil then reduce to a simmer for 15 minutes.
5. Add shredded chicken, cilantro, vinegar and lime juice and stir to combine.
6. Remove from heat, serve hot and garnish with additional cilantro.

21. Lentil Soup with Winter Vegetables

Lentil Soup with Winter Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

Green lentils, sweet parsnips, butternut squash, carrots along with fresh rosemary, bring all the flavors of the cold season together for warm and comforting vegetarian meal.

Ingredients

• 2 tablespoons olive oil
• 2 cups (170 grams) leek (cleaned and chopped (white and light green part))
• 2 garlic cloves (peeled and finely chopped)
• 1 cup (170 grams) parsnip (peeled and chopped)
• 2 cups (240 grams) butternut squash ( peeled and diced)
• 1 cup (150 grams) carrot (peeled and chopped)
• 2 tablespoons tomato paste
• 1 ½ teaspoons fresh rosemary (chopped)
• 8 cups (4 pints) vegetable stock
• 1 cup (198 grams) green or brown lentils
• 1 bay leaf
• 1 teaspoon salt (to taste)
• Grated Parmesan cheese (If you have a Parmesan rind, you can add to the soup while it cooks to add flavor.)

Instructions

1. To a soup pan, add the olive oil over medium heat.  Add the leeks and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute, stirring.
2. Add the the parsnips, butternut squash and carrot, tomato paste and rosemary. Mix well.
3. Add the vegetable stock, lentils and bay leaf. Bring to a simmer and cook for 20-25 minutes uncovered, until the lentils are tender. Taste for seasoning and add as much salt as you like to taste. Remove Parmesan rind if using.
4. Serve warm topped with grated Parmesan.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.