Meal prep your soup with a kick! This Sriracha Slow Cooker Chicken Soup is high in protein, low in carbs, super easy to make with just a few ingredients, and packed with all the right flavor.
For this recipe you’re going to need a slow cooker. If you don’t have one, here’s a link to the one I’ve been using for years and highly recommend.
Start this recipe trimming th fat off of 3 pounds of chicken breast and cutting them in half. If you don’t want shredded chicken you could alternatively just cut your chicken into pieces.
Add your chicken into your slow cooker followed by 2 cups of chopped carrots, 1 1/2 cups of chopped celery, 2 teaspoons of minced garlic, 1 medium chopped red onion, 1 teaspoon of black pepper, 2 teaspoons parsley, 2 teaspoons of basil, 4 cups of a low sodium chicken bone broth, 2 tablespoons of a low sodium soy sauce, 3 tablespoons of olive oil, 10 teaspoons of chili sauce, 2 cups of water, and 1 packet of chicken bouillon.
Mix all of those ingredients until everything for your Sriracha slow cooker chicken soup is well incorporated and submerged.
Put your cover on your slow cooker and turn it on low heat for 5-6 hours.
After 5-6 hours you’re going to shred your chicken if you didn’t cut it into pieces. To do this use 2 forks to pull it apart while in your slow cooker or on a plate. As long as you’ve cooked it long enough it should pull right apart.
Put your cover back on after shredding and continue cooking your Sriracha slow cooker chick coupon on low heat for an additional 1-2 hours.
Pro tip? Make it chicken noodle by adding in some egg noodles 20 minutes before it’s done or by making them separately and adding them in.
Ready for dessert? How about some Protein Black Bean Brownies!?
Sriracha Slow Cooker Chicken Soup
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- 3 Pounds Chicken Breast
- 32 Ounces Bone Broth - Low Sodium
- 1 Packet Bouillon - Chicken Sodium Free (or Cube)
- 1 ½ Cups Celery
- 2 Cups Carrots
- 1 Medium Red Onion
- 10 Teaspoons Chili Sauce - Sriracha
- 2 Tablespoons Soy Sauce - Low Sodium
- 3 Tablespoons Olive Oil
- 2 Teaspoons Minced Garlic - or 4 Cloves
- 1 Teaspoon Black Pepper
- 2 Teaspoons Parsley
- 2 Teaspoons Basil
- 16 Ounces Water
- Take out your Chicken Breast, trim the fat off of them, and cut them in half
- Chop up your Celery, Carrots, and Onion
- Add all of your ingredients into your slow cooker
- Mix everything together
- Cook on Low Heat for 5-6 hours
- Shred your Chicken Breast by pulling it apart with two forks
- Cook on Low for another 1-2 hours
- Calories: 2215
- Fat: 55g
- Saturated Fat: 6g
- Sodium: 2709mg
- Carbs: 63g
- Fiber: 11g
- Sugar: 33g
- Protein: 367g
I found you on YouTube and thought I’d checkout your website & it’s cool. I’m 41 and going to start to get my health back so I’m looking for as much high protein low fat recipes I can find.
I made your chicken soup last night and loved it. I know this is one of your “Low Carb” recipes but instead of using whole wheat egg noodles I added 1/2 cup of brown rice to it for the fiber. I can’t wait to try your Mac & Cheese recipe.
Thanks for doing this & keep up the good work.
Awesome Mac! Keep it up and let me know if you ever have any questions!!!
How many serving do you get for this recipe
Servings are up to you (how big you want them) but I go for around 8-10!
This looks amazing..loving the
low carb recipes