This keto chicken soup has a delicious flavorful broth and is loaded with chicken that just falls off the bone! Packed with healthy and wholesome ingredients, you can even add low-carb pasta! 3 grams of net carbohydrates per serving.
Growing up, my mom made chicken soup every time I had the slightest bit of illness. I’m sure it’s a placebo effect, but I really felt that their soup had healing properties.
Now that I no longer live at home, I’ve started making my own version of their soup. Their original recipe calls for potatoes, but I swapped them for extra chicken and extra celery to keep the carbs low but keep the taste intact.
This keto chicken soup recipe is one that calls out for comfort food. It’s high on your list of go-tos when the cooler weather comes along with one Zuchini lasagne or some Macaroni and Cheese. It uses simple ingredients and requires minimal preparation.
This soup is filling and hearty, filled with cauliflower rice and tender pieces of chicken. It’s rich in flavor thanks to the fresh vegetables and slow-braised chicken.
If you take a sneak peek into my freezer, you’ll find that I’ve always frozen a large amount of this soup, always on standby when the cold comes … just like when I was a kid!
How to Make Keto Chicken Soup
Here is everything you need to prepare this recipe. There aren’t any hard-to-find ingredients and you can use your favorite bone-in chicken or even a whole chicken.
- olive oil– An aromatic oil for frying vegetables.
- Soup vegetables– onions, carrots, celery and garlic. The onions and garlic add flavor, the carrots add a little sweetness, and the celery adds some umami and salty flavors.
- salt and pepper– Taste good. Remember that after the soup has been cooked, you can always add more salt.
- chicken soup– Also known as chicken broth. Use a chicken broth with no added sugar or fillers as these can increase the total carbohydrates in the soup.
- Bay leaves– An aromatic spice that gives the soup an extra flavor.
- chicken– Use a spicier piece of chicken, such as thighs. You can also use a whole chicken and let it fall apart naturally as you cook the soup. Avoid using breasts as they can get rubbery, especially if you cook the soup for a long time.
- Cauliflower rice– Optional, but adding cauliflower rice adds extra bulk and nutrients, and also replicates what a chicken and rice soup would do.
Start by sautéing the vegetables in a deep saucepan for 5 minutes until tender. Add salt and pepper, chicken broth and bay leaves and bring everything to a boil. Next, reduce to a simmer and add the chicken pieces and cauliflower rice. Cook over low heat for 30-35 minutes until the chicken is tender and naturally breaks.
Instant pot or slow cooker method
This soup is easy to make in an instant pot or slow cooker. These two cooking methods are perfect when you’re short on top or want to use a whole chicken – if it’s cooked in a slow cooker, it’ll fall off the bone!
In an instant saucepan, add the oil and turn on the saute settings. Add the vegetables and cook for a few minutes. Add the remaining ingredients and turn on the soup setting for 20 minutes. Remove the lid and let the soup sit for 10 minutes before stirring and serving.
Fry the vegetables in the pan before placing them in a 6 or 8 liter slow cooker. Add the remaining ingredients and cover. Cook for 8 hours on low or 6 hours on high. Stir the soup before serving.
- Add in some low-carb pasta– Add something for a classic chicken noodle soup Keto paste or Almond flour pasta to the already cooked soup.
- Add some vegetable noodles– Zucchini noodles and spaghetti squash are two other fantastic low-carb pasta alternatives.
- Make it creamy! Towards the end of the cooking process, add 4 ounces of softened cream cheese. This creates an extra creamy chicken soup.
- Add cabbage– For extra bulk and nutrients, add 1-2 cups of finely chopped cabbage.
- Make it hot! Add some ginger, hot sauce or tabasco, especially if you like hot chicken soup or Chinese chicken soup.
Tips for the best recipe
- While the soup is simmering, periodically remove any foam that builds up on the surface.
- If you’d rather use a whole chicken, you can simmer the soup for up to an hour.
- Use pieces of chicken on the bones as the chicken bones give the soup an even better and richer taste.
Storing, freezing, and reheating keto soup
- To store: Leftovers can be stored covered in the refrigerator for up to 2 weeks.
- Freeze: Put soup in sealable containers and store in the freezer for up to 6 months.
- Warm up: To reheat the frozen soup, put the soup in a deep saucepan and set it over low heat. Let it thaw slowly and once it starts to simmer, mix and serve. To warm up from the refrigerator, either in the microwave or on the stove for 1-2 minutes.
What About Low Carbohydrate Chicken Soup?
frequently asked Questions
Is Chicken Soup Keto?
While many chicken soup recipes don’t include noodles or noodles, they’re not necessarily keto-friendly. These include potatoes, corn, and other high-carb and high-sugar vegetables. Fortunately, in a few simple steps you can make a low-carb chicken soup like this simple recipe!
Which canned soup is keto-friendly?
Most canned soups, including Campbells and Progresso’s, are NOT keto friendly. They contain added sugar and high-carbohydrate ingredients like pasta, rice and potatoes.
How many carbohydrates does chicken soup contain?
This recipe makes 8 servings, and each serving provides 2 grams of net carbohydrates. These carbohydrates come mainly from the carrots. So if you want a carb-free soup, leave out the carrots and replace them with additional celery.
Can you put raw chicken in a soup to cook?
Adding raw chicken to the soup is a fantastic way to add even better flavor to the soup, provided you let it simmer for at least 20 minutes. The longer you cook the soup, the more flavorful it will be and the chicken will fall off the bone.
Is Chicken Broth Keto Approved?
Organic or preservative-free chicken broths are suitable for a keto diet. Avoid pre-formulated broths as these may contain added sugars.
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- 1 tablespoon olive oil
- 1 great onion chopped
- 2 great Carrots chopped
- 2 Stems celery chopped, about 2 cups
- 5 Cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 6-8 cups chicken soup * See notes
- 2 Bay leaves
- 3 lbs Chicken thighs or a whole chicken ** See notes
- 2 cups Cauliflower rice
Heat the oil in a saucepan and heat over medium heat. Once hot, add the onions, carrots, celery and garlic and cook until the vegetables are tender, about 5 minutes.
Add salt and pepper, then the chicken stock and bay leaves and bring to the boil. Once it boils, reduce it to a simmer and add the chicken and cauliflower rice. Cook on low heat for 30-35 minutes, until chicken is tender.
Remove from heat and serve with fresh parsley and a squeeze of lemon juice. If you’re using a whole chicken, pull it apart with two forks before serving.
* Use 6 cups if you are using chicken legs, use 8 cups if you are using a whole chicken.
** Chicken thighs on the bone or a whole chicken.
Instructions for Slow Cooker and Instant Pot can be found in the post.
Add something for a keto chicken noodle soup Keto paste or
TO STORE: Leftovers can be stored covered in the refrigerator for up to 2 weeks.
FREEZE: Put soup in sealable containers and store in the freezer for up to 6 months.
WARM UP: To reheat the frozen soup, put the soup in a deep saucepan and set it over low heat. Let it thaw slowly and once it starts to simmer, mix and serve. To warm up from the refrigerator, either in the microwave or on the stove for 1-2 minutes.
Portion: 1portion | Calories: 196kcal | Carbohydrates: 5G | Protein: 27G | Fat: 12thG | Sodium: 100mg | Potassium: 679mg | Fiber: 2G | Vitamin A: 3172IE | Vitamin C: 35mg | Calcium: 50mg | Iron: 2mg | NET CARBONS: 3G