Keto Chicken Soup Recipe
This Keto Chicken Soup is the perfect comfort food for anyone looking to enjoy a satisfying meal while staying on track with their low-carb lifestyle. Whether you're meal prepping for the week, recovering from a cold, or simply craving a wholesome, flavorful dish, this soup ticks all the boxes.
Equipment
- A large pot or Dutch oven
- A sharp knife
- A ladle
- A vegetable peeler
- Measuring cups and spoons
- A spiralizer
- A mixing bowl
Ingredients
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion diced
- 3 garlic cloves minced
- 2 medium carrots peeled and sliced (optional if strict keto)
- 2 celery stalks diced
- 6 cups chicken broth unsalted or low-sodium
- 2 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup zucchini diced or spiralized
- 1 cup spinach or kale chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon turmeric optional, for extra flavor and color
- 1/4 teaspoon chili flakes optional, for a bit of heat
- Salt and black pepper to taste
Optional Toppings:
- 2 tablespoons heavy cream or coconut cream for extra richness
- Fresh parsley chopped
- Grated Parmesan cheese optional
- A squeeze of lemon juice
For a Keto-Friendly Bread (Optional):
- If you'd like to pair your soup with bread try this simple recipe:
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 3 large eggs
- 1/4 cup melted butter
- 1/4 cup shredded mozzarella cheese
Instructions
Step 1: Prep the Ingredients
- Dice the onion, celery, and carrots (if using).
- Mince the garlic.
- Chop the zucchini and spinach or kale.
- Shred your cooked chicken if it's not already prepared.
Step 2: Sauté the Aromatics
- Heat the olive oil or butter in a large pot over medium heat.
- Add the diced onion, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables are slightly softened and fragrant.
Step 3: Build the Base
- Pour in the chicken broth and stir in the thyme, oregano, turmeric, and chili flakes (if using). Bring the mixture to a gentle boil.
Step 4: Add the Chicken and Veggies
- Reduce the heat to a simmer and add the shredded chicken and zucchini. Simmer for about 10 minutes, allowing the flavors to meld together.
Step 5: Add the Greens
- Stir in the spinach or kale and cook for an additional 2-3 minutes, just until the greens wilt.
Step 6: Season and Serve
- Taste the soup and season with salt and pepper as needed. For extra richness, stir in the heavy cream or coconut cream.
- Serve hot, garnished with fresh parsley, Parmesan cheese, and a squeeze of lemon juice if desired.
Notes
Nutritional Value (Per Serving)
- Calories: 250-300 kcal
- Protein: 25-30g
- Fat: 12-15g
- Carbohydrates: 4-6g
- Fiber: 1-2g
- Net Carbs: 3-5g
- Sodium: 800-1000mg (varies with broth)
- Vitamin A: 40-50% of the daily value (from vegetables)
- Vitamin C: 15-20% of the daily value
- Calcium: 8-10% of the daily value
- Iron: 6-8% of the daily value
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.