Craving more keto soup recipes? Try my keto taco soup, keto French onion soup, and keto broccoli cheese soup. Getting a cold may have its downsides, but for me, all I can think about is my mom’s famous chicken soup. Now, I’ve taken her family recipe and made a few tweaks to drop the carb count without sacrificing any flavor. The result is a hearty, warming soup that everyone can love.
Why I love this recipe
Made in one pot. So you’re not stuck in the kitchen doing dishes! Easy to modify. Use whatever soup veggies you have, add keto noodles, or make this recipe more convenient by buying pre-made cauliflower rice. Takes under 45 minutes to cook. Yet it’ll taste like it’s been simmering for hours. Multiple cooking methods. I prefer making chicken soup on the stovetop, but I also tested using the Instant Pot and slow cooker. Healthy and wholesome. Nothing (literally, nothing) tastes quite as comforting as a massive bowl of warm chicken soup.
Ingredients needed
Olive oil. To sauté the veggies. Soup vegetables. I used onions, carrots, celery, and garlic, also known as a mireproux. Salt and pepper. To taste. Chicken broth. Homemade or store-bought. If using store-bought broth, make sure there’s no added sugar. Bay leaves. For aroma and flavor. Chicken. I used bone-in chicken thighs because they’re naturally juicier and harder to overcook, but you can use chicken breasts or even a whole chicken. Cauliflower rice. Optional, but adding cauliflower rice adds extra bulk and nutrients. Lemon juice and parsley. For garnish.
How to make keto chicken soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Absolutely unexpectedly delicious. I didn’t use cauliflower rice; I just chopped a whole head. We enjoyed the bigger chunks. Thank you for the recipe.” – Debbie Step 1- Sauté the veggies. Heat oil in a large pot over medium heat. Once hot, add the vegetables and cook for 5 minutes or until tender. Step 2- Build the broth. Add the salt, pepper, chicken broth, and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes until the chicken is tender. Step 3- Serve. Remove from the heat and serve with parsley lemon juice. If using a whole chicken, use two forks to pull it apart, then add the shredded chicken back to the pot before serving.
Arman’s recipe tips
Go easy on the salt. You can always add more later, but it’s hard to fix if you go overboard. Skim off the top. While the soup is simmering, I like to remove the film that collects on top periodically. Adjust the cooking time. Especially if you’re cooking a whole chicken, you’ll want to let the soup simmer for at least an hour. Use store-bought rotisserie chicken. It’s a huge time-saver if you don’t have chicken on hand and don’t have time to cook it fresh. Make it more nutritious. Use bone broth for added collagen and extra vitamins and minerals.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks. Instant Pot method. To the pot, add the oil and turn on the Sauté setting. Add veggies and cook for several minutes. Add the remaining ingredients. Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes. Slow cooker method. Sauté the veggies in a separate skillet, then transfer them to the slow cooker. Add the remaining ingredients and cover. Cook on low for 8 hours or high for 6 hours. Stir the soup before serving.
Make it creamy. To make an even richer soup, add 4 ounces of softened cream cheese right before serving. Switch up the spices. You don’t have to add an excess of spices to make this soup flavorful, but if you WANT to, I’d suggest using a teaspoon each of onion powder, garlic powder, and paprika. Add noodles. Because what is chicken soup without noodles? Make my keto pasta or use store-bought low-carb spaghetti noodles. Use different veggies. Honestly, you can use whatever vegetables you have on hand, like zucchini, butternut squash, kale, or broccoli. Make it spicy. If you can handle the heat (or need to clear out your sinuses), add a few dashes of hot sauce or sauté ginger with your veggies to make an Asian-inspired chicken soup. Cheese it up. A little shredded cheddar cheese on top never hurt anyone!
To freeze: Place soup in sealable containers and store them in the freezer for up to 6 months. Reheating: To reheat from frozen, place the soup in a deep pot and place over low heat. Let it thaw slowly, and once it begins to simmer, give it a mix and serve. To reheat from the refrigerator, either microwave for 1-2 minutes or cook on the stovetop.
More keto comfort foods you’ll love
Keto beef stew Keto chicken casserole Keto cheeseburger casserole Keto mac and cheese
Originally published October 2021, updated and republished June 2024
