Warming, comforting and hearty: homemade Keto chicken soup is like a hug in a bowl! This easy low carb soup recipe is packed with chicken, vegetables, fresh herbs and plenty of flavour.
There’s nothing quite as good as wholesome chicken soup. This is my low-carb version, still loaded with veggies and flavour but low in net carbs. Chicken soup is the best if you’re feeling a bit run-down and need something nourishing, to balance and restore.
This low-carb chicken soup is great for a quick and easy dinner or to put in a soup flask and take to work. It freezes really well so feel free to make up a big batch and pop it in the freezer in individual Tupperware containers. Then you’ll have some yumminess on stand-by for when you’re busy and need something nourishing and comforting on the fly!
There are many low carb soup recipes out there using generous portions of cream and cheese. This may be perfectly low in carbs, but personally, I just don't want to eat cream and cheese in every dish. I like my chicken soup fresh and pure, and I want to be able to taste and see the different ingredients!
If you do want to check out a creamy soup, take a look at my low carb keto turkey soup (the turkey can be substituted with chicken, of course!)
Are carrots keto-friendly?
I often get people worrying about the sugar content in carrot and some complain that carrots are not Keto. Here's the thing: most soups (and many sauces) start with a mirepoix, which is a classic French flavour base from diced vegetables - two parts chopped onion, one part carrot and one part celery.
It is true that root vegetables such as carrots, parsnip and even onions and leeks are relatively high in carbs. However, it all depends on how much you use per portion. As long as you keep your carb content low, ANY vegetable can be part of a low carb and a Keto diet.
Personally, I loathe to leave out carrots when I make soup because they add a wonderfully rich flavour. For this chicken soup, I have calculated the nutrition on the basis on four GENEROUS main course servings and the net carb count is 7.6 grams per serve.
How to make Keto chicken soup - step by step:
1.) Chop your vegetables!
2.) Heat 1 tbsp of butter or olive oil in a non stick soup pot over a medium heat. Sauté the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until they begin to soften. Add the garlic and sauté for another 2 - 3 minutes.
Add the stock, bay leaves, season with salt and pepper and bring to a boil. Then reduce the heat to a simmer and cook with the lid on for 15 minutes.
3.) Shred your chicken. Remove the bay leaves from the soup.
Add the chicken to the soup, then halve the mixture and pulse it with a stick blender or in a food processor. This way you thicken the soup and add extra flavour.
If you don't like the idea of blending chicken meat, simply blend half the soup with only the vegetables.
4.) Almost there! Now we add the other (un-blended) soup half back into the pot, along with the cavolo nero or kale and simmer another minute until the greens soften.
Last, mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. To make it even more delicious I like to swirl through a little butter at the end before serving!
The importance of good chicken stock
There are so many ways to make delicious Keto chicken soup that if I were to list all variations I have tried it would make for a VERY long post.
However, one essential fact always remains: The secret to a really tasty soup is to use good chicken stock. The more concentrated it is, the more flavoursome the soup. Whether you’re making your own or even if you’re using store bought, I like to get about double the amount needed for the recipe and boil it down first to the amount required. This is entirely optional of course but just adds extra flavour.
I'm sure you've heard people wax lyrical about the benefits of bone broth - it's full of vitamins, minerals and gut-healing collagen. You CAN buy it ready-made, but it tends to be incredibly expensive. I tend to roast a chicken at least twice a month and I always keep the bones and make bone broth from them. You can also go to your butcher and get chicken carcasses - you might even get them free!
How to make bone broth at home
It's so simple! All you need is a bit of time: Cover 2-3 pounds of chicken bones with water in a large pot. Add pepper, salt, 1 tbsp of apple cider vinegar, an onion and optional herbs (such as thyme or parsley).
For more flavour you can also add a carrot and a couple of stalks of celery. Bring your chicken broth to the boil and simmer for 4-12 hours. Remove the bones and vegetables.
I firmly believe in the superiority of good stock and I use my chicken bone broth even for vegetable soup.
However, I know that life is busy and sometimes something has to give. You CAN make chicken soup with decent stock cubes and it will still taste good!!!
Tasty low carb chicken soup variations
I used leftover cooked roast chicken (crispy skin and all it’s deliciousness included) but you could easily cook up some chicken breasts or thighs and use them instead.
Most vegetables feel at home in Keto chicken soup. Small broccoli or cauliflower florets, peppers, courgettes / zucchini and even spinach leaves all work well. You basically can't get it wrong!
Let's move on to the spices: For a fresh kick, try adding chopped lemongrass stalks into the broth or grate some lemon zest into your soup.
If you're a fan of all things Italian, add basil, rosemary, marjoram and oregano to the seasoning mix and grate over parmesan cheese before serving.
To go full-out Mexican, replace the carrots with bell peppers and add spices such as chili powder, smoked paprika, oregano and cumin. Serve with a handful of freshly chopped coriander / cilantro.
In deepest, darkest winter I sometimes add a bit of ginger and couple of cloves to the broth, which adds richness and depth of flavour. I love the taste, but it is not for everyone, so only use if you're sure you like cloves!
A splash of sour cream would definitely go well in this soup.
Oh, and it's possible to make this recipe in both the instant pot / pressure cooker or the slow cooker. Just follow the manufacturer's instructions!
Low Carb Soup Add-ins
If you used to like your Keto chicken soup with pasta or noodles, you can replace them with shiratake or kelp noodles. This is what I did in my Low Carb Keto Chicken Ramen recipe.
It's also possible to sub with spaghetti squash, if you can source it where you are. It is a surprisingly good alternative to noodles. Just make sure you cook the spaghetti squash separately and don't add it in until right before serving. Otherwise it will get soggy.
Loved your chicken soup with potatoes? You could try to give celery root a go. It is low in carbs, has a mealy texture just potatoes and tastes similar to parsnip.
More delicious comfort food recipes:
- Crispy BBQ Keto Chicken Wings
- Keto Cauliflower And Broccoli Mac and Cheese
- Keto Chicken Pot Pie
- Best Bacon Cheeseburger Soup Recipe
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
The Best Low Carb Keto Chicken Soup
from sugarfreelondoner.comNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 tbsp butter or extra virgin olive oil
- 1 ¼ small yellow onion finely diced (87g)
- 2 medium carrots peeled and chopped (122g)
- 1 small leek chopped (67g)
- 3 medium stalks celery chopped (120g)
- 1 tbsp thyme leaves chopped
- 8 g fresh parsley
- 1 garlic clove minced
- 1.5 litres chicken stock
- 2 bay leaves
- ½ tsp salt or to taste (dependant on how salty your stock is)
- ¼ tsp black pepper or to taste
- 300 g cooked chicken 300g
- 1 cup chopped cavolo nero or kale 50g
To serve
- Squeeze of lemon juice
- 1 tbsp olive oil
- 1 tsp fresh parsley
Instructions
- Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.
- Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
- Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
- Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
- Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Charlyn Walter says
This really sounds delicious. I'm going to try.
Since I am a single, old lady, I just buy a roasted chicken from the deli. I've put it in a stock pot, skin and drippings from bottom of the container then add water and simmer til it falls apart. I pull out the meat and shred or chop. Then I remove the bones. I make soup from there.
Katrin Nürnberger says
Keep me posted! Sounds like you're half way there with your deli chicken. I would love to hear how you like the recipe.
Karen says
Really enjoyed this soup, it's going to be a family favourite. 5 stars
Gayle says
Can I substitute spinach for kale? I REALLY don't like kale.
Katrin Nürnberger says
Of course! Put it in at the very end, spinach wilts very quickly.
Ruth Baucom says
Tasty! My one year old even liked it. I subbed rosemary for thyme since I had that in my garden and it was good. I used about half a rotisserie chicken.
Natalie says
This soup is unanimously adored by my children and me. I purée prior to adding the chicken though.
Katrin Nürnberger says
That's fab. I know the pureeing of the chicken is not for everyone. But just as good if you do it just with the veggies 🙂
ross elliot says
Great, would never pick that t was low carb
Katrin Nürnberger says
It all depends on the amounts of your ingredients! 🙂
Clare Stedman says
Love this soup !
carolyn says
Iloved thisbut when i put it in carbmaster ap it came out to 16.2 carbs a serving. was absolutel delicious though
Katrin Nürnberger says
Hi Carolyn, this recipe was calculated in the ketodietapp calculator. It's pretty good - you can put in grams as well as US measurements, which makes it quite accurate. Check that you have all the amounts right 🙂
Lee says
Just getting started on keto. Is there an app calculator you don’t have to purchase? Trying this soup.
Katrin Nürnberger says
There is a website called sparkrecipes.com that has a free calculator.
Judith Lynne Kraus says
When I make keto soups, I usually add a sprinkle of xantham gum over whatever vegetables I'm using. It adds just a bit of thickness. We have a chicken in the refrigerator right now. I think I'll make broth from it and we'll have this soup very soon. Thanks for the recipe.
Katrin Nürnberger says
That sounds like a great idea! You could also use ground chia seeds, which is my go to for thickening soups (also jams or berry coulis). I grind it myself and always have a jar of it in the cupboard
Pam says
I do believe I'm going to make this in the next day or so. However, I think I can figure out ingredients, but it would be most helpful for those of us in the US that uses Cups, etc to measure, if you would put in a link so we can easily figure out amounts. This sounds so delicious. Thanks.
Katrin Nürnberger says
Hi Pam, I always do this with my baking recipes, so you'll have the US measurements there. But you are right - next time I make the soup I shall measure the veggies in cups, too 🙂
Melissa Richter says
Do I blend WITH the veggies and chicken?
Katrin Nürnberger says
Hi Melissa, I've given both options in the post. If you don't want to blend chicken, just blend the veggies only 🙂
Marie says
This soup is so good and very easy to make. I separate it and freeze some and eat the rest for lunch during the week.
Kathy Smith says
Excellent soup. Very flavorful. Will definitely make again. Even my husband thought it was delicious.
Katrin Nürnberger says
Glad you both liked the recipe!!
Sonya says
Hi, This soup was yummy and healthy too. Love the idea of pulsing the soup because it brought out the flavors and made it creamer without adding fat. Great recipe!
Katrin Nürnberger says
Glad you liked it!! Thanks for the comment.
Johanna James says
Holy moly! This recipe is amazing! I'm not gonna lie, I was a little daunted by all the veggies (more accurately, the chopping up of all the veggies) but I woke early this morning and went to town and I'm so glad I did! The soup is absolutely delicious! I'd meant to save it for dinner but couldn't wait. Thanks so much for this recipe! I had a ton of kale and dumped it all in instead of blending like you suggested and that served well in the "thickening it up" arena. This is going to definitely be a staple from here on out.
Rose Flower says
It says to put in mixer after putting in chicken.... Wouldn't I wanna wait to do that?
Katrin Nürnberger says
You can blend before adding the chicken or after, whichever you prefer 🙂
Clare says
Love this comforting soup !
Sue says
Hi, I was wondering if you could make this the day before and keep in the fridge overnight. Many Thanks
Katrin says
Yes, you can, absolutely. I always find that soups and stews taste even better the next day, when the flavours have had time to mingle.