Warming, comforting and hearty: homemade keto chicken soup is like a hug in a bowl! This easy low carb recipe is packed with tender chicken, vegetables, fresh herbs and plenty of flavor.

There’s nothing quite as good as wholesome chicken soup. This is my low-carb version, still loaded with veggies and flavor but low in net carbs.
This keto chicken soup recipe is wonderful comfort food and great for a quick and easy dinner.
It is also my secret remedy for when I'm feeling tired and run-down. I am a firm believer that chicken soup has medicinal properties!
It is filling and hearty, packed with vitamins and protein.
You'll also love to hear that it's ready in just 40 minutes!
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Ingredients
You only need a handful of ingredients to make a delicious low carb chicken soup:

Chicken. I am using shredded roasted chicken. This means the soup is ready quickly because the meat is already tender. It just needs to be heated and not cooked. You can use a shop-bought rotisserie chicken or leftover chicken from a homemade roast. Option to use raw chicken breast or thighs - instructions are further down the post.
Vegetables. Most great soups start with a mirepoix, which is a classic French flavour base from diced vegetables - chopped onion, carrot and celery. In addition to this, I add leek and cavolo nero or kale.
Chicken Broth. This can be a homemade chicken bone broth or a stock cube.
Herbs and spices. Fresh is best! I use thyme, parsley, a garlic clove, salt, pepper and bay leaves. You can use also use dried parsley and thyme.
Instructions
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)

1.) Sauté the onion, carrots, leek and celery with the chopped thyme and parsley until they begin to soften. Add the garlic and fry another 2 minutes.
2.) Pour in the chicken broth. Add the bay leaves and season with salt and pepper. Bring to the boil, reduce to a low heat and let the soup simmer with the lid on.

3.) Remove the bay leaves from the soup and add the shredded chicken.
4.) Pulse half of the soup with an immersion 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.

5.) Add the other (un-blended) soup half back into the pot, along with the cavolo nero or kale and simmer until the greens soften.
How to serve
Just before serving, mix lemon juice with olive oil and swirl into into the soup. To make it even more delicious I like to stir in a little butter at the end before serving (omit this if you prefer keeping it dairy-free).
Fill into bowls and top with fresh parsley.
Here are some gluten-free bread recipes that go well with soup:
- Almond Flour Keto Bread
- Everyday Low Carb Bread
- Keto Dinner Rolls
- Crispy Chia Seed Crackers
- Keto Seed Crackers
Top tips
Use a good chicken stock
This is the secret to a really tasty soup. The more concentrated it is, the more flavoursome the soup.
I 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 a chicken bone broth?
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 tablespoon 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 few of stalks of celery. Bring your chicken broth to the boil and simmer for 4-12 hours. Remove the bones and vegetables.

FAQ
Regular chicken soup often contains high carb ingredients such as potatoes, noodles or parsnips. This means it is not keto friendly. My keto chicken soup is low in carbs because we are omitting those ingredients.
Most of the net carbs in this soup come from the carrots. You can reduce or remove these, but the soup won't be as tasty. 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.
Of course. You can use chicken thighs or chicken breast meat, either whole or chopped. Simply add it to the soup and cook for around 20 minutes or longer - until it falls off the bone.
Yes, as long as they are keto friendly pasta alternatives that are low in carbs! You can add shirataki noodles or kelp noodles. This is what I did in my Low Carb Keto Chicken Ramen recipe. Other options are zucchini noodles, shredded cabbage, cauliflower rice or shredded spaghetti squash. Just make sure you cook the spaghetti squash separately and don't add it in until right before serving.
Variations
Below are suggestions how you can tailor the soup to your personal taste and preference.
Change up the vegetables. Most vegetables taste good in Keto chicken soup. The time you add them depends on how long they need to cook:
- broccoli
- cauliflower florets or cauliflower rice
- bell peppers
- zucchini
- spinach (add right at the end)
- mushrooms
- green beans
- tomatoes
If you miss potatoes in chicken soup, try celery root. It is low in carbs, has a mealy texture just potatoes and tastes similar to parsnip
Use different herbs and spices. This keeps your chicken soup forever interesting. Here are a few ideas:
- 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.
- For richness and depth, add a bit of ginger, star anise and couple of cloves to the broth. I love the taste, but it is not for everyone, so only use if you're sure you like cloves!
Make it creamy. Add heavy cream, a splash of sour cream or cream cheese to taste. For a creamy chicken soup recipe, take a look at my keto turkey soup (the turkey can be substituted with chicken, of course!)

Cooking methods
I made this recipe on the stovetop. However, you can also make it in the Instant pot or pressure cooker or in a slow cooker!
Instant pot instructions: Use the saute setting to soften and brown the vegetables. Add the rest of the ingredients and use the soup setting.
Cook for 20 minutes, then do a pressure release. Option to proceed with the recipe and puree half of the soup to thicken it.
Slow cooker instructions: Sauce the vegetables in a pan. Then, add them to the slow cooker together with the chicken and pour over the broth. Cook on high for 4 hours or on low for 6-8 hours.
In a slow cooker, you can even add a whole chicken. Remove it after cooking, pick out the bones and freeze any chicken meat you don't need for the soup.
Storage
Store in the fridge for up to 3 days.
Alternatively, freeze the soup for up to 3 months. I like to portion it into single serve containers.
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Recipe

The Best Low Carb Keto Chicken Soup
from Sugar Free LondonerNote: 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 tablespoon 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 tablespoon thyme leaves chopped
- 8 g fresh parsley
- 1 garlic clove minced
- 1.5 quarts chicken stock 1.5 litres
- 2 bay leaves
- ½ teaspoon salt or to taste (dependant on how salty your stock is)
- ¼ teaspoon black pepper or to taste
- 2.5 cups cooked shredded chicken 300g
- 1 cup chopped cavolo nero or kale 50g
To serve
- Squeeze of lemon juice
- 1 tablespoon olive oil
- 1 teaspoon fresh parsley
Instructions
- Heat 1 tablespoon 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
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Zoe
Just made this as I love a decent chicken soup. This is just right. I blended mine so it broke down the chicken even more than the recipe so it's not bug chunks. . Couldn't find kale so used savoy cabbage. Definitely a favourite of mine now.
Peggy
This, for me, is the go to chicken soup! Simple to make, leek and kale (never thought to put kale in my chicken soup) bring a bit of mineral earthiness, blending part of the soup is genius and gives the soup a silky feel and the lemon oil takes the soup over the top!! Love love love this soup
Sybille Seidel
I used celery root instead of the usual celery stalks plus the root adds more flavour but have not been able to get numbers for it I use a chunk about 1 inch by 1 inch Love the soup with these minor changes
Katrin Nürnberger
Sounds delicious!
Lynn
Wonderful, hearty soup.
Lorraine
I’ve just found this website and it is a godsend! I’ve been following a low carb/keto way of eating since the end of August and have lost 2 stone since. I made this soup yesterday and it is absolutely delicious and so filling.
Thank you for this fabulous website. I can’t wait to try your other recipes.
Katrin Nürnberger
Congratulations on your weight loss! I'm so happy you like this chicken soup. Write me a comment and let me know know if you try anything else. I love hearing feedback.
Jacqueline McDonald
This recipe was fab. Tasted lovely. Never used celery in a thick soup before.
Edie Cockrell
I have not yet made this one, came in my email today, but I certainly will - the Butternut soup has been such a hit so I am making more to share with someone who said they don't do soup ??... I bet they will change their minds after they taste this one.
I feel this chicken soup is so nourishing and healthy simply by the ingredients - it must be more than 5 stars. I guess you are now also my Soup Queen. Thank you again, Edie
Katrin Nürnberger
It's wonderful to convince people who think they don't like something with a dish they enjoy!
Jatinder
Can you add spinach rocket and watercress into this soup
Katrin Nürnberger
Of course! That would work well.
Ingrid Yates
We love this recipe. Has a wonderful fresh flavor. I use spinach for the greens and add more chicken.
Charlyn Walter
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
Keep me posted! Sounds like you're half way there with your deli chicken. I would love to hear how you like the recipe.
Cassie
Very yummy. I love the addition of the lemon juice at the end. I also sprinkle finely milled Parmesan cheese on top of each serving too.
I forgot the onion. I didn’t miss it as the leek is such a lovely flavour.
I threw 4 cloves of chopped garlic in it as I’m a garlic fein!
Karen
Really enjoyed this soup, it's going to be a family favourite. 5 stars
Gayle
Can I substitute spinach for kale? I REALLY don't like kale.
Katrin Nürnberger
Of course! Put it in at the very end, spinach wilts very quickly.
Ruth Baucom
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
This soup is unanimously adored by my children and me. I purée prior to adding the chicken though.
Katrin Nürnberger
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
Great, would never pick that t was low carb
Katrin Nürnberger
It all depends on the amounts of your ingredients! 🙂
Clare Stedman
Love this soup !
carolyn
Iloved thisbut when i put it in carbmaster ap it came out to 16.2 carbs a serving. was absolutel delicious though
Katrin Nürnberger
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
Just getting started on keto. Is there an app calculator you don’t have to purchase? Trying this soup.
Katrin Nürnberger
There is a website called sparkrecipes.com that has a free calculator.
Judith Lynne Kraus
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
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
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
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
Do I blend WITH the veggies and chicken?
Katrin Nürnberger
Hi Melissa, I've given both options in the post. If you don't want to blend chicken, just blend the veggies only 🙂
Marie
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
Excellent soup. Very flavorful. Will definitely make again. Even my husband thought it was delicious.
Katrin Nürnberger
Glad you both liked the recipe!!
Sonya
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
Glad you liked it!! Thanks for the comment.
Johanna James
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
It says to put in mixer after putting in chicken.... Wouldn't I wanna wait to do that?
Katrin Nürnberger
You can blend before adding the chicken or after, whichever you prefer 🙂
Clare
Love this comforting soup !
Sue
Hi, I was wondering if you could make this the day before and keep in the fridge overnight. Many Thanks
Katrin
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.