Go Back Email Link
+ servings
Keto Chicken Soup

Keto Chicken Soup

Keto chicken soup screams comfort with juicy chicken with fresh veggies in a flavorful broth in this healthy homemade soup recipe. Make it a keto chicken noodle soup with the addition of miracle noodles, zoodles or even add in riced cauliflower to bulk the soup up for an even better experience!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 serving
Calories 216.4 kcal

Ingredients
 

  • 1 pound boneless, skinless chicken thighs (sub with chicken breast)
  • 2 stalks chopped celery
  • 1 medium diced onion
  • 3 cloves garlic
  • 2 cup water
  • 2 cup chicken broth
  • 1 teaspoon freshly grated ginger
  • 1 cup diced carrots (128g)
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh dill weed

Instructions
 

  • To start, cook chicken until tender then chop and shred it up. The best method of cooking is to bring half water, half chicken broth to a boil then boil the chicken until fork tender.
  • Chop and dice all the veggies and herbs before starting.
  • In a large pot, add a little oil on medium high heat. Then add in diced onion and celery. Salt and pepper the onion and celery. This is the only step to use black pepper.
  • Cook until soft and fragrant. Once you reach this point grate the garlic over the onion and celery. Give it a quick mix into the heat then add in water and chicken broth.
  • Next grate ginger into the pot and toss in chicken, carrots, parsley and dill. Bring to a simmer and lower heat to low medium. Simmer until carrots are tender, which should take about 15-20 minutes.
  • If using noodles, add in at the very end before being ready to serve. Of course, allow them to cook about 5 minutes in the soup to absorb flavor before removing from heat. If using spaghetti squash only add into the portion you are planning to eat to avoid mushy noodles.
  • If using cauliflower rice, add only in the portion you plan to eat at that moment. Separate your leftovers first. Then add in cauliflower rice. Should take 3-5 minutes for rice to soften a little and still have texture. If you don't seperate when you go to reheat the cauliflower will get super mushy.
  • ***Nutrition facts don't include rice or noodles***

Notes

Instant Pot or Crockpot

  • For instant pot, sauce the onions and celery according to the instructions. Then, grate the garlic clove across them. Lastly, add in broth and remaining ingredients and pressure cook for 20 minutes. Relieve the pressure and salt soup to taste.
  • For crock pot or slow cooker, sauté celery and onions in a pan before adding to slow cooker. Add into crockpot when done then add in the rest of the ingredients and be sure to grate the fresh ginger and garlic cloves across the top. On high, cook for about 4 hours. If using a low setting you're looking at 6 hours.

Nutrition

Nutrition Facts
Keto Chicken Soup
Amount Per Serving (1 serving)
Calories 216.4 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2.1g13%
Trans Fat 0.1g
Cholesterol 145.1mg48%
Sodium 145.2mg6%
Carbohydrates 4.6g2%
Fiber 1g4%
Sugar 1.6g2%
Protein 32.1g64%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Chicken Soup
Tried this recipe?Leave a rating and comment, thank you