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Keto Chicken Soup

Keto Chicken Soup

Linda M. Harris
This Keto Chicken Soup is a comforting, low-carb meal packed with flavor and nutrients.
Made with tender chicken, keto-friendly vegetables, and a creamy broth, it’s the perfect dish for those following a ketogenic diet.
It’s easy to make, customizable, and perfect for meal prepping.
Whether served as a light lunch or dinner, this keto soup is satisfying, nourishing, and packed with protein and healthy fats.
Equipment I have Used
Large Pot (3-4 quarts)
Sharp Knife
Cutting Board
Sauté Spoon
Measuring cups
Measuring spoons
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American, Keto, Low-Carb
Servings 4 Servings
Calories 400 kcal

Equipment

  • Large Pot (3-4 quarts) – 1
  • Sharp Knife (1)
  • Cutting Board – 1
  • Sauté Spoon – 1
  • Measuring cups (1 set)
  • Measuring spoons (1 set)

Ingredients
  

  • 1 lb 450g Boneless, Skinless Chicken Breasts or Thighs
  • 4 cups 960ml Low-Sodium Chicken Broth or Bone Broth
  • 1 tablespoon 15g Olive Oil or Butter (for sautéing)
  • 1 medium Onion diced
  • 2 cloves Garlic minced
  • 2 medium Zucchini diced
  • 2 cups 300g Cauliflower Florets, chopped
  • 1/2 cup 120ml Heavy Cream or Coconut Cream
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 2-3 Bay Leaves
  • Salt to taste
  • Pepper to taste
  • Optional: Shredded Cheese Sour Cream, or Avocado for garnish

Instructions
 

  • Prepare the Chicken: Dice or shred the chicken into bite-sized pieces or leave it whole to shred later.
  • Sauté Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes until softened and fragrant.
  • Add Broth: Pour in the chicken broth (or bone broth) and bring to a simmer.
  • Cook Vegetables: Add the zucchini and cauliflower florets to the pot. Let them simmer for about 10-15 minutes until tender.
  • Add Cream: Stir in the heavy cream (or coconut cream) for a creamy, rich texture.
  • Season the Soup: Add dried thyme, rosemary, bay leaves, salt, and pepper. Adjust seasoning to taste.
  • Add Chicken: If you haven’t shredded the chicken yet, do so now and add it to the pot. Let the soup simmer for another 10 minutes to heat the chicken through and allow the flavors to meld.
  • Serve: Ladle the soup into bowls. Optionally, garnish with shredded cheese, sour cream, or avocado.

Notes

  • Make-Ahead: This soup can be made in advance and stored in the fridge for 3-4 days. It also freezes well for up to 3 months—just be sure to add dairy after reheating.
  • Customizable Vegetables: Feel free to add or swap vegetables like spinach, kale, or broccoli for different flavors and nutrients.
  • Extra Creaminess: For a thicker, creamier texture, you can blend part of the soup or add more heavy cream.
  • Slow Cooker/Instant Pot Option: For a slower, hands-off approach, this recipe can be adapted for both a slow cooker or Instant Pot. In the slow cooker, set on low for 6-8 hours. For the Instant Pot, use the sauté function for the onions and garlic, then set to pressure cook for 15-20 minutes.
Keyword Keto Chicken Soup