Keto Lemon Chicken Soup
This Keto Lemon Chicken Soup is a light, refreshing, and hearty dish perfect for those on a keto diet or anyone seeking a low-carb, flavorful soup. The combination of tender chicken, tangy lemon, and creamy broth creates a satisfying, balanced meal that can be enjoyed as a comforting lunch or dinner.It’s easy to prepare, versatile, and packed with protein and nutrients, making it an ideal option for meal prepping or a quick weeknight meal.
Equipment
- 1 Medium pot or Dutch oven (3-4 quarts)
- 1 Knife for chopping vegetables and chicken
- 1 Cutting Board
- 1 Large spoon for stirring
- 1 Ladle (for serving)
- 1 Measuring spoon (for herbs and spices)
- 1 Lemon juicer (optional for easy lemon squeezing)
- 1 Strainer (if shredding chicken)
Ingredients
- 2 Chicken breasts or thighs about 1 lb / 450g
- 4 cups Chicken broth low-sodium, preferably homemade or organic
- 1 medium Zucchini sliced
- 1 cup Fresh spinach chopped
- 2 cloves Garlic minced
- 1 Lemon zested and juiced
- 1 tsp Fresh thyme or ½ tsp dried
- 1 tbsp Olive oil for sautéing
- ½ cup Heavy cream or coconut cream for dairy-free
- Salt and pepper to taste
- Fresh parsley for garnish, optional
Instructions
Cook the Chicken:
- In a large pot, bring the chicken broth to a simmer.
- Add the chicken breasts or thighs to the pot and cook for 20-25 minutes, until the chicken is fully cooked (or sear in a skillet and shred it later).
- Once cooked, remove the chicken from the broth and shred it with a fork. Set it aside.
Sauté the Vegetables:
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and zucchini slices. Sauté for 5 minutes, stirring occasionally, until softened.
Add the Broth and Chicken:
- Pour the chicken broth back into the pot, bring it to a simmer, and add the shredded chicken. Let it simmer for 5-10 minutes to meld the flavors.
Add Lemon and Cream:
- Stir in the freshly squeezed lemon juice, lemon zest, and fresh thyme. Add salt and pepper to taste. Pour in the heavy cream and stir to combine, letting it heat through.
Finish and Serve:
- Once everything is well combined, add the spinach and cook for an additional 1-2 minutes until wilted.
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
- Chicken Option: You can use boneless skinless chicken thighs instead of breasts for a richer flavor and juicier texture.
- Dairy-Free: If you’re following a dairy-free or Paleo diet, substitute the heavy cream with coconut cream for a creamy texture without the dairy.
- More Veggies: Add other low-carb vegetables like mushrooms, bell peppers, or cauliflower to bulk up the soup while keeping it keto-friendly.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave.
- Freezing: This soup can be frozen for up to 3 months. However, the texture of the cream may change slightly upon reheating, so it’s best to use coconut cream if you plan to freeze the soup.