Easy Keto Chicken Soup
A comforting bowl of Easy Keto Chicken Soup that's quick to prepare, packed with flavor, and perfect for a low-carb lifestyle.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped carrots (about 2 medium)
- 8 cups chicken bone broth or stock
- 1/2 cup heavy cream or coconut cream (optional) Can be omitted for a lighter version.
- 1/2 cup chopped fresh parsley For garnish.
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
Optional Low-Carb Noodles
- 1 large zucchini, spiralized For a noodle-like texture.
- 1/2 head cauliflower florets Alternative to zucchini for low-carb noodles.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Toss in the minced garlic and cubed chicken; cook for 3-5 minutes until the chicken is lightly browned.
Cooking
- Pour in the chicken broth and add thyme and rosemary. Season with salt and pepper. Bring it to a boil, then reduce the heat to a simmer.
- Cover and let simmer for 20-25 minutes until the chicken is fully cooked.
- If you’re opting for low-carb noodles, add your spiralized zucchini or cauliflower during the last 5-7 minutes of cooking.
- Stir in the heavy cream (if using) and fresh parsley. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and serve immediately, optionally topped with extra parsley.
Notes
This soup saves well in the refrigerator for 3-4 days or can be frozen for up to 3 months. Gently reheat to preserve texture.
Per serving: 7g net carbs, 28g protein, 15g fat, 282 calories. Calculated from the ingredient list.