Keto Chicken Soup

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5 from 360 votes
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This one-pot keto chicken soup recipe is made with juicy chicken, tender veggies, and a warming broth. It’s the ultimate low-carb comfort food, with only 3 grams of net carbs!

Craving more keto soup recipes? Try my keto taco soup, keto French onion soup, and keto broccoli cheese soup.

low carb chicken soup.

Getting a cold may have its downsides, but for me, all I can think about is my mom’s famous chicken soup. 

Now, I’ve taken her family recipe and made a few tweaks to drop the carb count without sacrificing any flavor. The result is a hearty, warming soup that everyone can love. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto chicken soup
  4. Alternative cooking methods
  5. Arman’s recipe tips
  6. Storage instructions
  7. Frequently Asked Questions
  8. More keto comfort foods you’ll love
  9. Keto Chicken Soup (Recipe Card)

Why I love this recipe

  • Made in one pot. So you’re not stuck in the kitchen doing dishes!
  • Easy to modify. Use whatever soup veggies you have, add keto noodles, or make this recipe more convenient by buying pre-made cauliflower rice. 
  • Takes under 45 minutes to cook. Yet it’ll taste like it’s been simmering for hours. 
  • Multiple cooking methods. I prefer making chicken soup on the stovetop, but I also tested using the Instant Pot and slow cooker.
  • Healthy and wholesome. Nothing (literally, nothing) tastes quite as comforting as a massive bowl of warm chicken soup.

★★★★★ REVIEW 

“Absolutely unexpectedly delicious. I didn’t use cauliflower rice; I just chopped a whole head. We enjoyed the bigger chunks. Thank you for the recipe.”Debbie

Ingredients needed

  • Olive oil. To sauté the veggies. 
  • Soup vegetables. I used onions, carrots, celery, and garlic, also known as a mireproux. 
  • Salt and pepper. To taste. 
  • Chicken broth. Homemade or store-bought. If using store-bought broth, make sure there’s no added sugar.
  • Bay leaves. For aroma and flavor. 
  • Chicken. I used bone-in chicken thighs because they’re naturally juicier and harder to overcook, but you can use chicken breasts or even a whole chicken. 
  • Cauliflower rice. Optional, but adding cauliflower rice adds extra bulk and nutrients. 
  • Lemon juice and parsley. For garnish.

How to make keto chicken soup

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Sauté the veggies. Heat oil in a large pot over medium heat. Once hot, add the vegetables and cook for 5 minutes or until tender.  

Step 2- Build the broth. Add the salt, pepper, chicken broth, and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes until the chicken is tender.

Step 3- Serve. Remove from the heat and serve with parsley lemon juice. If using a whole chicken, use two forks to pull it apart, then add the shredded chicken back to the pot before serving.

how to make keto chicken soup.

Alternative cooking methods

While I definitely prefer the stovetop method, you can certainly make chicken soup using alternative methods. Here’s how:

Instant Pot method. To the pot, add the oil and turn on the Sauté setting. Add veggies and cook for several minutes. Add the remaining ingredients. Cook on Manual/Pressure Cook mode for 8 minutes, then natural pressure release for 5 minutes.

Slow cooker method. Sauté the veggies in a separate skillet, then transfer them to the slow cooker. Add the remaining ingredients and cover. Cook on low for 8 hours or high for 6 hours. Stir the soup before serving.

Arman’s recipe tips

  • Go easy on the salt. You can always add more later, but it’s hard to fix if you go overboard. 
  • Skim off the top. While the soup is simmering, I like to remove the film that collects on top periodically. 
  • Adjust the cooking time. Especially if you’re cooking a whole chicken, you’ll want to let the soup simmer for at least an hour. 
  • Use store-bought rotisserie chicken. It’s a huge time-saver if you don’t have chicken on hand and don’t have time to cook it fresh. 
  • Make it more nutritious. Use bone broth for added collagen and extra vitamins and minerals.

Variations

  • Make it creamy. To make an even richer soup, add 4 ounces of softened cream cheese right before serving. 
  • Switch up the spices. You don’t have to add an excess of spices to make this soup flavorful, but if you WANT to, I’d suggest using a teaspoon each of onion powder, garlic powder, and paprika. 
  • Add noodles. Because what is chicken soup without noodles? Make my keto pasta or use store-bought low-carb spaghetti noodles. 
  • Use different veggies. Honestly, you can use whatever vegetables you have on hand, like zucchini, butternut squash, kale, or broccoli. 
  • Make it spicy. If you can handle the heat (or need to clear out your sinuses), add a few dashes of hot sauce or sauté ginger with your veggies to make an Asian-inspired chicken soup. 
  • Cheese it up. A little shredded cheddar cheese on top never hurt anyone!

Storage instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.

To freeze: Place soup in sealable containers and store them in the freezer for up to 6 months.

Reheating: To reheat from frozen, place the soup in a deep pot and place over low heat. Let it thaw slowly, and once it begins to simmer, give it a mix and serve. To reheat from the refrigerator, either microwave for 1-2 minutes or cook on the stovetop.

keto soup.

Frequently Asked Questions

How many carbs are in chicken soup?

This recipe yields 8 servings and each serving provides 2 grams net carbs. These carbs come predominantly from the carrots, so if you want a carb-free soup, omit the carrots and replace them with extra celery.

Can you put raw chicken in soup to cook?

Adding raw chicken to soup is a fantastic way to give the soup an even better flavor, provided you allow it to simmer for at least 20 minutes. The longer you cook the soup, the more flavorful it becomes, and the chicken falls off the bone.

Is chicken broth keto-approved?

Organic or preservative-free chicken broths are suitable for a keto diet. Avoid using pre-formulated broths, as they can contain added sugars.

More keto comfort foods you’ll love

Keto Chicken Soup

Keto Chicken Soup

5 from 360 votes
This one-pot keto chicken soup recipe is made with juicy chicken thighs, tender veggies, and a warming broth. It’s the ultimate low-carb comfort food, with only 3 grams of net carbs! Watch the video below to see how I make it in my kitchen.
Servings: 8 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

Video

Ingredients  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 large carrots chopped
  • 2 stalks celery chopped, approximately 2 cups
  • 5 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6-8 cups chicken broth * See notes
  • 2 bay leaves
  • 3 pounds chicken thighs or one whole chicken ** See notes
  • 2 cups cauliflower rice

Instructions 

  • Heat the oil in a saucepan and place over medium heat. Once hot, add the onions, carrots, celery, and garlic and cook until the vegetables are tender, around 5 minutes.
  • Add the salt and pepper, then the chicken broth and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes, until the chicken is tender.
  • Remove from the heat and serve with fresh parsley and a squeeze of lemon juice. If using a whole chicken, use two forks to pull apart prior to serving.

Notes

* Use 6 cups if you use chicken thighs, use 8 cups if you use a whole chicken.
** Bone-in chicken thighs or a whole chicken. 
For slow cooker and instant pot instructions, please refer to the post. 
For a keto chicken noodle soup, add some keto pasta
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place soup in sealable containers and store them in the freezer for up to 6 months.
TO REHEAT: To reheat from frozen, place the soup in a deep pot and place over low heat. Let it thaw slowly and once it begins to simmer, give it a mix and serve. To reheat from the refrigerator, either microwave for 1-2 minutes or stovetop.

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 5gProtein: 27gFat: 12gSodium: 100mgPotassium: 679mgFiber: 2gVitamin A: 3172IUVitamin C: 35mgCalcium: 50mgIron: 2mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published October 2021, updated and republished June 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Absolutely unexpectedly delicious. I didn’t use cauliflower rice, just chopped a whole head. We enjoyed the bigger chunks. Thank you for the recipe.

    1. 5 stars
      I put a little less cauliflower &
      Added extra veggies. Also a
      Lot of dehydrated onions ,&
      Extra garlic..Very Tasty indeed 😋😋

  2. 5 stars
    Cool day in Michigan today. Made this soup without noodles. I keep homemade broth in my freezer so pulled out my broth. Already smells great and broth so good. Thank you for the recipe

  3. 5 stars
    I have made this several times now. I use rotisserie chicken leftovers, which I just toss in near the end. I have made with or without frozen cauliflower rice, with or without kale or spinach added, just whatever I have on hand. It is absolutely delicious every time! I garnish with avocado slides and sometimes crushed cheddar crisps. It’s a big hit with my whole family. Fantastic and easy!

  4. 5 stars
    Loved it! I made it exactly as the recipe is written–with a whole chicken. I will make it again!

  5. 5 stars
    This was really good! I added 1/2 TBS of dried fenugreek leaves to elevate the flavor a bit and also added chopped kale and a parmesan rind during the last 15 minutes of simmering. Served with extra parmesan, a swirl of olive oil and a squeeze of lemon. Will definitely make it again and might try half fennel/half celery–a very adaptable recipe! Thanks!

  6. 5 stars
    Like the title says: The Best! I bought the boneless thighs but it was so delicious!!! I’ll be making more times. Love good chicken soup. Thanks for the recipe 🙂

  7. 5 stars
    I really like this recipe. My husband felt terrible, so I made it. I did add some fresh spinach I had on hand, just to get rid of it and yes, a squeeze of lemon in the end. I had a lot of skinless, boneless thighs in the freezer, so I thawed, salt and peppered them and did brown them, cut them into bite size pieces and then put in. Just gives the chicken and soup more flavor. Love all the veggies in this. 🙂

  8. I use the bone-in thighs, but I remove the skin. Glad to know I can leave it on next time like you mentioned to another commenter. I made this for my sick husband, and we loved it!! We had all the leftovers, then he asked me to make it again! Thank you! Great chicken soup for low-carb eating!

  9. I’m soooooo sick. My whole family is. We are making this tonight. Hope it is as soothing as it looks!! I’m excited

  10. Sounds great, can’t wait to try it. If you use bone in chicken do you take the skin off or leave it on? Thanks!

    1. This recipe was fabulous! We did use boneless chicken thighs and it was still 100% amazing. I don’t normally like chicken soup but my husband and I were both sick and were craving it. Definitely adding this to our normal rotation!

  11. 5 stars
    We’re sick and so I wanted homemade chicken soup. I just made this and it is perfect! I made cauli-rice and serving the soup on top for anyone who wants it.

  12. If you are using thighs does the meat have to be pulled off of the bone prior to cooking or do you just put the thighs in as is?? Thanks.

    1. Hi Rebecca! Cook them with the bone in and by the end of the cooking process, the meat will fall off the bone 🙂 (cooking the soup with the bones in it adds an extra layer of flavor).