Keto Chicken Soup

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.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 196kcal

Author Arman Liew

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.

Video

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