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

Chicken broth amount: Use 6 cups if using bone-in chicken thighs, or 8 cups if using a whole chicken.
Whole chicken cooking time: If you use a whole chicken, increase the cooking time to one hour.
Tips: See my recipe tips above for making the best keto chicken soup.
Leftovers: Keep in the fridge, covered, for up to two weeks. You can freeze portions for up to 6 months.
Serving size: If using 8 cups of chicken broth, each serving is 1 2/3 cups. If 6 cups, it's 1 1/4 cups per serving.

Nutrition