This keto chicken soup is goodness in a bowl! Tender, meaty shreds of chicken, aromatics and herbs swimming in a deliciously flavorful broth is what chicken soup is all about. Not only is this low-carb chicken soup hearty comfort food, it's also incredibly nourishing and immune-supporting.
This is my go-to method and it's a basic, won't-let-you-down keto chicken soup recipe for those cold winter days when you want something warming and simple.
It's packed with tender chicken and vegetables, mineral-rich broth, and immune-supporting ingredients like garlic, onion, ginger, and herbs.
You can toss in high-protein, low-carb pasta if you want a keto chicken noodle soup version, but it's entirely optional as this low-carb soup will help meet your macro goals all on its own.
It's warming, satisfying, and designed to support wellness while keeping blood sugar steady.
benefits of keto chicken soup
Let's face it, there's nothing like homemade chicken soup. And while it's really good when served immediately, leftovers are even better!
What I love about this recipe is its versatility. I've made this keto chicken soup with leftover chicken, leftover turkey, homemade stock and store-bought broth-- any of the above works.
It's a nourishing low-carb chicken soup recipe that is also paleo, dairy-free and gluten-free, and comes together in about half an hour.
The combination of fresh vegetables, aromatics and chicken makes this soup hearty, healthy and comforting in every way.
- It's an easy recipe that works for a variety of eating styles. It's low in net carbs which makes it keto diet and blood sugar friendly.
- Versatile - change it up with vegetables on-hand or use turkey instead of chicken!
- Great for lunches, dinners and meal prep. Plus, leftover soup even tastes better the next day.
- This recipe makes a nourishing soup that I turn to year-round. The combination of aromatics, protein, and bone broth will support your health in so many ways!
ingredients for low-carb chicken soup
Here's the good news. This is a keto chicken soup without cauliflower rice. ☺️
Sure, you can certainly toss it in, but it's not a necessary filler. Instead, this soup is all about the savory vegetables, meaty chicken and aromatics.
Fresh ginger and ground turmeric add a flavorful earthiness to the soup that's just enough to taste, but not enough to where the flavor teeters on the edge of curry territory.
One of the best things about this chicken soup is that it's a great way to use up leftover protein like turkey or chicken, or make use of homemade stock or bone broth.
It's also extra convenient when you have a nearly-empty fridge with just a few forgotten items in the veggie drawer. 😉
Here's are the main ingredients you will need for low carb chicken soup:
- Vegetables: A combination of carrots, celery, onion, kale, fresh ginger, and garlic create a flavor-packed base that gets even better the longer it simmers on the stove top. A sprinkle of fresh parsley and squeeze of lemon juice at the end are optional, but add a little something extra.
- Herbs and spices: Fresh or dried thyme, ground turmeric, salt and black pepper enhance and deepen the flavors of the entire soup.
- Chicken broth: Use chicken broth or stock, or for added protein and nutrients, opt for chicken bone broth (here's a recipe for homemade chicken bone broth that's great to store in the freezer).
- Chicken: You can use chopped or shredded, pre-cooked chicken like boneless skinless chicken breasts. Cook it in advance or go with a store-bought rotisserie chicken for extra ease.
- Low-carb noodles: This optional ingredient is a great way to add heft to the soup and change up the flavor profile. A higher-protein noodle (like lupin pasta) will also add more fiber and protein and stretch this meal into more servings.
how to make keto chicken soup
It doesn't take a whole lot of effort to make this low-carb chicken soup and this is one of those easy recipes that you'll revisit time and time again!
The recipe is simple to follow and so easy to adapt and make your own. It comes together quickly, but I also recommend a longer simmer if you have the time.
Here's a look at the process but be sure to scroll to the bottom of the page to see all the instructions in the printable recipe card.
- Sauté the vegetables. In a large pot or Dutch oven set over medium heat, pour in the olive oil and then add the carrots, celery and onion. Cook the veggies for about 5 minutes over medium-high heat to let them soften.
- Simmer the soup. Stir in the grated ginger and minced garlic. Pour in the chicken broth and seasonings. Bring the soup to a boil, then add the dried low-carb noodles (if using dry pasta) and the chicken and simmer over low heat for 5 minutes (and as long as 15 minutes). Stir in the fresh kale and simmer another 3 minutes to allow the kale to wilt.
- Serve. Serve the chicken soup with a squeeze of fresh lemon juice and chopped parsley on top.
tips for the best results
I haven't tried this recipe in a slow cooker, but if you feel experimental, my one recommendation is to hold on adding the chicken and the noodles until the last 30 minutes of cook time.
For a more complex and richer flavor, use homemade chicken stock or chicken bone broth!
This recipe calls for already-cooked chicken. You can pre-cook chicken specifically for this (I recommend chicken thighs since they're more flavorful), or use leftover rotisserie chicken or roasted chicken.
I like to shred or chop the meat from the roast chicken and then use the carcass to make bone broth. It's a nice way to get the most out of a whole chicken
keto chicken soup variations
- For a heartier soup with a rich umami flavor, sauté 8 ounces of crimini mushrooms along with the vegetables.
- For a creamy chicken soup, mix in heavy cream, coconut cream, or about 4 ounces of cream cheese. You'll want to use less chicken broth. I recommend 4 cups chicken broth and about 1-½ cups cream. Add the cream when you stir in the kale.
- Noodle varieties: Noodles are optional, but if you're craving a hearty keto chicken noodle soup, why not toss them in? If you don't have lupini pasta, you can also use zucchini noodles, shirataki noodles or kelp noodles. Stir them in at the very end- they really only need 2-3 minutes to heat up.
storing
Store leftover soup in an airtight container in the refrigerator for up to one week.
If you'd like to freeze the soup, you can transfer cold or room temperature soup to freezer bags or freezer-safe containers. Keep in the freezer for up to two months. Defrost in the refrigerator overnight and reheat on the stove top until warm.
I hope you enjoy this easy keto chicken soup! It has amazing flavor and is a simple, good-for-you meal that's cozy, nourishing and delicious.
you might also love
- Sun-dried tomato and spinach chicken
- Keto mushroom soup
- Tuscan-style beef and vegetable soup
- Tangy citrus slaw
Keto Chicken Soup (Gluten Free, Low Carb)
This keto chicken soup is rich, brothy goodness in a bowl! Shreds of chicken, tender vegetables and bold aromatics create this quick and easy soup that is flavorful and nourishing.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 carrots, chopped small
- 2 celery, chopped small
- 1 yellow onion, chopped small
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1-2 teaspoons chopped fresh thyme (or sub ½ teaspoon dried thyme)
- 6 cups chicken broth
- ½ teaspoon ground turmeric
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 cups cooked chicken, chopped or shredded
- 3-4 ounces low-carb pasta (optional, *see notes)
- 1 cup Lacinto kale, cut into thin ribbons
- 2 tablespoons fresh parsley, chopped
- juice of ½ a lemon
- lemon wedges for serving (optional)
Instructions
- Place a large pot or Dutch oven on the stovetop over medium heat. Pour in the oil and heat for about a minute. Add the chopped carrots, celery, and onion. Cook for 5-8 minutes to soften the vegetables. To speed up the process, cover the pot with a lid to help the veggies steam and cook quicker.
- Stir in the grated ginger, minced garlic and thyme. Cook for 1 minute, then add in the chicken broth, turmeric, salt and pepper. Stir.
- Increase the heat to medium-high and bring the soup to a boil. Once it boils, add in the chicken and the dried low-carb pasta (see notes if using other noodles). Decrease the heat to low-medium and let the soup simmer at a gentle boil for 5 minutes.
- Taste the broth and add more salt, if needed. I usually add another ¼-1/2 teaspoon. Stir in the fresh kale and parsley. Simmer another 3-5 minutes or until the kale wilts.
- Remove from heat. Stir in the lemon juice.
- Ladle into soup bowls and serve with extra parsley (optional).
Notes
I like Lacinto (or Tuscan) kale in soups, but a curly kale or other sturdy green can be substituted.
Noodle options: I love Kaizen's lupin pasta (the soup is pictured with Kaizen's fusilli pasta). It's a dry pasta so it works best to add it to the soup mixture along with the chicken since it does require a few minutes to cook. Other "noodle" options include: zucchini noodles, shirataki noodles, kelp noodles and edamame noodles. Any of these should be added during the last 5 minutes of cook time.
Storing: Store leftover soup in an airtight container in the refrigerator for up to one week.
Variations:
- Adding mushrooms: For a heartier soup with a rich umami flavor, you can sauté 8 ounces of cremini mushrooms along with the vegetables.
- For a creamy soup, mix in heavy cream or coconut cream. You'll want to use less chicken broth. I recommend 4 cups chicken broth and about 1-½ cups cream. Add the cream when you stir in the kale.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 1183mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 7gProtein: 14g
This nutritional information is approximate and is provided for convenience as a courtesy.
Theresa Cotterell says
This was delicious! I substituted spinach for the kale. The entire dinner took 15 minutes . Highly recommend!
Abby says
Theresa, so happy to hear that!