Easy Keto Chicken Soup

This Easy Keto Chicken Soup is packed with shredded chicken, and tons of vegetables swimming in a flavorful broth! At about 8 net carbs this is the ultimate low carb comfort food!

Is there any food quite as comforting as chicken soup? Not only is the flavor of warm, savory chicken soup comforting, but the smell evokes fond memories. While it is true many soups are hard to fit within a keto diet because they feature noodles, rice or potatoes, you can still enjoy soup after making a few adjustments!

For this recipe, we skip all of those carb culprits. This rich and nutritious soup is loaded with onion, bell peppers, carrots, tomatoes and shredded chicken. It is flavored with spices such as thyme, paprika and bay leaves. Because it makes 8 very generous serving sizes you can easily feed a crowd or make this for easy keto meal prep!

Ingredients for Keto Chicken Soup Recipe

• Onion
• Garlic
• Celery
• Carrots
• Red bell pepper
• 1 (15 ounce) can diced tomatoes
• 3-4 cups shredded chicken
• Spices: garlic salt, pepper, thyme, onion powder, garlic powder, paprika, bay leaves

What kind of chicken should you use for keto chicken soup?

The beauty of this soup is its versatility, which basically means you can use what you have on hand, or your favorite cut.

Chicken breasts are tasty and easily accessible, but equally, chicken thighs are inexpensive and generally have a little more flavor.

If you want to take that flavor up another notch entirely, a whole chicken can be a great option, too, but you will leave yourself with the added work of removing bones. For a quick shortcut, pick up a grocery store rotisserie chicken, it adds great flavor and makes busy weeknights easier!

How do I make Keto Chicken Soup?

1. Heat a large dutch oven or stock pot to medium heat.
2. Add the olive oil, garlic, onion, bell pepper, celery and carrots. Sauté the vegetables for 4-5 minutes, stirring occasionally.
3. Add the drained tomatoes, chicken broth, spices and chicken.
4. Bring to a boil and then reduce heat to simmer and cover. Allow the soup to cook 30 minutes covered.
5. Just before serving remove the chicken and shred, add back to the soup and serve with fresh parmesan, salt and pepper.

Can you meal prep this soup?

Soup can generally be kept for a few days in the refrigerator. In fact, as I’ve already touched upon, it could definitely be argued that this soup tastes even better after a day or two!

Letting your soup sit before tucking in allows all of those wonderful flavors to meld together, complimenting each other to perfection.

To store your soup, simply let it cool to room temperature for around 30 minutes. Then, transfer it into small containers and refrigerate or freeze, depending on how long you’d like to keep it for. If you’re freezing your soup, don’t fill the containers completely, as liquids do expand when frozen.

Other Easy Chicken Recipes

Even the pickiest eaters love good, crispy chicken tenders! If you are like me, and always looking for new fun and creative chicken recipes checkout these recipes:

• Keto Buffalo Chicken Taquitos
• One Pan Tuscan Chicken with Asparagus
• The BEST White Bean Chicken Chili Verde
• Broccoli Cheddar Stuffed Chicken
• Thai Chicken Salad

YIELD: 8

Easy Keto Chicken Soup

CREATE PINTEREST PIN

4.7 Stars (3 Reviews)

PRINT

This Easy Keto Chicken Soup is packed with shredded chicken, and tons of vegetables swimming in a flavorful broth! At about 8 net carbs this is the ultimate low carb comfort food!

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Ingredients

• 1 tablespoon olive oil
• 3 cloves of garlic, minced
• 1 cup onion, chopped
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 1 large red bell pepper, chopped
• 1 (15 oz) can diced tomatoes, drained
• 1 tsp salt
• 1 teaspoon pepper
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 pounds chicken thighs or breast, cut into small chunks
• 3-4 cups chicken stock

Instructions

1. 1. Heat a large dutch oven or stock pot to medium heat.
   2. Add the olive oil, garlic, onion, bell pepper, celery and carrots. Sauté the vegetables for 4-5 minutes, stirring occasionally.
   3. Add the drained tomatoes, chicken broth, spices and chicken.
   4. Bring to a boil and then reduce heat to simmer over low and cover.
   5. Allow the soup to cook 30 minutes covered.
   6. Just before serving remove the chicken and shred, add back to the soup and serve with fresh parmesan, salt and pepper.

Nutrition Information:

YIELD:

 8

SERVING SIZE:

 1 1/2 cups
Amount Per Serving: CALORIES: 153TOTAL FAT: 5.4gCHOLESTEROL: 56mgSODIUM: 544mgCARBOHYDRATES: 11.3gNET CARBOHYDRATES: 8.8gFIBER: 2.5gSUGAR: 5.6gPROTEIN: 14.6g