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–+ servings
Bowl of low carb keto chicken soup with herbs and vegetables

Low Carb Keto Chicken Soup

This Low Carb Keto Chicken Soup is a fragrant mix of tender chicken and vibrant veggies that wraps you in a cozy hug with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs or breasts Feel free to use leftover roasted chicken.
  • 4 cups chicken broth Homemade or store-bought; look for low-sodium options.
  • 2 cups cauliflower rice Can be made at home by pulsing cauliflower florets in a food processor.
  • 1 cup diced celery
  • 1 cup diced carrots Optional, since they add carbs; feel free to swap with more veggies like zucchini or bell pepper.
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Fresh parsley or chives, for garnish Optional.
  • Lemon wedges, for serving Adds a refreshing zing.

Method
 

Cooking
  1. Heat a large pot over medium heat. Drizzle in a little olive oil and toss in the chopped onions and garlic. Sauté until fragrant and lightly golden.
  2. Add the chicken pieces to the pot and sear for about 5–7 minutes.
  3. Pour in the chicken broth, bring to a gentle simmer, and let the chicken cook through for around 15 minutes. Keep it covered.
  4. Remove the chicken from the pot and set it aside to cool. Add the cauliflower rice, celery, and any other chosen vegetables to the pot and simmer for about 5 minutes until tender.
  5. Shred the chicken into bite-sized pieces and add it back into the pot along with thyme, oregano, salt, and pepper. Stir and let it simmer for an extra 5 minutes.
  6. Taste the soup and adjust the seasoning. Garnish with fresh herbs and serve with a lemon wedge.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 10gProtein: 30gFat: 8gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 2g

Notes

Consider adding a splash of coconut milk for a creamy version, or a spoonful of pesto for an herby kick. Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for up to 3 months.

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