Packed with protein, healthy fats, and nourishing vegetables, this keto chicken soup recipe is the perfect pick-me-up when you are feeling under the weather or simply want some comfort food.
While you can enjoy it anytime, this low carb chicken soup is especially comforting during the colder months or during cold and flu season. Plus, this simple soup is easy to make and ideal for a cozy night.
This soup is perfect to make with leftovers from Cooking a Whole Chicken in the Slow Cooker (Plus Bone Broth) and tastes amazing when served over zucchini noodles.
Are you ready to create the ultimate 12-month blueprint for reaching your health & weight loss goals this coming year?
Our free on-demand video training will walk you through how to make 2024 THE year you set health goals…and keep them.
To make this quick and easy keto chicken noodle soup we are going to use leftover shredded chicken from cooking a whole chicken, and chicken bone broth.
Don’t have leftovers? You can also put some raw chicken breasts in your slow cooker with some broth and herbs and let it slowly cook until it’s ultra tender.
Or, if you are trying to save time, simply use a rotisserie chicken instead.
Whenever I make a whole chicken I always freeze the leftover chicken and then make the bone broth and freeze it so that it is ready to use.
- Chicken – cooked shredded chicken adds protein to the soup and makes it hearty and filling.
- Chicken broth – the liquid base of the soup. Use store-bought chicken stock or broth, or make homemade bone broth.
- Vegetables – onion, carrot, and celery form the base of the soup and provide flavor and nutrients.
- Garlic – minced garlic helps boost the flavor of the base.
- Butter – used to sautÃ© the vegetables and add richness to the soup.
- Ginger – fresh ginger to give your immune system a boost.
- Lemon juice – adds a bit of zest and aids in digestion.
- Bay leaf – gives the soup a slight herbal boost.
- Salt and pepper – to taste
See recipe card for quantities.
Making keto chicken soup is an easy process that only requires 4 simple steps.
In a large pot, melt the butter over medium heat. Add the all the veggies (diced onion, carrot, garlic, and celery) and cook until they are soft and fragrant about 5 minutes.
Next, add the cooked tender chicken, ginger, lemon juice, and chicken broth to the pot. Mix in the bay leave and add salt and pepper to taste.
Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-high and cover the pot with a lid.
Let the soup simmer for 15 minutes. Take off the lid and remove the bay leaves. Serve the soup while hot.
To serve the soup with zucchini noodles or cauliflower rice you will want to add the zoodles or cauliflower rice to the bottom of the empty bowl and pour the hot soup over it. Let the soup sit for 2-3 minutes to allow the zucchini noodles/cauliflower rice to soften then serve.
Hint: to add even more fresh flavor, garnish your soup with chopped green onions, fresh dill, and a wedge of lemon.
The keto chicken soup recipe is versatile and allows for a range of ingredient substitutions to suit personal preferences and dietary restrictions.
- Fresh ginger – 1/4 tsp ground ginger can be used in place of fresh ginger.
- Chicken broth – bone broth or even vegetable broth can be used in place of chicken broth.
- Butter – olive oil is a good substitute to saute vegetables.
- Carrots – parsnips, butternut squash, or turnips are good substitutions for carrots.
- Lemon – if you don’t have lemon juice on hand, use apple cider vinegar instead.
Please keep in mind that any changes to the recipe will alter the nutritional facts found below.
Bring your soup to the next level. Here are five flavorful variations for keto chicken soup:
- Creamy Keto Chicken Soup – To make the soup creamy, add a cup of heavy cream or sour cream at the end before serving. You will want to let the soup cool for a few minutes before mixing the sour cream in to keep it from curling. You can also mix a tablespoon into the bowl after serving.
- Spicy Keto Chicken Soup – Add a pinch of cayenne pepper or red pepper flakes to the soup to give it a kick of heat. You can also add diced jalapenos or poblano peppers.
- Curry Keto Chicken Soup – Add a tablespoon of curry powder to the soup along with the ginger and garlic. This variation adds an aromatic and warming flavor to the soup.
- Lemon Herb Keto Chicken Soup – Add a handful of fresh herbs like parsley, thyme, and rosemary to the soup for a fresh and zesty flavor.
- Italian Keto Chicken Soup – Add a can of diced tomatoes, some Italian seasoning, and a handful of chopped spinach to the soup.
Looking for more soup recipes? You will love this Keto Pumpkin Soup with Bacon.
You will only need basic equipment you likely already have to make keto chicken soup. Here’s what you’ll need:
- Large pot– You’ll need a pot large enough to hold all the ingredients and allow them to simmer together. A pot with a capacity of 6-8 quarts should be large enough.
- Knife and Cutting board– A cutting board and knife is essential for safely chopping vegetables and shredding chicken.
- Measuring cups and spoons– You’ll need measuring cups and spoons to ensure that you add the right amount of each ingredient.
- Ladle– A ladle makes it easy to serve the soup and mix the ingredients.
Overall, the equipment needed for making keto chicken soup is simple and basic, and you likely already have everything you need in your kitchen.
Keto chicken soup is a great make-ahead meal that can be stored easily in the fridge or freezer. Here are some tips for storing and reheating keto chicken soup:
- Refrigerator– To store keto chicken soup in the refrigerator, let the soup cool to room temperature before transferring it to an airtight container. The soup can be stored in the fridge for up to 4-5 days.
- Freezer– To store keto chicken soup in the freezer, let the soup cool to room temperature before transferring it to a freezer-safe container or resealable plastic bag. The soup can be stored in the freezer for up to 3-4 months.
- Reheating– When you’re ready to eat the soup, you can reheat it on the stove or in the microwave. To reheat on the stove, simply pour the soup into a pot and heat over medium heat until it’s hot all the way through. To reheat in the microwave, transfer the soup to a microwave-safe container and heat on high for 1-2 minutes, stirring occasionally.
- Thawing– If you’ve frozen the soup, you’ll need to thaw it before reheating. The best way to thaw the soup is to transfer it from the freezer to the fridge the night before you plan to eat it. If you’re short on time, you can also thaw the soup by placing the container in a bowl of warm water.
By following these tips, you can easily store and reheat keto chicken soup for a delicious meal anytime you are feeling under the weather.
Freeze your keto chicken soup in individual portions so you only need to pull and defrost one portion at a time. This is perfect if using it for lunch, or if you want to have some on hand if someone gets sick.
You can use zucchini noodles, spaghetti squash, or cauliflower rice instead of traditional noodles in chicken soup for a low-carb and keto-friendly option.
Other kinds of soup that you can eat on keto include vegetable soups, bone broth-based soups, and creamy soups made with low-carb ingredients. Check out more of our delicious keto soups here!
Yes, keto chicken soup can be frozen for up to 3-4 months if stored properly.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with [this recipe]:
Keto Chicken Soup
- dutch oven/large stock pot with lid
- cutting board and knife
- Measuring cups and spoons
- 1 onion diced
- 2 carrot peeled and cut into circles
- 4 ribs celery
- 4 cloves garlic minced
- 2 tbsp butter unsalted
- 8 cups chicken stock or broth
- 4 cups cooked chicken shredded
- 2 inch fresh ginger sliced
- 1 tsp lemon juice
- 1 bay leaf
- +/- salt and pepper to taste
- In a large pot, melt the butter over medium heat. Add the diced onion, carrot, garlic, and celery and cook until they are soft and fragrant about 5 minutes.
- Next, add the chicken, ginger, lemon juice, and chicken broth to the pot. Mix in the bay leave and add salt and pepper to taste.
- Increase the heat to high and bring the soup to a boil. Then reduce the heat to medium-high and cover the pot with a lid.
- Let the soup simmer for 15 minutes. Take off the lid and remove the bay leaves. Serve the soup while hot.To serve the soup with zucchini noodles or cauliflower rice you will want to add the zoodles or cauliflower rice to the bottom of the empty bowl and pour the hot soup over it. Let the soup sit for 2-3 minutes to allow the zucchini noodles/cauliflower rice to soften then serve.
- Cook to a minimum temperature of 165 Â°F (74 Â°C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Get our FREE guide to finally fix your metabolism!
Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.
Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!