Keto Chicken Soup Recipe

Finding a comforting soup that fits into a keto lifestyle can be tricky. This chicken soup hits all those cozy notes without knocking you out of ketosis. It’s a recipe born from late-night cravings and a desire to keep things simple and nourishing.

Why I keep coming back to this recipe

It’s pure comfort on busy days. The flavors are simple but deeply satisfying, and it’s endlessly customizable. Plus, it’s nourishing without feeling heavy, just the right balance for a quick, warm meal.

Breaking down the ingredients

• Chicken breast or thigh, shredded: Lean, tender, and perfect for a hearty yet keto-friendly base.
• Onion and celery: Build flavor with a subtle sweetness and crunch that contrasts the broth.
• Garlic: Adds a warm aroma and depth—don’t skimp on it.
• Chicken broth: Opt for low-sodium, to control salt and keep it light.
• Smoked paprika: Gives a smoky undertone—feel free to swap with chipotle for more heat.
• Fresh parsley: Bright, herbal finish that lifts the whole bowl.
• Lemon juice (optional): A splash brightens the flavors and cuts through richness.

Tools and equipment for a seamless cook

• Large pot: For simmering the soup and blending flavors.
• Sharp knife: To chop vegetables and chicken with precision.
• Wooden spoon: For stirring and tasting without scratching your pot.
• Measuring spoons: To keep seasonings balanced.

Step-by-step for a soulful keto chicken soup

Step 1: Start by gathering all your ingredients. In a large pot, warm a tablespoon of olive oil over medium heat.

Step 2: Add chopped onion, celery, and garlic. Sauté until fragrant and translucent, about 5 minutes.

Step 3: Stir in shredded cooked chicken, a bay leaf, and season with salt, pepper, and a pinch of smoked paprika.

Step 4: Pour in chicken broth and bring to a gentle simmer. Let it cook uncovered for 20 minutes, skimming any foam.

Step 5: Remove the bay leaf. Adjust salt and pepper, then stir in fresh chopped parsley before serving.

Keto Chicken Soup

This keto-friendly chicken soup is a comforting, nourishing dish made with shredded chicken, aromatic vegetables, and smoky spices. It features a clear, flavorful broth with a tender, shredded chicken base, finished with fresh herbs for brightness. The final texture is warm, soothing, and lightly hearty, perfect for a quick, satisfying meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups shredded cooked chicken preferably from cooked chicken breasts or thighs
• 1 medium onion chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 4 cups low-sodium chicken broth
• 1 teaspoon smoked paprika or chipotle for more heat
• 2 tablespoons olive oil
• to taste salt and pepper
• 1/4 cup fresh parsley chopped, for garnish
• 1 tablespoon lemon juice optional, for brightness

Equipment

• Large pot
• Sharp knife
• Wooden spoon
• Measuring spoons

Method

 

1. Heat a tablespoon of olive oil in a large pot over medium heat until shimmering and fragrant.
2. Add the chopped onion and celery to the pot. Sauté, stirring occasionally, until they become translucent and slightly tender, about 5 minutes. The vegetables will give off a fragrant aroma and start to soften.
3. Add the minced garlic to the vegetables and cook for another minute, until fragrant and slightly golden.
4. Stir in the shredded chicken and sprinkle with smoked paprika, salt, and pepper. Mix well to coat the chicken evenly with the spices.
5. Pour in the chicken broth and bring the mixture to a gentle simmer. Once bubbling, reduce the heat and let it cook uncovered for about 20 minutes, skimming off any foam that rises to the surface.
6. Remove the pot from heat. Taste and adjust salt and pepper as needed, then stir in the chopped parsley and lemon juice for a fresh, bright finish.
7. Ladle the hot soup into bowls, ensuring each serving has plenty of shredded chicken and vegetables, and enjoy this cozy, keto-friendly dish.

Cooking checkpoints to keep your soup perfect

• The broth should be clear with a slight shimmer, not cloudy.
• Chicken should be tender and shreddable, not stringy.
• Vegetables (if added) should be just cooked, still vibrant and slightly crisp.

Common missteps and how to fix them

• Broth is bland.? Add a splash of lemon juice to brighten overly flat broth.
• Chicken remains stringy.? Reduce heat and let it simmer longer if chicken is tough.
• Broth turns cloudy.? Skim off foam during initial simmering to keep broth clear.
• Soup is overly salty.? If too salty, add a peeled potato to absorb excess salt.

This soup isn’t just about staying low-carb. It’s about the warmth of a bowl that feels like a hug, even on the busiest days. Feel free to toss in some zucchini noodles or a squeeze of lemon for extra brightness. Keep it simple, keep it honest, and most importantly, enjoy every spoonful.

Olivia

Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).