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KETO Chicken Soup

Keto Chicken Soup

Keto chicken soup is a creamy, protein-rich, low-carb meal perfect for warming up without breaking ketosis. It’s simple to make, incredibly filling, and packed with flavour.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless, Skinless Chicken Thighs (or breasts)
  • 1 tbsp Olive Oil or Butter
  • 3 Garlic Cloves, Minced
  • 1 small Onion, Chopped
  • 2 Celery Stalks, Chopped
  • 1 small Zucchini, Diced
  • 2 cups Spinach (Fresh or Frozen)
  • 4 cups Chicken Bone Broth
  • ½ cup Heavy Cream (optional for creaminess)
  • ½ tsp Dried Thyme
  • ½ tsp Dried Oregano
  • Salt and Pepper to Taste
  • 1 tbsp Lemon Juice (optional, for brightness)
  • Fresh Parsley for Garnish

Equipment

  • 1 Large pot or Dutch Oven
  • 1 Sharp Knife
  • 1 Chopping Board
  • 1 Measuring cups and spoons
  • 1 Wooden Spoon or Ladle

Method
 

  1. Heat the Pot: Add 1 tablespoon of olive oil or butter to a large pot or Dutch oven. Heat it over medium flame until it melts and begins to shimmer.
  2. Sauté Aromatics: Add chopped onion and minced garlic to the pot. Sauté for 2–3 minutes until they turn soft and fragrant, creating a flavourful base.
  3. Cook the Veggies: Add chopped celery and diced zucchini to the pot. Cook for 3–4 minutes, stirring occasionally, until they begin to soften.
  4. Add and Sear the Chicken: Place boneless chicken thighs into the pot. Sear each side for about 2–3 minutes to lock in flavour. Don’t worry if the chicken isn't fully cooked at this point.
  5. Pour in the Broth: Pour in 4 cups of chicken bone broth. Stir in thyme, oregano, salt, and pepper. This forms the hearty base of your soup.
  6. Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat. Let it simmer uncovered for 20–25 minutes, allowing the flavors to meld and the chicken to cook through.
  7. Shred the Chicken: Carefully remove the chicken from the pot and shred it using two forks. Once shredded, return it to the soup and stir well.
  8. Add Greens and Cream: Add spinach and heavy cream to the pot. Let it cook for another 5 minutes, just until the spinach wilts and the soup becomes creamy.
  9. Finish and Adjust Flavour: Taste your soup. Add more salt, pepper, or a splash of lemon juice if desired, to brighten the flavours.
  10. Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh parsley for a touch of freshness and colour. Serve immediately and enjoy!

Notes

  • Use pre-cooked rotisserie chicken to save time.
  • Choose bone broth for added collagen and flavor.
  • For a thicker texture, blend a small portion of the soup and stir it back in.
  • Add mushrooms, cauliflower rice, or cabbage to vary the vegetables.
  • Skip the cream if you prefer a clear broth version.