Name: Keto Chicken Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 2 tablespoons unsalted butter; 2 medium leeks (white and light green part only, sliced); 1 medium carrot (diced); 4 celery stalks (diced); 4 garlic cloves (finely chopped); 1 tablespoon fresh rosemary (finely chopped); 1 tablespoon fresh thyme (finely chopped); 2 pounds chicken breast; 2-3 bay leaves; 6 cups chicken stock; Salt and freshly ground black pepper to taste; A handful fresh parsley (roughly chopped)

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This super easy keto chicken soup is made with just a handful of simple ingredients simmered into a deeply flavorful, slurp-worthy broth. It's loaded with tender chicken, fresh herbs and fresh veggies, and it's just like a cozy, low-carb hug in a bowl.

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Whether you're feeling under the weather or simply craving a good homemade chicken soup but want to keep it low carb, this keto chicken soup surely delivers.

It's a wholesome and absolutely delicious one-pot recipe, and it has just 11 grams of carbs per serving.

When you have a soup with just a handful of simple ingredients, you need to get as much flavour in as possible.

This is why we are going wild with the herbs: fresh thyme, fresh rosemary, bay leaves, loads of fresh parsley, and even some fresh dill, if you want to kick it up a notch.

And of course, you can replace the chicken breast with chicken thighs for even more flavour.

Why is this the best keto chicken soup

Super easy to make your own by switching up the chicken breast with thighs, adding cooked cauliflower rice, or low-carb noodles.
It's ready in under an hour, but it somehow tastes like grandma's soup that's been simmering for hours.
Each spoonful is so warming and comforting, you may and up reaching for a second bowl!

What you'll need

Chicken - I like to add the whole chicken breasts in the pot, but you can also cut them into bite-sized pieces and cook them for a bit with the veggies, then follow with the next steps. In that case, you only have to simmer the soup for 10 to 15 minutes.

Olive oil + butter - I use both for a rich, silky base that browns the veggies beautifully.

Leeks - I choose leeks for their sweet, mild flavor, but you can use regular onion if you like.

Carrots and celery - I like to dice them small so they cook quickly, but it's absolutely fine if you want bigger chunks.

Garlic - Mince it finely to release all that flavor!

Fresh herbs - I use a mix of fresh thyme and rosemary when simmering, plus fresh parsley at the end for an extra boost of flavor.

Bay leaves - These add that lovely background warmth; remember to fish them out before serving.

Chicken stock - If you have some homemade chicken stock, use it here because you'll get that deep, clean flavor. Good-quality store-bought works too.

Pro tip

Squeeze a bit of fresh lemon juice into each bowl right before serving for an instant flavor boost!

How to make keto chicken soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

First, heat the oil and butter in a large pot, then add the leeks, carrot, and celery and cook for about 5 minutes until they're soft.

Next, stir in the garlic, rosemary, and thyme and cook for another minute until you can smell their aroma.

Nestle the chicken breasts into the veggies, pour over the stock, bring to a boil, and simmer gently for 20 minutes until the chicken is cooked through.

Finally, lift out the chicken to shred with forks, return it to the pot, taste and adjust the seasoning, and serve piping hot.

Substitutions and variations

Swap carrots for radishes or celery root to keep that pop of color with fewer carbs.
Use scallions instead of leeks for a sharper onion note and an even lower carb count.
Stir in some leafy greens (kale, spinach or Swiss chard) right at the end for extra nutrients without upping carbs.

Recipe tips and notes

To get a naturally creamy, extra rich broth without adding anything else to the soup, ladle out a cup of soup, blend it smooth, then stir it back into the pot.
If you don't want bits of fresh herbs in the soup, tie some fresh thyme and rosemary sprigs into a small bundle and fish it out at the end.
Skim off the foam and excess fat after the first simmer for a crystal-clear broth.

What to serve with keto chicken soup (and keep it low carb!)

Cauliflower rice: Sauté some riced cauliflower in a bit of butter and garlic and add it to individual bowls before serving.
Parmesan crisps: Bake some spoonfuls of grated Parmesan until golden and crunchy to make low-carb cheesy scoops for your soup.
Parmesan-roasted broccoli: I toss florets in olive oil, garlic powder, and freshly grated Parmesan, then roast until the edges crisp up; just perfect for dunking!

Leftovers and storage

To store: Any leftovers will keep well in the fridge for up to 3 days in an airtight container.
To reheat: Place the soup in a pot and reheat gently over low-medium heat. Alternatively, reheat individual portions in the microwave.
To freeze: This soup freezes well for up to 2 months. Thaw it overnight in the fridge and reheat as instructed.

More easy low carb recipes

If you've tried this keto chicken soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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