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4.8 from 39 votes

Keto Chicken Soup – Hearty and Delicious!

This Keto Chicken Soup recipe is packed with vegetables and shredded chicken. A great low carb soup that’s nourishing, delicious and so filling!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 274 kcal
Course: Soup
Cuisine: European

Ingredients

  • 1 tbsp olive oil or butter
  • 1 large yellow onion , finely diced
  • 3 celery sticks , finely diced
  • ½ leek , diced
  • 1 tbsp concentrated tomato paste
  • 2 garlic cloves minced
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 zucchini (courgette) , diced
  • ½ cup (75g) rutabaga (swede) cut into small cubes
  • 2 bay leaves
  • 6 cups (1 ½ litres) chicken broth see notes for homemade!
  • 1 lb (450g) chicken tenders (mini chicken breasts)
  • 1 cup (90g) savoy cabbage finely diced
  • 1 tbsp lemon juice or to taste
  • 2 tbsp parsley , chopped, plus extra to serve
  • Salt and pepper to season
To serve
  • 4 tbsp parmesan grated
  • lemon zest
  • pinch chilli flakes (optional)
  • olive oil to drizzle (optional)

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot over a medium heat. Sauté the onion, leek and celery for about 5 minutes, stirring, until they begin to soften.
  2. Add the minced garlic, salt / pepper and tomato paste and sauté for another couple of minutes.
  3. Stir in the zucchini, rutabaga and bay leaves..
  4. Add the chicken broth and bring to a rolling boil. Reduce the heat to a simmer and add the chicken tenders. Cook with the lid on for 15-20 minutes or until the chicken is cooked through.
  5. Use tongs to pick out the chicken then shred using two forks.
  6. Remove the bay leaves from the soup. Use an immersion blender to blend the soup JUST A LITTLE so it thickens.
  7. Add the chicken and shredded cabbage and continue to cook for five more minutes.
  8. Add lemon juice or apple cider vinegar to balance the acidity. Check the seasoning and add salt and pepper, to taste. Stir in some chopped parsley reserving some to garnish.
  9. Serve garnished with parsley, lemon zest, pinch chilli flakes and a little grated Parmesan!

Notes

  • Homemade Chicken Broth
  • Put the chicken carcass in a slow cooker and add two celery sticks, two carrots, a yellow onion, three tablespoons apple cider vinegar, thyme and bay leaves. Cover with water and cook on the LOW setting overnight or for 12 hours. 
  • Strain the broth and discard the bones, vegetables and aromatics (you can hold on to the carrots and chop them to use in the soup). You can season the broth with salt to taste if you like. Store the broth in the fridge or use straight away.
  • Low Carb Chicken Soup Variations
  • Change up the vegetables: cauliflower, broccoli, peppers, spinach and kale can be used in this recipe.
  • Use leftover turkey – if you have Christmas or Thanksgiving leftovers this is a fabulous way to use them up!
  • Make it creamy… Stir in some heavy cream at the end or drizzle it over the soup when you serve.
  • Keto chicken noodle soup? Add some shirataki noodles (zero noodles) in with the cabbage. These no carb noodles add bulk to the soup but they are flavourless and a little bit on the rubbery side.
  • Serving little kids? If you are serving this soup to babies/ toddlers leave out the salt and blend it until it is smooth. 
  • Change up the vegetables: cauliflower, broccoli, peppers, spinach and kale can be used in this recipe.
  • Use leftover turkey – if you have Christmas or Thanksgiving leftovers this is a fabulous way to use them up!
  • Make it creamy… Stir in some heavy cream at the end or drizzle it over the soup when you serve.
  • Keto chicken noodle soup? Add some shirataki noodles (zero noodles) in with the cabbage. These no carb noodles add bulk to the soup but they are flavourless and a little bit on the rubbery side.
  • Serving little kids? If you are serving this soup to babies/ toddlers leave out the salt and blend it until it is smooth. 
  •  

Nutrition Information

Calories 274kcal (14%) Carbohydrates 12g (4%) Protein 34g (68%) Fat 9g (14%) Saturated Fat 2g (10%) Cholesterol 74mg (25%) Sodium 933mg (39%) Potassium 1135mg (32%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 868IU (17%) Vitamin C 28mg (31%) Calcium 101mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 12g 4%
Protein 34g 68%
Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 74mg 25%
Sodium 933mg 39%
Potassium 1135mg 24%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 868IU 17%
Vitamin C 28mg 31%
Calcium 101mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.