The Best Low Carb Keto Chicken Soup

Name: The Best Low Carb Keto Chicken Soup
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon butter or extra virgin olive oil; 1 ¼ small yellow onion; 2 medium carrots; 1 small leek; 3 medium stalks celery; 1 tablespoon thyme leaves; 8 g fresh parsley; 1 garlic clove; 1.5 quarts chicken stock; 2 bay leaves; ½ teaspoon salt; ¼ teaspoon black pepper; 2.5 cups cooked shredded chicken; 1 cup chopped cavolo nero or kale; Squeeze of lemon juice; 1 tablespoon olive oil; 1 teaspoon fresh parsley

User Reviews

5.0

225 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
286 kcal
Course
Main Course, Soup
Cuisine
British

The Best Low Carb Keto Chicken Soup

Raiden Walker

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Make this flavourful keto chicken soup from scratch in 40 minutes! It is great for a quick and easy dinner or to put in a soup flask and take to work. It contains only 7.6 grams of net carbs per generous serving.

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Ingredients

Servings

1 tablespoon butter or extra virgin olive oil
1 ¼ small yellow onion finely diced (87g)
2 medium carrots peeled and chopped (122g)
1 small leek chopped (67g)
3 medium stalks celery chopped (120g)
1 tablespoon thyme leaves chopped
8 g fresh parsley
1 garlic clove minced
1.5 quarts chicken stock 1.5 litres
2 bay leaves
½ teaspoon salt or to taste (dependant on how salty your stock is)
¼ teaspoon black pepper or to taste
2.5 cups cooked shredded chicken 300g
1 cup chopped cavolo nero or kale 50g

To serve

Squeeze of lemon juice
1 tablespoon olive oil
1 teaspoon fresh parsley

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Instructions

Heat 1 tablespoon of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about ⅔rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.
Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!

Notes

I've calculated 4 GENEROUS and filling main course portions. You could easily stretch this soup to 5 or even 6 people.
Net carbs: 7.6g per serve
Net carbs: 7.6g per serve
Storage: Fridge for up to 3 days or freezer for up to 3 months.
Storage: Fridge for up to 3 days or freezer for up to 3 months.