The Best Low Carb Keto Chicken Soup
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
286 kcal
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Course
Main Course, Soup
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Cuisine
British
The Best Low Carb Keto Chicken Soup
Description
The Best Low Carb Keto Chicken Soup features a mix of sautéed onion, carrots, leek, and celery with thyme and parsley as a flavor base, cooked gently in chicken stock with bay leaves. After simmering, cooked shredded chicken is added, and half the soup is blended to thicken the broth and enhance the mouthfeel. Finishing with kale (or cavolo nero), lemon juice, and olive oil adds freshness and balance.
The soup presents a rich flavor with a gentle herb aroma and tender vegetables contrasted with bits of chicken. The technique of blending half of the soup thickens it naturally, creating a slightly creamy consistency while retaining some texture. Lemon juice and olive oil added just before serving give a fresh, bright note that lifts the flavors.
This soup is filling, nutritious, and suitable for keto diets due to its low carbohydrate count. It can serve well as a warming main course and pairs nicely with a simple side salad or steamed vegetables. Its ease of reheating and storage makes it practical for meal prep.
The recipe yields about four generous portions and keeps well refrigerated for up to three days or frozen for up to three months, offering flexibility in planning meals.
Ingredients
- 1 tablespoon butter or extra virgin olive oil
- 1 ¼ yellow onion finely diced (87g, small
- 2 carrot peeled and chopped (122g, medium
- 1 leek chopped (67g, small
- 3 celery chopped (120g, medium stalks
- 1 tablespoon thyme chopped, leaves
- 8 g parsley fresh
- 1 garlic minced, clove
- 1.5 quarts chicken stock 1.5 litres
- 2 bay leaf
- ½ teaspoon salt or to taste (dependant on how salty your stock is)
- ¼ teaspoon black pepper or to taste
- 2.5 cups chicken 300g, cooked shredded
- 1 cup cavolo nero 50g, or kale, chopped
To serve
- lemon juice squeeze
- 1 tablespoon olive oil
- 1 teaspoon parsley fresh
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
- Calculated for 4 generous main course servings; can stretch to 5 or 6 with lighter portions.
- Net carbs are approximately 7.6g per serving, suitable for low carb and keto diets.
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Total Carbohydrates | 10.2g | 3% |
| Protein | 29g | 58% |
| Fat | 14.9g | 23% |
| Sodium | 395mg | 16% |
| Potassium | 1131mg | 24% |
| Fiber | 2.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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