This easy keto chicken soup is full of shredded chicken and a variety of vegetables in a savory broth. At roughly 8 net carbs per serving, it’s a comforting low-carb meal perfect for weeknights or meal prep.
Few dishes are as soothing as a hot bowl of chicken soup. The aroma alone brings back warm memories. Many traditional soups include noodles, rice, or potatoes, but with a few simple swaps you can enjoy a rich, satisfying soup while keeping it keto-friendly.
This recipe avoids high-carb ingredients and focuses on nutrient-dense produce and protein. The soup combines onion, bell pepper, carrots, tomatoes and shredded chicken, seasoned with thyme, paprika and bay leaves. It yields about eight generous servings, making it ideal for sharing or preparing ahead for busy days.
Ingredients for Keto Chicken Soup Recipe
- Onion
- Garlic
- Celery
- Carrots
- Red bell pepper
- 1 (15 ounce) can diced tomatoes (drained)
- 3–4 cups shredded chicken
- Spices: garlic salt, pepper, thyme, onion powder, garlic powder, paprika, bay leaves
- Olive oil
- Chicken stock (3–4 cups)
What kind of chicken should you use for keto chicken soup?
This soup is flexible—use whatever cut you prefer or have on hand. Boneless, skinless chicken breasts are lean and widely available, while thighs are often more economical and add extra flavor. A whole chicken will deepen the flavor but requires removing bones. For convenience, a store-bought rotisserie chicken works great and speeds up preparation.
How do I make Keto Chicken Soup?
- Heat a large dutch oven or stock pot over medium heat.
- Add olive oil, garlic, onion, bell pepper, celery and carrots. Sauté 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the drained diced tomatoes, chicken stock, spices and raw chicken pieces (or shredded chicken if using precooked).
- Bring the soup to a boil, then reduce to a low simmer and cover.
- Simmer for 30 minutes with the lid on.
- Just before serving, remove any whole chicken pieces to shred, return the shredded chicken to the pot, and taste for seasoning. Serve with freshly grated Parmesan if desired and additional salt and pepper to taste.
Can you meal prep this soup?
Yes. This soup stores well and often tastes better after resting, which allows the flavors to meld. Cool the soup to room temperature (about 30 minutes) before transferring to airtight containers. Refrigerate for several days or freeze for longer storage—leave some headspace in containers if freezing to allow for expansion.
Other Easy Chicken Recipes
If you enjoy simple, family-friendly chicken dishes, try experimenting with crispy baked chicken tenders, taquitos, or one-pan skillet meals. Here are a few recipe ideas to inspire you:
- Keto Buffalo Chicken Taquitos
- One Pan Tuscan Chicken with Asparagus
- White Bean Chicken Chili Verde
- Broccoli Cheddar Stuffed Chicken
- Spicy Thai Chicken Salad
Easy Keto Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup onion, chopped
- 2 cups celery, chopped
- 2 cups carrots, chopped
- 1 large red bell pepper, chopped
- 1 (15 oz) can diced tomatoes, drained
- 1 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 pounds chicken thighs or breast, cut into small chunks
- 3–4 cups chicken stock
Instructions
- Heat a large dutch oven or stock pot over medium heat.
- Add olive oil, garlic, onion, bell pepper, celery and carrots. Sauté 4–5 minutes, stirring occasionally.
- Add the drained tomatoes, chicken stock, spices and chicken.
- Bring to a boil, then reduce heat to low and cover to simmer.
- Allow the soup to cook 30 minutes covered.
- Before serving, remove any large chicken pieces, shred, return to the pot, and serve with fresh Parmesan and additional salt and pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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