This Keto Chicken Soup recipe is chock full of the rich flavor you expect from a classic winter soup recipe. Slow developed flavor from cooking in a dutch oven and loaded with healthy fats and tender morsels of chicken, this is sure to become a new favorite.
Keto Chicken Soup
Growing up, there was nothing that meant comfort like sitting down to a bowl of chicken noodle soup. It was the best recipe for better health when anyone had a cold, and what you instinctively made with the first winter chill of the year.
As an adult, following a keto diet lifestyle, I still craved those rich flavors only chicken soup can provide. This easy and delicious keto chicken soup will give you everything you crave, with zero guilt or worry about added carbs.
Can I Use Chicken Breasts in this Soup?
The keto lifestyle focus on healthy fat includes getting part of your fat from meats like chicken thighs. The higher fat dark meat is much preferred in meal plans to help meet your macros.
If you just don’t care for the taste or texture of chicken thighs, you can definitely substitute with chicken breasts. Just cook with the skin on to add more of that fat to the broth of your soup for best health benefits.
If you aren’t sure what your macros are, make sure to check out my keto macro calculator post for more information on how to manage yours for ultimate weight loss and health.
What Can I Add to Replace Traditional Pasta?
While I personally find this keto chicken soup recipe to be perfect as it is, I do understand sometimes you need that hint of pasta for comfort. If you want to add a pasta or more bulk to this recipe, below are some of my preferred options.
- Add riced cauliflower or riced broccoli
- Use Shirataki noodles for zero carbs
- Impastable and Carba Nada are both low carb pasta options that may fit into your macros
If you do add a “noodle” to this soup, I recommend adding just before serving. Most alternatives do not work well for a slow cooked soup.
Do Fresh Herb Work in This Keto Chicken Soup?
I list dried thyme and bay leaves in the ingredients for this soup recipe, and they work wonderfully. However, fresh herbs always add a depth of flavor you won’t find in dried options.
If you have fresh thyme feel free to use it in place of the dried herbs listed. You may even want to add marjoram or oregano to the soup for more flavor. Both have natural antibiotic properties, and while not a cure for illness, are often found in herbal remedies.
For a different variation, you could squeeze the juice of half a lemon into the broth along with fresh basil. This gives more of a mediterranean flare to the recipe, but is still absolutely delicious.
If you like rich flavors, you will love my keto-friendly Thai Coconut Soup recipe.
What Should I Serve With This Low Carb Chicken Soup?
A traditional soup might be served with crackers. In this instance, you could easily sub regular saltine crackers or oyster crackers with cheese whips instead. There are a number of great brands of keto cheese crisps on the market that are excellent substitutes. These also add tons of flavor.
Another option would be to use my low-carb baking blend to make your own biscuits to go on the side with this recipe.
Tips for Freezing Soups for Future Use
If you make this recipe for keto chicken soup in larger batches, you will easily be able to freeze part of it for future meals.
When I am trying to stay on track with a healthier lifestyle, one of the biggest keys to my success is always having a good option for meals on hand.
You just never know when life will be too busy to cook a meal. This soup helps make that easy!
Once the soup has been cooked, allow it to cool completely. Then you can pour it into freezer soup containers that have been labeled and dated.
I prefer using individual portion sized containers for soups. It makes it easy to grab one for those busy days I want a warm lunch.
This soup is good for up to 4 months in the freezer.
- 2 tablespoons avocado oil
- 2 pounds chicken thighs, bone in
- Salt and Pepper to taste
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons dried thyme
- 2 cups chicken stock
- 3 cups water
- 2 bay leaves
- In a large Dutch oven, heat the avocado oil over medium-high heat
- Lay chicken in a single layer on a cutting board and season with salt and pepper on both sides
- Add chicken to Dutch oven and brown all sides, about 4-5 minutes per side
- Remove chicken and transfer to plate
- Add celery, onion, garlic and thyme to Dutch oven and cook until soft, about 5 min
- Add water, stock, and bay leaves to Dutch oven, stir to combine
- Add chicken back to Dutch oven and bring to boil, lower heat and simmer for 20 minutes or until the chicken is completely cooked through
- Transfer chicken to a cutting board and shred meat, removing the bones
- Add chicken back to pot and cook for an additional 10 min or until heated through
- Serve immediately
- Store leftovers in refrigerator