Is this keto chicken soup really low in carbs?

Yes, the vegetables are kept moderate and there is no flour, potatoes, or pasta. The small amount of carrots keeps carbs reasonable per serving.

Can I use raw chicken instead of cooked chicken?

Yes, cut the chicken into small pieces and cook it in the simmering stock for about 15–20 minutes until fully cooked and no longer pink inside.

What can I use instead of kale?

Spinach is an easy substitute and should be added at the end since it cooks quickly. Swiss chard is another option for a slightly sturdier texture.

Can I make this dairy-free?

Yes, use olive oil instead of butter and skip the final butter swirl. The soup will still have plenty of flavor.

Why blend part of the soup?

Blending part of the soup thickens the broth naturally, creating a fuller texture without adding cream or starch.

Keto Chicken Soup Easy Comforting 30 Minute Meal

Name: Keto Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tbsp butter or olive oil; 1 1/4 small yellow onion, chopped; 2 medium carrots, chopped; 1 small leek, sliced; 3 medium celery stalks, chopped; 1 tbsp thyme leaves; 8 g fresh parsley, chopped; 1 garlic clove, minced; 1.5 quarts chicken stock; 2 bay leaves; 1/2 tsp salt; 1/4 tsp black pepper; 2.5 cups cooked shredded chicken; 1 cup chopped kale or cavolo nero; 1 tbsp lemon juice; 1 tbsp olive oil

Description

Keto chicken soup made with simple ingredients, tender shredded chicken, and a rich, flavorful broth. This comforting low-carb soup is perfect for a quick weeknight dinner and easy to customize with your favorite greens.

Ingredients

Scale

1 tbsp butter or olive oil
1 1/4 small yellow onion, chopped
2 medium carrots, chopped
1 small leek, sliced
3 medium celery stalks, chopped
1 tbsp thyme leaves
8 g fresh parsley, chopped
1 garlic clove, minced
1.5 quarts chicken stock
2 bay leaves
1/2 tsp salt
1/4 tsp black pepper
2.5 cups cooked shredded chicken
1 cup chopped kale or cavolo nero
1 tbsp lemon juice
1 tbsp olive oil

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Instructions

Heat butter or olive oil in a soup pot over medium heat. Add onion, carrots, leek, celery, thyme, and most of the parsley. Cook for about 5 minutes until softened.
Add garlic and cook for another 2 to 3 minutes until fragrant.
Pour in chicken stock, add bay leaves, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
Remove bay leaves. Blend half of the soup using a stick blender until slightly thickened, then return it to the pot.
Add shredded chicken and chopped greens. Simmer for about 1 minute until greens are just softened.
Mix lemon juice with olive oil and swirl into the soup. Adjust seasoning to taste and serve warm.

Notes

Blend only half the soup to keep some texture while thickening the broth.
Add greens at the end to preserve color and texture.
Use cooked chicken for convenience and quicker preparation.
Adjust seasoning after simmering for the best flavor balance.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4
Sodium: 780
Fat: 18
Saturated Fat: 6
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 8
Fiber: 2
Protein: 28
Cholesterol: 85