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Keto Chicken Soup

A comforting and low-carb chicken soup packed with flavor, tender chicken, and fresh vegetables, perfect for chilly days or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Keto
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 stalks celery, chopped Approximately 2 cups
  • 5 cloves garlic, minced
Seasoning and Broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6-8 cups chicken broth Adjust based on desired soup thickness
  • 2 leaves bay leaves
Main Protein
  • 3 pounds chicken thighs Or one whole chicken
Additional Ingredients
  • 2 cups cauliflower rice

Method
 

Preparation
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the chopped onions, carrots, celery, and minced garlic. Stir and cook for about 5 minutes until vegetables are tender.
  3. Season the vegetables with salt and pepper, then pour in the chicken broth and add the bay leaves. Bring to a boil.
Cooking
  1. Once boiling, reduce heat to low and add the chicken thighs and cauliflower rice. Simmer for 30-35 minutes until chicken is tender.
  2. If using a whole chicken, remove it once cooked, shred the meat and return it to the soup.
  3. Serve hot, garnished with fresh parsley and a squeeze of lemon juice if desired.

Notes

Perfect for meal prep and can be made ahead of time. Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months.