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Easy Keto Chicken Soup – Low Carb

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This easy keto chicken soup is loaded with low carb vegetables and chunks of tender chicken, all swimming in a rich bone broth that will have you back on your feet in no time!  This tasty low carb chicken soup is also Paleo and Whole 30 approved!

Cold and flu season is upon us, and there’s nothing more comforting or healing than a steaming bowl of delicious chicken soup when you are feeling under the weather!  This easy keto chicken soup has all of the flavor and texture you love – without the carbs.

I can speak from experience when I tell you that this easy low carb chicken soup is the BEST when you are sick (or even when you aren’t!)  I’ve had a brutal cold for 2 weeks now, and the Hungry dudes both have it as well.

Days run together and time ceases to have any meaning when you’re feeling this lousy – but the one thing that stands out is how delicious this keto chicken soup was.  So good that I’ve got Mr. Hungry bringing home another chicken later today so I can make the Instant Pot Bone Broth I posted Monday, and then use it for another big batch of this keto chicken and vegetable soup to keep us going through the weekend.

What Vegetables Can I Use in Keto Chicken Soup?

Some of the comfort that comes from a bowl of chicken soup is due to the starchy inclusions like rice, noodles, or chunks of potatoes.  Since those are pretty much off limits on keto, I’ve used a combination of celery, a small amount of butternut squash, and some Jicama that I cut small to mimic rice.

The butternut squash has a slight sweetness and gives you the mouthfeel of starch without a ton of carbs – and it’s loaded with vitamins and antioxidants.  It also adds color to your keto chicken soup, which isn’t strictly necessary but makes it looks nice.

Why Jicama?  It’s inexpensive, relatively low in carbs, and loaded with vitamin C, vitam E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron and lots of phytonutrients.  Perfect for when you’re sick and your immune system needs all the help it can get – also it’s delicious and has a wonderful starchy feel when cooked in this keto chicken vegetable soup.

Hungry Jr. said this is one of the best soups he’s ever had.  He loved the flavors and textures.  I loved that this keto chicken soup was pretty easy to make – which is important when just moving from the couch to the kitchen for a cup of tea and back makes you winded and in need of rest.

Several good friends texted to see how we were doing last week and offered to make us chicken soup.  I declined only because I had a big batch of this one already made, but next time I’ll send them this easy low carb chicken soup recipe and beg them to make it and deliver some STAT.

Since I know a lot of you are sick right now too, you should totally ask your soup loving friends to make you some of this easy keto chicken soup!  The bad thing is once they make it and taste how good it is, all those good intentions of bringing it to you will go right out the window!

Just tell them to make a double batch so that there will be plenty to go around!

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Easy Keto Chicken Soup – Low Carb, Whole 30, SCKC

This easy keto chicken soup is loaded with chicken and healthy low carb vegetables. Comforting & delicious, it’s SCKC, Paleo & Whole 30 approved!

  • Author: Mellissa Sevigny
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: keto soup recipes
  • Method: stovetop
  • Cuisine: American

Ingredients
Scale 1x2x3x

  • 10 cups bone broth or chicken stock
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 cup thinly sliced celery
  • 1 1/2 cups diced butternut squash
  • 2 cups jicama, peeled and chopped small into “rice”
  • 4 cups cooked, shredded or chopped chicken
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp apple cider vinegar
  • sea salt and pepper to taste

Instructions

  • Combine the broth, garlic powder, dried oregano, celery, butternut squash and jicama in a large pot.
  • Bring to a boil, then lower heat and simmer (uncovered) for 30 minutes, or until veggies are fork tender.
  • Add the chicken and cook for another 5 minutes, or until heated through (don’t cook the chicken too long or it will get tough.)
  • Remove from the heat and add the parsley and apple cider vinegar.
  • Season with sea salt and pepper to taste before serving.

Notes

Approximate net carbs = 5g per serving.

Nutrition

  • Serving Size: 2 cups
  • Calories: 190
  • Fat: 5g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 26g

Keywords: Keto Chicken Soup, Low Carb Chicken Soup, Keto Chicken Vegetable Soup

Can’t get enough Keto Soup and Chowder Recipes?  Here is an epic collection of over 100 delicious Low Carb Soup Recipes that are free online!

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