Keto Chicken Soup🍖 Main

Name: Keto Chicken Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 2 large carrots, chopped; 2 stalks celery, chopped (approximately 2 cups); 5 cloves garlic, minced; 1 tsp salt; 1 tsp pepper; 6-8 cups chicken broth; 2 bay leaves; 3 lb chicken thighs (or one whole chicken); 2 cups cauliflower rice

This one-pot keto chicken soup recipe is made with juicy chicken thighs, tender veggies, and a warming broth. It's the ultimate low-carb comfort food, with only 3 grams of net carbs!

By Sarah Chen, Home Cook Enthusiast

Prep: 5 minCook: 40 minServes: 8

keto low-carb one-pot comfort food soup chicken gluten-free

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When cold weather hits or you're feeling under the weather, few things provide comfort quite like a steaming bowl of homemade chicken soup. This keto-friendly version delivers all the soul-warming satisfaction of traditional chicken soup while keeping your carb count remarkably low. By swapping out noodles or rice for cauliflower rice, you get that satisfying texture and heartiness without derailing your low-carb goals.

The secret to deeply flavored soup lies in building your base properly. Take those first few minutes to really let your aromatics soften and become fragrant—this creates a flavor foundation that permeates the entire pot. Using bone-in, skin-on chicken thighs rather than breasts makes a significant difference here; the dark meat stays moist during the longer simmer time and contributes extra richness to your broth. If you're short on time, you can shred rotisserie chicken and add it during the last ten minutes of cooking instead.

Don't skip the finishing touches of fresh parsley and lemon juice mentioned in the final step—they brighten the entire dish and add a restaurant-quality polish. For a heartier meal, consider stirring in fresh spinach or kale during the last few minutes of cooking, or top each bowl with sliced avocado for healthy fats and extra creaminess. This soup refrigerates beautifully for up to five days and actually tastes even better the next day as the flavors meld together.

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped (approximately 2 cups)
5 cloves garlic, minced
1 tsp salt
1 tsp pepper
6-8 cups chicken broth
2 bay leaves
3 lb chicken thighs (or one whole chicken)
2 cups cauliflower rice

Nutrition (Per 8 servings)*

196

Calories

27g

Protein

Carbs

12g

Fat

Fiber

100mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Heat the oil in a saucepan and place over medium heat. Once hot, add the onions, carrots, celery, and garlic and cook until the vegetables are tender, around 5 minutes.
Add the salt and pepper, then the chicken broth and bay leaves, and bring to a boil. Once boiling, reduce to a simmer and add the chicken and cauliflower rice. Cook on low for 30-35 minutes, until the chicken is tender.
Remove from the heat and serve with fresh parsley and a squeeze of lemon juice. If using a whole chicken, use two forks to pull apart prior to serving.