Easy Keto Chicken Soup Recipe

Alright, folks, gather around. Let’s chat about this delicious, heart-warming wonder we like to call the Easy Keto Chicken Soup Recipe. Picture this: you’re knee-deep in a chilly evening, cozy sweater on (optional slipper socks advised), and you need something that’s going to warm you up from the inside out. This soup, my friends, is just the ticket. It’s the kind of bowl that hugs you back. Plus, keto. So if you’re doing the low-carb hustle, this one’s a keeper.

Now let me tell you why my adventures in the kitchen always lead back to this gem. So, my husband, bless his heart, could eat chicken soup every day—rain, shine, snowstorm, you name it. And our littles? They slurp this up faster than they call dibs on the last cookie in the jar. It’s become the smell of our weekend afternoons, a kind of ritual that paints the whole house with cozy. We’ve even brought it out to share with friends who needed a little extra warmth in their lives — you know, like when life does its twist-and-turn thing.

Why You’ll Love This Easy Keto Chicken Soup Recipe

– Because soup season is a year-round affair if you ask my spouse.
– It’s simple enough that even a sleepy Saturday morning won’t mess it up — trust me, I have proof.
– Kid-approved, which is like, the biggest deal ever for some of us.
– Pretty much a hug in a mug. Who wouldn’t want that?

How to Make It

Okay, here we go: grab your big ol’ pot. You know, the one you swear you’ll declutter but never do because it cooks gluten-free pasta without sticking? Yeah, that one. Heat up some oil and toss in your chopped onions. Stir ’em around like you’re serenading them with a wooden spoon. Add in your garlic, except maybe not a whole bulb unless you’re fighting a vampire. Then, basically, you wanna throw in the rest. Chicken, broth, some herbs, and just let it simmer like it’s chilling in a hot tub. I add a bit of pepper at the end because I fancy myself a culinary mad scientist when I’m in the zone.

Ingredient Notes

– Chicken: I once tried it with leftover turkey. Mistake. Stick with chicken — it’s what your soul expects.
– Garlic: Vampires won’t be an issue, but don’t go overboard unless your family doesn’t mind warding them off.
– Broth: Use a good one, or your soup will taste like you’re drinking a hot, vegetable-flavored tap water.

Recipe Steps:
1. Heat oil in a large pot, sauté onions until soft.
2. Add garlic, stirring until aromatic.
3. Introduce chicken pieces and pour in broth.
4. Season with salt, pepper, and herbs.
5. Simmer until chicken is tender and flavors have mingled happily.

What to Serve It With

This soup is kind of like that friend who gets along with everyone. Serve it with crusty keto bread or, if you’re going rogue, a light salad to keep it on the healthy-ish track.

Tips & Mistakes

– Don’t, I repeat, don’t rush the simmering. Patience leads to flavor, friends.
– Warning: adding too much salt turns a comforting soup into a sneaky salt lick.

Storage Tips

In our house, we stash leftovers in whatever container we can find (usually that one with the missing lid). The fridge is your friend for up to three days. Grab it cold as a lazy midnight snack—no judgment here, I do it, too.

Variations and Substitutions

Look, sometimes you don’t have everything. Life happens. No parsley? We’ve swapped in some cilantro or just skipped it—I mean, your soup can go without a fancy updo sometimes, right?

Frequently Asked Questions

Easy Keto Chicken Soup Recipe

This hearty keto chicken soup is packed with tender chicken, fresh vegetables, and flavorful herbs, perfect for a low-carb, comforting meal.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken thighs
• ▢ 6 cups chicken broth
• ▢ 1 cup diced celery
• ▢ 1 cup diced carrots
• ▢ 1 cup chopped cauliflower substitute for rice
• ▢ 2 cloves garlic minced
• ▢ 1 tsp dried thyme
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• In a large pot, heat 1 tablespoon of olive oil over medium heat.
• Add the chicken thighs and cook until browned on both sides, about 5 minutes per side.
• Remove the chicken and set aside. In the same pot, add diced celery, carrots, and minced garlic. Sauté for 5 minutes.
• Pour in the chicken broth, add dried thyme, salt, and black pepper. Bring to a boil.
• Return the chicken thighs to the pot, lower the heat and simmer for 30 minutes.
• Remove the chicken, shred it with two forks and return to the pot along with chopped cauliflower. Simmer for another 5 minutes.
• Adjust seasoning to taste and serve hot.

Notes

This soup is perfect for meal prep and can be refrigerated up to 4 days.