This homemade keto chicken soup is comfort food at its finest. We start with boiling a whole chicken, then add some amazingly fresh and delicious ingredients to make the perfect chicken soup.
My whole family absolutely loves this homemade keto chicken soup! With a rich broth, big chunks of chicken, and plenty of vegetables, this soup will always be welcomed at your table. It’s amazingly filling and satisfying and will warm hearts every time you serve it! Enjoy!
Let’s talk about our chicken!
For this soup, we’re using a whole chicken and boiling it. If your chicken includes giblets, you can discard them or use them in another dish. If you use a 5-6 pound chicken, you’ll end up with approximately 5-5½ cups of cooked chicken meat. One of the great things about using a whole chicken is that you get both white and dark meat for your soup and can use some of the cooking liquid for your soup. I use the chicken carcass and skin from the chicken to make chicken bone broth in my pressure cooker. Sometimes I make it right away and sometimes I’ll freeze the parts and make it at a later time. You can also use the skin to make homemade chicken cracklings. I reserve 3 cups of the cooking liquid to add to my soup, then save the rest to make my bone broth.
What other ingredients go into this homemade keto chicken soup?
For my vegetables, I used a combination of bell peppers, onion, celery, and garlic cloves. You can use any color or color combination of peppers for your soup. When you chop your vegetables, you can chop them into small or medium sized pieces depending on how chunky you’d like your soup to be. I didn’t add any carrots to my soup, but for reference, if you add 1 cup of sliced carrots, that will add just under 1 net gram of carbs per serving of soup. In addition to adding some of the reserved cooking liquid, I also add an equal amount of chicken broth. Fresh parsley adds both color and flavor to our chicken soup. Then for seasoning, we simply add paprika, salt, pepper, and turmeric. Turmeric is an awesome seasoning which adds awesome flavor to our broth and gives the broth amazing color.
How can I serve this homemade keto chicken soup?
This is a filling and satisfying soup that can be served as a meal all in itself. But you also have some great keto options for serving this soup. You could add a green salad to make an awesome soup and salad meal. Any lettuce or spinach salad would be a great choice as would a Caesar salad. If you’d like, you could also serve your soup with some keto biscuits, cornbread, crackers, or English muffins. You can pair this soup with anything from burgers, keto sandwiches, and lettuce wraps, to meatloaf, roasts, and keto casseroles. This soup is a great choice for brunch, lunch, or dinner. It also reheats well in either the microwave or on the stovetop so you can enjoy it for a delicious leftover meal as well.
Need some more delicious keto chicken soup options? Here are a few I think you’ll enjoy!
Cheesy Keto Chicken Poblano Soup
Creamy Keto Chicken and Rice Soup
Keto Chicken Bacon Cabbage Soup
Helpful Hints:
*You can chop your chicken and your vegetables into whatever sized pieces you’d like for your soup.
*I recommend giving your soup a taste and adding more salt and pepper if you’d like.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***O tidings of comfort and joy, comfort and joy, O tidings of comfort and joy.***
Homemade Keto Chicken Soup
This homemade keto chicken soup is comfort food at its finest. We start with boiling a whole chicken, then add some amazingly fresh and delicious ingredients to make the perfect chicken soup.
Ingredients
- 1 (5-6 pound) whole chicken
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 medium bell peppers, diced
- 1 medium onion, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, minced
- 3 cups chicken broth
- 3 cups liquid from boiled chicken
- ½ cup fresh chopped parsley
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon turmeric
Instructions
1. Remove giblets from chicken if needed. In a large stockpot, add chicken and enough water to cover chicken by about an inch.
2. Bring to a boil over high heat and boil for an hour, or until chicken reaches a minimum temperature of 165 degrees.
3. Remove chicken from stockpot. Allow to cool until able to handle. Chop meat from chicken. Set aside and reserve 3 cups of cooking liquid. Discard chicken bones and skin.*
4. In a large stockpot, over medium high heat, saute peppers, onion, and celery in butter and olive oil for 5-7 minutes or until vegetables start to soften. Add garlic during last minute.
5. Add chopped chicken, reserved liquid, and remaining ingredients to stockpot. Bring to a boil over high heat.
6. Decrease heat and simmer for 15-20 minutes.
Notes
You can discard the chicken carcass and skin or use them to make homemade chicken bone broth.
Nutrition Information:
Yield: 10 Serving Size: 1 CupAmount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 54mgSodium: 457mgCarbohydrates: 3.5gNet Carbohydrates: 2.5gFiber: 1gSugar: 1.5gProtein: 21g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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