I’ve always loved making chicken soup when the weather dips below freezing. But since going keto, I wanted a version that keeps me warm without breaking my carb count. This recipe is my go-to for chilly mornings and stressful days alike. It’s a reminder that simple ingredients, cooked right, can become comfort in a bowl.
Why I Keep Coming Back to This Soup
It’s a perfect balance of comfort and low-carb living. The flavors deepen over time, making leftovers even better. Plus, it’s flexible—swap ingredients, tweak spices, and still get a nourishing, warm bowl every time.
Breaking Down the Key Ingredients
- Chicken thighs: I prefer bone-in, skin-on for flavor, but boneless breasts work if you’re rushed.: Rich, tender, and packed with flavor, they turn the soup into a hearty, satisfying bowl.
- Zucchini: Adds a mild, slightly sweet crunch, and keeps the soup keto-friendly.: Use sliced or diced, and swap with yellow squash if you like a softer texture.
- Spinach: Brings a fresh, bright green note and a tender texture.: Add at the end so it remains vibrant and slightly wilted.
- Chicken broth: Homemade if you can, or a good-quality store-bought, preferably low sodium.: Look for one with a deep, savory aroma, and avoid overly salty versions.
- Lemon: Brightens every spoonful with a zing of citrus.: A squeeze just before serving lifts all flavors and adds a fresh pop.
- Garlic & onion: The aromatic base that makes everything smell like home.: Cook until fragrant, but don’t burn—overly bitter.
- Herbs: Fresh thyme or parsley, chopped fine, add a subtle earthy note.: Use fresh for a vibrant flavor, but dried works in a pinch.
Tools & Equipment for the Best Keto Chicken Soup
- Large heavy-bottomed pot: To evenly cook and simmer the soup.
- Sharp knife: Chopping vegetables and chicken.
- Cutting board: Providing a safe surface for prep.
- Ladle: Serving the soup smoothly.
- Measuring spoons and cups: Ensuring accurate seasoning and broth.
Step-by-Step to a Soul-Warming Keto Chicken Soup
Step 1: Start by gathering your ingredients and tools.
Step 2: In a large pot, heat some olive oil over medium heat until shimmering.
Step 3: Add chopped onions and garlic, cook until translucent and fragrant, about 5 minutes.
Step 4: Toss in chicken pieces, cook until lightly browned, about 7 minutes.
Step 5: Pour in chicken broth, bring to a simmer, then add vegetables like zucchini and spinach.
Step 6: Let everything simmer gently for 20-25 minutes, until flavors meld and chicken is cooked through.
Step 7: Taste and adjust salt, pepper, or herbs. Serve hot with a squeeze of lemon.
Keto Chicken Soup
Ingredients
Equipment
Method
- Gather all your ingredients and tools, then heat a tablespoon of olive oil in a large heavy-bottomed pot over medium heat.
- Add diced onion to the pot and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the onions soften and turn a light golden color.
- Add minced garlic to the pot and cook for another 30 seconds, until it releases a fragrant aroma. Be careful not to burn it; the garlic should become fragrant but not browned.
- Place the chicken thighs into the pot, skin-side down if using skin-on, and cook until they develop a light golden sear, about 5-7 minutes per side. You’ll see the skin crisp up and the chicken turn a richer color.
- Pour in the chicken broth, bringing the mixture to a gentle simmer. Use a spoon to skim off any foam or impurities that rise to the surface.
- Add sliced zucchini and sprinkle in dried thyme. Cover the pot and let everything simmer gently for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
- Remove the chicken thighs from the soup and set aside to rest for a few minutes. Meanwhile, add chopped spinach to the hot broth and stir until wilted, about 2 minutes. The soup should be vibrant and fragrant.
- Shred the chicken meat off the bones, discarding skin and bones, then return the shredded chicken to the pot. Stir everything together to combine the flavors.
- Squeeze fresh lemon juice into the soup, stirring gently to brighten the flavors. Taste and season with salt and pepper as needed.
- Serve the soup hot, with a squeeze of lemon on each bowl for a fresh, zesty finish. Enjoy the comforting, low-carb goodness!
Cooking Checkpoints & Tips for Perfect Keto Chicken Soup
- Chicken should be fully cooked, with clear juices when pierced.
- Vegetables should be tender but not mushy, maintaining some bite.
- Broth should be flavorful and slightly thickened from simmering.
- A bright lemon squeeze at the end lifts the flavors and adds freshness.
Common Mistakes & How to Fix Them
- Chicken stays pink or juices run cloudy.? Undercooked chicken? Cook a few minutes longer, or cut smaller pieces for quicker cooking.
- Lack of flavor after simmering.? Soup too bland? Add a splash of fish sauce or a sprinkle of Parmesan for depth.
- Vegetables turn to mush.? Vegetables too mushy? Remove them earlier, or add them later in the simmer.
- Greasy surface after simmering.? Broth too greasy? Skim off excess fat or refrigerate and remove solidified fat.
This soup isn’t just a meal; it’s a small act of self-care on busy days. It’s simple enough to throw together but rich enough to make you feel nourished and cared for. Feel free to tweak the veggies or herbs to make it truly your own. Enjoy the quiet moments with a bowl that warms both belly and spirit.
Hi, I’m Katie Dawson, a paediatric speech-language pathologist by day and a passionate food storyteller by night. Based in Seattle but with a love for global flavours (and a soft spot for Indian chai), I created this blog to bridge the gap between therapeutic nutrition and the simple joy of eating.
