10 Keto Chicken Soup Recipes for Comfort
Did you know that over 25% of people on a keto diet report feeling more energetic and focused than ever before? If you’re looking to boost your culinary repertoire while keeping your meals low-carb, then you’re in for a treat! In this blog, we’ll explore 10 delightful Keto Chicken Soup recipes that are not only comforting but also packed with flavor. From a Creamy Garlic Keto Chicken Soup to a Thai Coconut Chicken Soup, get ready to warm your soul and tantalize your taste buds with these easy-to-follow, deliciously satisfying dishes!
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Creamy Garlic Keto Chicken Soup
This Creamy Garlic Keto Chicken Soup combines rich flavors of roasted garlic and tender chicken, making it a comforting and satisfying low-carb meal.
Ingredients:
- 2 tablespoons olive oil
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 pound chicken breast, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- 1 cup spinach, chopped
- ¼ cup grated Parmesan cheese
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the diced chicken breast to the pot, cooking until no longer pink, about 5-6 minutes.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and stir in the heavy cream, dried thyme, paprika, salt, and black pepper.
7. Simmer for 10 minutes, stirring occasionally.
8. Add the chopped spinach and Parmesan cheese, cooking for an additional 2 minutes until spinach is wilted.
9. Taste and adjust seasoning if needed before serving.
Tips:
- For added flavor, roast the garlic before adding it to the soup.
- Feel free to substitute chicken breast with thighs for a richer flavor.
- Add other low-carb vegetables like zucchini or mushrooms for extra nutrition.
Spicy Cilantro Lime Chicken Soup
This Spicy Cilantro Lime Chicken Soup bursts with flavor from zesty lime and fresh cilantro, creating a comforting yet invigorating dish.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn, frozen or canned
- 1 can (4 oz) diced green chiles
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic, cumin, and chili powder, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced chicken breast to the pot, cooking until the chicken is no longer pink, about 5-7 minutes.
4. Pour in the chicken broth, diced tomatoes, corn, and green chiles. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
5. Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste before serving.
Tips:
- For an extra kick, add more chili powder or some diced jalapeños.
- This soup pairs well with tortilla chips or avocado slices on top.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Zesty Lemon Basil Chicken Soup
This Zesty Lemon Basil Chicken Soup bursts with vibrant flavors from fresh herbs and citrus, making it a refreshing and comforting dish.
Ingredients:
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 2 lemons, juiced and zested
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the onions, garlic, carrots, and celery until softened, about 5 minutes.
2. Add the diced chicken to the pot and cook until lightly browned, about 5 minutes.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld.
5. Stir in the lemon juice, lemon zest, basil, salt, pepper, and red pepper flakes if using.
6. Simmer for an additional 5 minutes, then serve hot.
Tips:
- Use fresh herbs for the best flavor.
- Adjust the acidity by adding more or less lemon juice to taste.
- This soup freezes well for later use; just store it in an airtight container.
Cheesy Broccoli Chicken Keto Soup
This Cheesy Broccoli Chicken Keto Soup is a creamy, flavorful dish that combines the richness of cheese with tender chicken and healthy broccoli, making it a perfect low-carb comfort food.
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups broccoli florets
- 1 cup cheddar cheese, shredded
- 1 cup cream cheese, softened
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the broccoli florets and sauté for about 5 minutes until they start to soften.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the shredded chicken, garlic powder, onion powder, salt, and pepper.
5. Add the cream cheese and heavy cream, stirring until everything is well combined and the cream cheese is melted.
6. Finally, sprinkle in the shredded cheddar cheese and mix until it melts into the soup.
7. Adjust seasoning to taste and serve hot.
Tips:
- For a spicier kick, consider adding a pinch of red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days; just reheat gently.
- Feel free to add other low-carb vegetables like spinach or cauliflower for extra nutrition.
Coconut Curry Keto Chicken Soup
This Coconut Curry Keto Chicken Soup is a delightful blend of creamy coconut milk and fragrant curry spices, making it a perfect low-carb comfort food.
Ingredients:
- 1 tablespoon coconut oil
- 1 pound boneless chicken thighs, diced
- 1 cup coconut milk
- 2 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell peppers, sliced
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the diced chicken thighs and cook until browned, about 5-7 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the red curry paste, mixing well to coat the chicken.
5. Pour in the coconut milk and chicken broth, stirring to combine.
6. Add the fish sauce, lime juice, and bell peppers, then bring to a simmer.
7. Let the soup simmer for about 15 minutes until the chicken is cooked through.
8. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
9. Season with salt and pepper to taste, then serve hot.
Tips:
- For added spice, include fresh chopped chili peppers when you sauté the garlic and ginger.
- Feel free to substitute chicken thighs with chicken breast if you prefer a leaner meat option.
- This soup can be stored in the refrigerator for up to 3 days, making it a great meal prep option.
- Garnish with fresh cilantro or basil before serving for extra flavor.
Mediterranean Chicken Soup with Olives
This Mediterranean Chicken Soup with Olives showcases a delightful blend of savory herbs and rich, briny flavors that will transport your taste buds to the sun-soaked shores of the Mediterranean.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup Kalamata olives, pitted and halved
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cups fresh spinach
- Juice of 1 lemon
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced chicken and cook until browned, about 5 minutes.
3. Stir in the chopped carrots, celery, and onion; sauté for another 5 minutes.
4. Add the minced garlic and cook for an additional minute until fragrant.
5. Pour in the chicken broth and diced tomatoes; bring to a simmer.
6. Stir in the olives, oregano, salt, black pepper, and red pepper flakes.
7. Let the soup simmer for 20 minutes to allow the flavors to meld.
8. Add the fresh spinach and lemon juice just before serving.
Tips:
- For added depth of flavor, consider using homemade chicken broth.
- Feel free to substitute the chicken thighs with chicken breast if you prefer a leaner option.
- Adjust the level of spiciness by modifying the amount of red pepper flakes.
- This soup can be refrigerated for up to 3 days, and it freezes well for future meals.
Roasted Red Pepper and Chicken Keto Soup
This Roasted Red Pepper and Chicken Keto Soup is a creamy delight that perfectly balances smoky flavors with tender chicken, making it an irresistible comfort food.
Ingredients:
- 2 cups roasted red peppers, chopped
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat and sauté the onions until they become translucent.
2. Add the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
3. Stir in the chopped roasted red peppers and chicken broth, bringing the mixture to a boil.
4. Reduce heat and let it simmer for about 15 minutes.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Return the soup to the pot, then stir in the heavy cream and shredded chicken, heating through for another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.
Tips:
- For added heat, consider adding a pinch of red pepper flakes.
- This soup freezes well, so make a double batch for quick meals later.
- Feel free to substitute the chicken for other protein sources like turkey or sausage.
Savory Chicken Mushroom Soup
This Savory Chicken Mushroom Soup is a delightful blend of tender chicken, earthy mushrooms, and aromatic herbs, creating a warming dish that’s perfect for any occasion.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 cups sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
2. Add the sliced mushrooms to the pot and cook until they are softened and browned.
3. Cut the chicken breasts into bite-sized pieces and add them to the pot, stirring until they are cooked through.
4. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Stir in the heavy cream, thyme, salt, and black pepper, and cook for an additional 5 minutes, allowing the soup to thicken slightly.
6. Remove from heat and stir in the fresh parsley before serving.
Tips:
- For extra flavor, try adding a splash of white wine while sautéing the mushrooms.
- Serve with crusty bread for a comforting meal.
- This soup can be stored in the refrigerator for up to three days; reheat gently on the stove.
- Feel free to add vegetables like carrots or celery for additional texture and nutrients.
Thai Coconut Chicken Soup
This Thai Coconut Chicken Soup is a delightful blend of creamy coconut milk, zesty lime, and fragrant herbs that create a comforting and flavorful dish.
Ingredients:
- 1 tablespoon vegetable oil
- 1 cup sliced onions
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound chicken breast, thinly sliced
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 2 cups spinach leaves
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1 red chili pepper, sliced (optional)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. Heat the vegetable oil in a large pot over medium heat, then add the onions and sauté until translucent.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the sliced chicken to the pot and cook until it’s no longer pink.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce heat and stir in the coconut milk, fish sauce, and brown sugar.
6. Add the mushrooms, cherry tomatoes, and red bell pepper, cooking for another 5 minutes until the vegetables are tender.
7. Stir in the spinach and lime juice, cooking until the spinach is wilted.
8. Garnish with fresh cilantro and sliced chili pepper before serving.
Tips:
- For a spicier soup, add more chili peppers or a dash of chili paste.
- Try adding tofu for a vegetarian option.
- Serve with jasmine rice for an extra hearty meal.
Spinach and Artichoke Chicken Soup
This Spinach and Artichoke Chicken Soup combines creamy textures and bold flavors for a comforting dish that’s perfect for any season.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a large pot, heat the olive oil over medium heat, then add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and Italian seasoning to the pot, cooking for an additional minute until fragrant.
3. Pour in the chicken broth, followed by the shredded chicken, and bring the mixture to a boil.
4. Reduce the heat to a simmer and add the thawed spinach and chopped artichoke hearts, stirring to combine.
5. Stir in the softened cream cheese until fully melted and incorporated into the soup.
6. Add the mozzarella cheese and Parmesan cheese, stirring until the cheeses have melted and the soup is creamy.
7. Season with salt and pepper to taste, then let it simmer for an additional 5 minutes before serving.
Tips:
- For extra flavor, add a squeeze of lemon juice just before serving.
- Top with extra cheese and fresh herbs for a beautiful presentation.
- This soup can be stored in the refrigerator for up to three days or frozen for later use.
