This easy keto chicken soup is loaded with low carb vegetables and chunks of tender chicken, all swimming in a rich bone broth that will have you back on your feet in no time! This tasty low carb chicken soup is also Paleo and Whole30 approved!
Cold and flu season is upon us, and there’s nothing more comforting or healing than a steaming bowl of delicious chicken soup when you are feeling under the weather! This easy keto chicken soup has all of the flavor and texture you love – without the carbs.
I can speak from experience when I tell you that this easy low carb chicken soup is the BEST when you are sick (or even when you aren’t!) I’ve had a brutal cold for 2 weeks now, and the Hungry dudes both have it as well.
Days run together and time ceases to have any meaning when you’re feeling this lousy – but the one thing that stands out is how delicious this keto chicken soup was. So good that I’ve got Mr. Hungry bringing home another chicken later today so I can make the Instant Pot Bone Broth I posted Monday, and then use it for another big batch of this keto chicken and vegetable soup to keep us going through the weekend.
What Vegetables Can I Use in Keto Chicken Soup?
Some of the comfort that comes from a bowl of chicken soup is due to the starchy inclusions like rice, noodles, or chunks of potatoes. Since those are pretty much off limits on keto, I’ve used a combination of celery, a small amount of butternut squash, and some Jicama that I cut small to mimic rice.
The butternut squash has a slight sweetness and gives you the mouthfeel of starch without a ton of carbs – and it’s loaded with vitamins and antioxidants. It also adds color to your keto chicken soup, which isn’t strictly necessary but makes it looks nice.
Why Jicama? It’s inexpensive, relatively low in carbs, and loaded with vitamin C, vitam E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron and lots of phytonutrients. Perfect for when you’re sick and your immune system needs all the help it can get – also it’s delicious and has a wonderful starchy feel when cooked in this keto chicken vegetable soup.
Hungry Jr. said this is one of the best soups he’s ever had. He loved the flavors and textures. I loved that this keto chicken soup was pretty easy to make – which is important when just moving from the couch to the kitchen for a cup of tea and back makes you winded and in need of rest.
Knowing that this healthy chicken soup is also Whole30 and Squeaky Clean Keto compliant gives me added satisfaction, because I’m doing everything I can to nourish us with the best possible foods for recovery.
Several good friends texted to see how we were doing last week and offered to make us chicken soup. I declined only because I had a big batch of this one already made, but next time I’ll send them this easy low carb chicken soup recipe and beg them to make it and deliver some STAT.
Since I know a lot of you are sick right now too, you should totally ask your soup loving friends to make you some of this easy keto chicken soup! The bad thing is once they make it and taste how delicious it is, all those good intentions of bringing it to you will go right out the window!
Just tell them to make a double batch so that there will be plenty to go around!Print
Easy Keto Chicken Soup – Low Carb, Whole 30, SCKC
- Total Time: 50 minutes
- Yield: 8 servings 1x
This easy keto chicken soup is loaded with chicken and healthy low carb vegetables. Comforting & delicious, it’s SCKC, Paleo & Whole30 approved!
- 10 cups bone broth or chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 cup thinly sliced celery
- 1 1/2 cups diced butternut squash
- 2 cups jicama, peeled and chopped small into “rice”
- 4 cups cooked, shredded or chopped chicken
- 1/4 cup chopped fresh parsley
- 1 tablespoon apple cider vinegar
- sea salt and pepper to taste
- Combine the broth, garlic powder, dried oregano, celery, butternut squash and jicama in a large pot.
- Bring to a boil, then lower heat and simmer (uncovered) for 30 minutes, or until veggies are fork tender.
- Add the chicken and cook for another 5 minutes, or until heated through (don’t cook the chicken too long or it will get tough.)
- Remove from the heat and add the parsley and apple cider vinegar.
- Season with sea salt and pepper to taste before serving.
Approximate net carbs = 5g per serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: keto soup recipes
- Method: stovetop
- Cuisine: American
- Serving Size: 2 cups
- Calories: 190
- Fat: 5g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 26g
Keywords: Keto Chicken Soup, Low Carb Chicken Soup, Keto Chicken Vegetable Soup
Can’t get enough Keto Soup and Chowder Recipes? Here is an epic collection of over 100 delicious Low Carb Soup Recipes that are free online!
If you cut the chicken up small enough, could you just cook it from raw while you’re doing the veggies in the first step?
Jen F says
I love any healthified version of comfort foods, this soup is perfect to warm up with on a chilly day!
I’m going to make a large batch of this as my husband and I are going to do your SCK for the next month. I’m just wondering if this is able to be frozen for additional meal prep?? Thank you for all you do! (We did the egg fast a few months ago and both lost about 5 lbs and were thrilled!)
Mellissa Sevigny says
Yes you can definitely freeze this recipe!
Rebbekkah Marasco says
This is filling and easy to make! I love to prep this and plan on restarting with this this week!
Jen F says
Nothing beats chicken soup when you’ve got a cold, or just on a chilly day in general! Can’t wait to try this recipe now that winter is here.
Made this in my brand new 6 quart Dutch oven. This is a soup that cures what ails you. Perfect for lunch or dinner. I love a soup that is hot and nutritious and takes you to a place of feeling nurtured and cared for – this is one of those types of soup. I have been doing the SCKC since 1/1/2020 and definitely feel better. Thank you.
PS I bought your book and look forward to many more wonderful Keto For Life meals.
Debbie Nicholas says
This soup sounds awesome. I have a question – you have a recipe for bone broth using the carcass, and this recipe uses the chicken meat. How do you cook the whole chicken? I’ve done it many times both stovetop and slow cooker but since I love all your recipes, I’m interested in your preference.
Would you happen to have a recommendation for timing if I wanted to cook this recipe in a crock pot?
Delicious, filling, and a wonderful winter lunch and dinner recipe.
Jayme Lim says
My go to weekday work meal!so good with a slice of cheese melted on top! Thank you! I’m 10 lb down!
Jayme Lim says
This is my go to recipe for weekday work meals. When i’m feeling snazzy i melt a slice of cheese on top. It’s so good! Super easy and delicious. 10 pounds down with ibih!
This was so good. I cut the celery and parsley as a personal preference, but I really enjoyed the yicama and butternut squash! Hit the spot in my house of yucky feeling littles!
Daryl Maver says
This soup sounds so good I’m just wondering about the carb count. It says 5 carbs per serving but I came up with 19.3 for carbs per serving. Maybe I did something wrong?
Mellissa Sevigny says
Morena Guerrero says
messed up a bit and cubed the squash a bit too big and couldn’t find that rice replacenent plant but for the most part tasted really good according to my very sick boyfriend on a keto diet. Thanks for the recipe :)
This soup was soooo tasty … and my picky kids even liked it! I added a couple tbsps. of heavy cream to my bowl of soup (to add some fat) and it was delicious.
Cami Valenzuela says
This sounds aamazing. Specially since I woke up with a cold this morning. Nor wondering who would make for me ;)
Larissa Kolas says
yumm!! can’t wait to make this!
This looks delicious. The butternut squash must add some lovely sweetness!
I flipped this to my very sick husband. Hope he makes it soon!
Saving this for next time! I’m just now getting over my cold lol Thanks!!
What could you substitute jicama and squash for (I don’t like either).
Mellissa Sevigny says
“Riced” cauliflower can stand in for the jicama and you can just omit the squash if you don’t like it.
If I want to replace the jicama with riced cauliflower, should I defrost the cauliflower and when should I add it into the soup? Thanks much!
Mellissa Sevigny says
you don’t have to defrost since it will thaw in the soup, I would give it 20 minutes or so to soften.
OMG, that view is AMAZING! I hope you feel better soon and the soup sounds delicious. I’ve never had jicama before so I’m excited to try it!
Kimberly Flickinger says
I love Chicken Noodle soup so I am definitely going to try this recipe. Thank you for sharing.
sara sample says
Looks yummy!!! I am new to Trim Healthy Mama and in doing a calculation, this is right on the border of being a Fuel Pull OR an S….any suggestions as to which it would be??
Thanks in advance
Frank weir says
You can get sick in Belize?? Not possible! Only happens in Michigan…
Hello, looking for recipes/help since I have celiac and my husband is diabetic. Thank you for your time and help. Looking forward to downloading books.
Sure love that Purple fitbit!