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Easy Keto Chicken Soup in a blue bowl

Easy Keto Chicken Soup – Low Carb, Whole 30, SCKC

  • Author: Mellissa Sevigny
  • 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!


Units Scale
  • 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


  1. Combine the broth, garlic powder, dried oregano, celery, butternut squash and jicama in a large pot.
  2. Bring to a boil, then lower heat and simmer (uncovered) for 30 minutes, or until veggies are fork tender.
  3. 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.)
  4. Remove from the heat and add the parsley and apple cider vinegar.
  5. 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

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