Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
An Easy Low Carb Chicken Soup recipe from Mellissa Sevigny of I Breathe Im Hungry

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

  • Author: Mellissa Sevigny
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: keto soup recipes
  • Method: stovetop
  • Cuisine: American

Description

This easy keto chicken soup is loaded with chicken and healthy low carb vegetables. Comforting & delicious, it’s SCKC, Paleo & Whole 30 approved!


Scale

Ingredients

  • 10 cups bone broth or chicken stock
  • 1/2 tsp garlic powder
  • 1/2 tsp 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 Tbsp apple cider vinegar
  • sea salt and pepper to taste

Instructions

  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.

Notes

Approximate net carbs = 5g per serving.


Nutrition

  • 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