Warming, comforting and hearty: homemade Keto chicken soup is like a hug in a bowl! This easy low carb and Paleo recipe is packed with chicken, vegetables, fresh herbs and plenty of flavour.
There’s nothing quite as good as wholesome chicken soup. This is my low-carb version, still loaded with veggies and flavour but low in net carbs. Chicken soup is the best if you’re feeling a bit run-down and need something nourishing, to balance and restore.
This low-carb chicken soup is great for a quick and easy dinner or to put in a soup flask and take to work. It freezes really well so feel free to make up a big batch and pop it in the freezer in individual Tupperware containers. Then you’ll have some yumminess on stand-by for when you’re busy and need something nourishing and comforting on the fly!
There are many chicken soup recipes out there using generous portions of cream and cheese. This may be perfectly low carb, but personally, I just don’t want to eat cream and cheese in every dish. I like my chicken soup fresh and pure, and I want to be able to taste and see the different ingredients!
ARE CARROTS KETO-FRIENDLY?
I often get people worrying about the sugar content in carrot and some complain that carrots are not Keto. Here’s the thing: most soups (and many sauces) start with a mirepoix, which is a classic French flavour base from diced vegetables – two parts chopped onion, one part carrot and one part celery.
It is true that root vegetables such as carrots, parsnip and even onions and leeks are relatively high in carbs. However, it all depends on how much you use per portion. As long as you keep your carb content low, ANY vegetable can be part of a low carb and a Keto diet.
1 tbsp butter or extra virgin olive oil
1 1/4 small yellow onion finely diced (87g)
2 medium carrots peeled and chopped (122g)
1 small leek chopped (67g)
3 medium stalks celery chopped (120g)
1 tbsp thyme leaves chopped
8 g fresh parsley
1 garlic clove minced
1.5 litres chicken stock
2 bay leaves
1/2 tsp salt or to taste (dependant on how salty your stock is)
1/4 tsp black pepper or to taste
300 g cooked chicken 300g
1 cup chopped cavolo nero or kale 50g
Squeeze of lemon juice
1 tbsp olive oil
1 tsp fresh parsley
Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about 2/3rds of the parsley for about 5 minutes until beginning to soften.
Add the garlic and sauté for another 2 – 3 minutes.
Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.
Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.
Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)
Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!
I’ve calculated 4 GENEROUS and filling main course portions. You could easily stretch this soup to 5 or even 6 people.