Warm up this fall with a soothing bowl of Keto Chicken Soup. This low carb chicken soup is perfect for days you need a hot meal. It’s easy to make, and perfect for meal prep. Make it family-friendly by serving it with a side of steamed rice or roasted potatoes.
A Versatile and Warming Keto Soup Recipe
Sometimes we just need a hot bowl of soup to warm up to! This Keto Chicken Rice Soup is packed with veggies and protein, and is versatile — so dress it up as you see fit!
I use a rotisserie chicken for this. When I am grocery shopping, I almost always grab a pre-roasted chicken. Look for an organic one to ensure it’s not loaded up with preservatives.
As the veggies simmer, I pull the chicken off the bones and get it ready to add it into the pot.
Combined with some cauliflower rice, this soup makes a super satisfying meal!
You’ll come back to this recipe again and again because:
- A bowl has 32 grams of protein, and only 8 net carbs.
- It’s super fast — start to finish in about 20 minutes using the shortcuts I used! (buying a pre-roasted chicken and using frozen cauliflower rice).
- Keep a pot in the fridge for quick lunches and dinners during the busy week!
- It’s family friendly — if your family has higher carb needs, add some roasted potatoes or steamed rice to the side for additions.
What You’ll Need:
The basic soup requires just a few ingredients that are pretty standard in a low-carb kitchen! See below for variations!
- Olive Oil
- Organic chicken broth (or make your own – see directions below!)
- Shredded Chicken
- Kale (I adore lacinato kale in soups)
- Cauliflower Rice (I buy frozen organic cauliflower rice – or you can make your own cauliflower rice from fresh!)
- Thyme and vegetable bouillon – for boosts of flavor!
How to Make Keto Chicken Soup
Step 1: In a soup pot, add olive oil, onions, and celery, and heat over medium heat, stirring to prevent burning for about 10 minutes, or until softened.
Step 2: Add the carrots and chicken stock, and bring to a low simmer. Allow to boil for about 10 minutes.
Step 3: Add the shredded chicken, cauliflower rice, and chopped kale, and bring the soup back to a simmer.
Step 4: Season the soup with salt, pepper, thyme, and vegetable bouillon. Taste, and adjust the seasonings.
Variations and Tips for Making the Best Chicken Soup
Make your Own Chicken Stock: For the best flavor and nutrition, roast your own chicken and make your own chicken stock. I like to roast 2 chickens, have 1 for dinner, then remove the chicken from the second to use for soup. Boiling both chicken carcasses makes a rich and nutritious broth. Use this post on how to make chicken broth from roasted bones.
Mix up the (Low Carb) Veggies: You can also use chopped broccoli, spinach, bell peppers, asparagus, mushrooms, zucchini and green beans in this recipe. These vegetables are all similar to the kale and cauliflower rice and need very little cooking, so add them in towards the end of the process along with the chicken and cauliflower rice.
Add Healthy Fats: If you need a higher-fat meal, adding heavy whipping cream to this soup makes it a satisfying keto creamy chicken soup.
Other Delicious Keto Soup Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Chicken and Rice Soup
- 1 tablespoon olive oil or avocado oil
- 1 cup onion chopped finely
- 1 cup celery sliced
- 1 carrot peeled and sliced
- 2 quarts chicken broth
- 1 1/2 pounds cooked chicken (pulled off a 2 lb roasted chicken)
- 3 cups cauliflower rice fresh or frozen
- 3 cups lacinato kale shredded
- 1 tablespoon thyme
- 1 tablespoon vegetable bouillon (optional, for better flavor)
- sea salt to taste
- black pepper to taste
- In a soup pot, add olive oil, onions, and celery, and heat over medium heat, stirring to prevent burning for about 10 minutes, or until softened.
- Add the carrots and chicken stock, and bring to a low simmer. Allow to boil for about 10 minutes.
- Add the chicken, kale, and cauliflower rice. Season the soup with dried thyme, salt and pepper. If using boxed chicken stock, you might want to use vegetable bouillon for a better flavor. Allow to simmer for about 5 minutes then remove soup from heat.