Keto Chicken Bone Broth Soup

When I’m feeling under the weather, chilled to the bone, or just in need of something cozy—this keto chicken soup is my go-to remedy. It’s warm, hearty, and full of goodness. Packed with tender chicken, wholesome low-carb veggies, and fragrant herbs, this soup feels like a big hug in a bowl. And the best part? You can have it on the table in about 40 minutes.

Ingredients You’ll Need

You don’t need a long list to make something delicious. Here’s what I use:

• Chicken: I usually shred leftover roast chicken for this—it’s quick, tender, and full of flavor. Rotisserie chicken works great too. If you’re using raw chicken breasts or thighs, don’t worry—I’ll explain how to do that below.
• Vegetables: This soup starts with a base of onion, celery, and carrots (classic mirepoix). I also toss in some leek and either kale or cavolo nero for extra nutrients and color.
• Chicken broth: Homemade bone broth is gold here, but a good-quality stock or cube will still get you a tasty result.
• Herbs and spices: I use thyme, parsley, a garlic clove, salt, pepper, and bay leaves. Fresh herbs are ideal, but dried ones work too.

How to Make It

Let’s get cooking! Here’s how I pull this together step-by-step:

Step 1: Start with the flavor base

In a large pot, sauté your chopped onion, celery, leek, and carrot in a bit of oil. Add the thyme and parsley as well. Once everything starts to soften and smell amazing, add the garlic and cook for 2 more minutes.

Step 2: Build the broth

Pour in your chicken stock. Add bay leaves and season with salt and pepper. Bring it to a gentle boil, then lower the heat and let it simmer with the lid on.

Step 3: Add the chicken

Once the veggies are nice and tender, take out the bay leaves and stir in your shredded chicken. If you’re starting with raw chicken, cook it earlier in the broth until it’s done, then shred and set aside.

Step 4: Blend for texture

Now here’s my little trick: I blend half the soup using an immersion blender or food processor. It thickens the broth naturally and boosts the flavor. Not a fan of blending the meat? Just blend the veggies instead.

Step 5: Add the greens

Pour the blended portion back into the pot and toss in your kale or cavolo nero. Let it simmer a few more minutes until the greens are tender but still bright.

Variations

Switch up the vegetables

There are so many low-carb veggies that work well here. Just keep an eye on their cooking times. Some great options:

• Broccoli
• Cauliflower or cauliflower rice
• Zucchini
• Mushrooms
• Green beans
• Spinach (stir in at the very end)
• Bell peppers
• Diced tomatoes
• Craving potatoes? Try celery root—it’s hearty and very similar in texture

Try different seasonings

Don’t be afraid to change the vibe with herbs and spices:

• Add lemongrass or lemon zest for a fresh zing.
• Go Italian with oregano, rosemary, and a sprinkle of parmesan.
• Spice things up with chili powder, paprika, cumin, and cilantro for a Mexican-style twist.
• For a deeper, more aromatic broth, throw in a few cloves, star anise, or ginger—but use sparingly.

Make it creamy

Want a richer soup? Stir in a splash of heavy cream, cream cheese, or sour cream. I often do this for guests, and it turns it into a more indulgent dish.

How to Serve

Right before serving, I love swirling in a little olive oil mixed with lemon juice—it brightens everything up. A pat of butter stirred in just before eating also adds beautiful depth, but you can skip it if you want to keep things dairy-free.

Top each bowl with fresh parsley. If you’re in the mood for dipping, pair it with one of these low-carb bread options:

• Almond Flour Bread
• Keto Dinner Rolls
• Seed Crackers or Chia Crackers
• Everyday Low Carb Bread

Expert Tip: Use the Best Stock You Can

This soup lives or dies by the broth. If you’ve got homemade chicken bone broth—use it! It makes all the difference.

How I make bone broth at home:

I save chicken bones after roasting and simmer them with water, apple cider vinegar, onion, salt, pepper, carrots, celery, and herbs like thyme or parsley. Let it go for 6–12 hours (I often do this on a lazy Sunday). Strain and store in the fridge or freezer. You’ll never go back to store-bought.

Recipe FAQs

Can I make this soup with raw chicken?
Yes! Just add chicken breast or thighs directly into the broth in Step 2, and simmer until they’re fully cooked (about 15–20 minutes). Remove, shred, and add back later.

Is this soup freezer-friendly?
Absolutely. I freeze mine in single-serve containers so I can grab a portion whenever I need a quick meal.

Can I make this dairy-free?
Yes, just skip the butter or any cream additions. The soup is still full of flavor without it.

How do I make it even more filling?
Add extra chicken or toss in some low-carb veggies like cauliflower or mushrooms. You could even stir in a whisked egg at the end for a little extra protein.

Cooking Methods

This soup works on the stovetop (my usual method), but it’s also easy to adapt to other appliances:

Instant Pot

Use the sauté setting for the veggies. Add everything else and set to “Soup” for 20 minutes. Release the pressure, blend half the soup, and finish with the greens.

Slow Cooker

Sauté your veggies first in a pan, then add them to the slow cooker with the chicken and broth. Cook on high for 4 hours or low for 6–8 hours. Want to throw in a whole chicken? Go for it—just remove the bones later.

Storage Tips

• Fridge: Keeps well for 3 days. Just reheat on the stove or microwave.
• Freezer: Freeze for up to 3 months. I portion mine out so I can defrost one bowl at a time. Super handy for meal prep or busy nights.

Try other recipes:

• Low Carb Chicken Tortilla Soup
• Low-Carb Chicken Tikka Masala
• Low Carb Chicken Spaghetti