30+ Flavorful Keto Chicken Soup Recipes for Every Season

When it comes to following a keto diet, finding meals that are both delicious and satisfying can sometimes be a challenge.

But fear not, because chicken soup is here to rescue your low-carb cravings!

Not only is chicken a great source of lean protein, but when combined with flavorful herbs, spices, and keto-friendly ingredients, it can create the ultimate comforting meal that’s perfect for any time of day.

Whether you’re looking for a creamy, cheesy soup or a lighter, broth-based option, we’ve got you covered with 30+ keto chicken soup recipes that are easy to make and packed with flavor.

These soups will help you stay on track with your keto lifestyle while also indulging in hearty and satisfying meals.

So grab your pot and get ready to explore the best keto chicken soup recipes out there!

30+ Flavorful Keto Chicken Soup Recipes for Every Season

With over 30+ keto chicken soup recipes to choose from, you now have a wealth of delicious options to keep your keto meals exciting and flavorful.

From rich, creamy soups to lighter broth-based versions, each recipe offers a unique twist on the classic chicken soup, ensuring there’s something for everyone.

Whether you’re enjoying a bowl on a chilly evening or prepping for your week ahead, these soups are guaranteed to satisfy your cravings without breaking your low-carb routine.

So, go ahead and start cooking up your next batch of keto-friendly chicken soup — your taste buds will thank you!

Keto Chicken Soup with Zucchini Noodles

This keto chicken soup recipe uses zucchini noodles as a low-carb substitute for traditional pasta.

Packed with tender chicken, savory broth, and plenty of fresh veggies, it’s the perfect comfort food for those following a keto lifestyle.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 cups chicken broth (preferably homemade or low-sodium)
• 2 medium zucchinis, spiralized
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for about 5 minutes, or until softened.
2. Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer and cook for about 15-20 minutes, or until the chicken is fully cooked.
3. Remove the chicken breasts from the pot, shred the chicken using two forks, and return the chicken to the pot.
4. Stir in the zucchini noodles, thyme, oregano, salt, and pepper. Let the soup simmer for an additional 5-7 minutes, until the zucchini noodles are tender.
5. Taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.

This keto chicken soup with zucchini noodles is a light yet hearty meal, perfect for a low-carb lifestyle. The zucchini noodles absorb the delicious flavors of the broth while maintaining their satisfying texture.

It’s a nourishing, flavorful, and satisfying bowl of soup that keeps you in ketosis while also filling you up. It’s ideal for meal prepping or a comforting weeknight dinner.

Creamy Keto Chicken Soup with Spinach and Mushrooms

This creamy keto chicken soup is made rich and decadent with heavy cream and a mix of spinach and mushrooms.

It’s a comforting bowl of goodness that’s keto-friendly without sacrificing flavor.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup spinach, fresh or frozen
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parmesan cheese, for garnish

Insructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the mushrooms and cook for another 5 minutes, until they release their moisture and become tender.
3. Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, spinach, basil, and garlic powder. Stir well and let simmer for 10 minutes.
4. Stir in the heavy cream and let the soup simmer for an additional 5-7 minutes until thickened.
5. Taste the soup and adjust seasoning with salt and pepper.
6. Serve with a sprinkle of fresh parmesan cheese on top.

This creamy keto chicken soup with spinach and mushrooms is the perfect balance of rich and light, offering a luscious texture while being low in carbs.

The heavy cream brings a luxurious creaminess that makes it feel indulgent, but the combination of mushrooms and spinach provides earthy flavors that pair beautifully with the chicken. It’s a great option for a cozy evening or a filling lunch that stays within your keto goals.

Keto Lemon Chicken Soup with Cauliflower Rice

A bright and refreshing keto chicken soup that incorporates the tangy flavors of lemon and the hearty texture of cauliflower rice.

This soup is both light and satisfying, making it a great option for a refreshing meal with a citrus twist.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 2 cups cauliflower rice
• 1 lemon, juiced and zested
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
2. Add the chicken broth to the pot and bring to a simmer. Stir in the shredded chicken, cauliflower rice, rosemary, salt, and pepper.
3. Allow the soup to simmer for about 10 minutes, until the cauliflower rice becomes tender and the flavors meld together.
4. Stir in the lemon juice and zest, adjusting the seasoning to taste.
5. Serve hot, garnished with fresh dill or parsley.

Keto lemon chicken soup with cauliflower rice offers a refreshing take on classic chicken soup. The lemon adds a burst of brightness and tang, while the cauliflower rice serves as a great low-carb substitute for traditional rice.

This soup is not only keto-friendly but also light and detoxifying, perfect for a rejuvenating meal. The fresh herbs elevate the dish, making it a flavorful and satisfying choice for any time of the day.

Keto Chicken Soup with Avocado and Lime

This vibrant and refreshing keto chicken soup is infused with the zesty flavors of lime and topped with creamy avocado.

It’s a perfect dish for anyone looking for a light yet flavorful low-carb soup that feels indulgent.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 avocado, diced
• 1 lime, juiced and zested
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bell peppers, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little olive oil over medium heat until softened, about 3-4 minutes.
2. Add the bell peppers, cumin, chili powder, salt, and pepper, and cook for another 2 minutes, allowing the spices to bloom.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for about 10 minutes to allow the flavors to meld.
4. Stir in the lime juice and zest and adjust seasoning if needed.
5. Serve the soup in bowls, topping each with fresh avocado and cilantro.

This keto chicken soup with avocado and lime is a burst of flavors that brings together creamy avocado, tangy lime, and the warming spices of cumin and chili powder. It’s a perfect light yet satisfying meal that fits perfectly within a keto diet.

The avocado adds healthy fats and richness, while the lime gives it a refreshing, zesty finish. This dish is both comforting and vibrant, making it an excellent choice for any meal.

Keto Chicken Soup with Coconut Milk and Ginger

If you’re looking for a slightly exotic twist on classic chicken soup, this keto recipe with coconut milk and ginger delivers a creamy, flavorful dish with a bit of warmth from the ginger and richness from the coconut milk.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup coconut milk (full-fat)
• 1 tablespoon fresh ginger, grated
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower florets
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 3-4 minutes.
2. Add the ginger, turmeric, and cauliflower, cooking for another 2 minutes, allowing the spices to infuse the vegetables.
3. Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and cook for about 10 minutes.
4. Stir in the coconut milk and allow the soup to simmer for an additional 5 minutes until everything is well-combined and heated through.
5. Taste and adjust seasoning with salt and pepper. Serve garnished with fresh cilantro.

This keto chicken soup with coconut milk and ginger is a comforting and creamy bowl of soup with a touch of warmth and spice. The coconut milk makes the soup rich and velvety, while the ginger and turmeric provide a gentle heat and a boost of anti-inflammatory properties.

The cauliflower adds texture without the carbs, making this a satisfying and flavorful keto-friendly meal. It’s perfect for those looking for a unique twist on classic chicken soup.

Spicy Keto Chicken Soup with Jalapeños and Cheddar

This spicy keto chicken soup is a bold and flavorful dish that incorporates the heat of jalapeños with the creamy richness of cheddar cheese.

It’s perfect for spice lovers who want a satisfying and low-carb meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup cheddar cheese, shredded
• 2 jalapeños, diced (seeds removed for less heat)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup celery, diced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and celery in olive oil over medium heat for about 4-5 minutes until softened.
2. Add the diced jalapeños, paprika, cumin, salt, and pepper, and cook for another 2 minutes to allow the spices to bloom.
3. Pour in the chicken broth and bring the soup to a simmer. Add the shredded chicken and cook for 10 minutes, letting the flavors meld.
4. Stir in the shredded cheddar cheese until melted and fully incorporated, making the soup creamy.
5. Taste and adjust seasoning as needed. Serve garnished with fresh cilantro.

This spicy keto chicken soup with jalapeños and cheddar is a bold, comforting, and indulgent meal. The sharp cheddar cheese adds a creamy texture while balancing the heat from the jalapeños.

The paprika and cumin give it a smoky depth, and the freshness of the cilantro helps balance the spice.

This soup is ideal for those who enjoy a bit of heat in their meals while staying within their keto goals. It’s hearty, satisfying, and full of flavor!

Keto Chicken Soup with Roasted Garlic and Rosemary

This keto chicken soup is infused with the deep, savory flavor of roasted garlic and the earthy fragrance of rosemary.

It’s a comforting and rich dish, perfect for those cold nights when you crave something hearty but still low in carbs.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 head of garlic
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups kale, chopped
• 1 teaspoon dried rosemary
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast in the oven for about 30 minutes, until soft and golden.
2. While the garlic roasts, sauté the onion in a large pot with olive oil over medium heat for 3-4 minutes, until softened.
3. Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot with the onion. Stir to combine.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, rosemary, thyme, salt, and pepper. Simmer for 10 minutes.
5. Stir in the kale and let the soup cook for another 5-7 minutes until the kale is tender.
6. Taste and adjust seasoning. Serve garnished with fresh parsley.

This keto chicken soup with roasted garlic and rosemary is packed with bold, savory flavors that feel indulgent without being heavy. The roasted garlic adds a natural sweetness and depth, while the rosemary brings an earthy note to the dish.

The kale provides a pop of green, making this soup both nutritious and delicious. It’s a perfect meal for a cozy evening or as a nourishing lunch, offering a satisfying balance of flavors that align with keto principles.

Keto Chicken Soup with Broccoli and Cheddar

This creamy, cheesy keto chicken soup features tender chicken, crispy broccoli, and sharp cheddar cheese, making it a comforting dish that satisfies all your savory cravings while keeping things low-carb.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups broccoli florets, chopped
• 1 cup cheddar cheese, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 4 minutes.
2. Add the broccoli florets and sauté for an additional 3-4 minutes to soften them slightly.
3. Pour in the chicken broth and bring to a simmer. Let the soup cook for 10-15 minutes until the broccoli is tender.
4. Stir in the shredded chicken, heavy cream, paprika, salt, and pepper, and simmer for an additional 5 minutes.
5. Once the soup has thickened slightly, stir in the shredded cheddar cheese until fully melted and incorporated.
6. Taste and adjust seasoning if necessary. Serve garnished with fresh chives.

This keto chicken soup with broccoli and cheddar is an indulgent, creamy bowl of comfort food. The sharp cheddar cheese adds richness to the soup, perfectly complementing the tender chicken and crunchy broccoli.

It’s a great way to enjoy a keto-friendly version of a classic cheesy soup that feels decadent without the carbs. The broccoli not only provides texture but also adds a dose of fiber, making this a balanced and filling meal.

This soup is ideal for a low-carb lunch or dinner that will leave you satisfied and warm.

Keto Chicken Soup with Cabbage and Bacon

This keto chicken soup is hearty and full of flavor, featuring crispy bacon, tender cabbage, and shredded chicken in a savory broth.

It’s a satisfying, low-carb dish perfect for anyone looking for a comforting soup with a little extra crunch and smokiness.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 cups cabbage, shredded
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion and garlic to the pot with the bacon fat, sautéing for 3-4 minutes until softened.
3. Stir in the cabbage and cook for an additional 3 minutes, allowing it to wilt slightly.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, paprika, salt, and pepper. Let the soup simmer for 10-15 minutes, until the cabbage is tender.
5. Stir in the crispy bacon and adjust seasoning to taste.
6. Serve hot, garnished with fresh thyme.

This keto chicken soup with cabbage and bacon is a perfect balance of hearty and smoky flavors. The bacon adds a delicious crunch and rich, savory taste that elevates the chicken and cabbage.

The cabbage itself soaks up the flavors of the broth while maintaining a nice texture, making the soup filling without being heavy. It’s a great choice for a comforting dinner or a satisfying lunch.

The addition of fresh thyme gives the soup an aromatic finish, making every spoonful a flavorful experience.

Keto Chicken Soup with Asparagus and Parmesan

This keto chicken soup is light yet full of flavor, featuring tender chicken, crisp asparagus, and a rich Parmesan broth.

It’s a refreshing take on classic chicken soup, offering a satisfying meal that’s low in carbs and high in flavor.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup Parmesan cheese, grated
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 4 minutes.
2. Add the asparagus and cook for an additional 3-4 minutes until slightly tender.
3. Pour in the chicken broth and bring to a simmer. Let the soup cook for about 10 minutes, or until the asparagus is tender.
4. Stir in the shredded chicken, heavy cream, and lemon zest. Simmer for an additional 5-7 minutes to allow the flavors to meld.
5. Stir in the grated Parmesan cheese and cook until the soup becomes creamy. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil.

This keto chicken soup with asparagus and Parmesan offers a light and creamy texture with a delightful combination of savory chicken, earthy asparagus, and nutty Parmesan. The addition of lemon zest brings a touch of brightness to balance the richness of the cream and cheese.

It’s a comforting yet refreshing dish, making it perfect for a low-carb lunch or dinner. With fresh basil as a garnish, this soup is not only delicious but also visually appealing, offering a flavorful bowl that fits perfectly within your keto lifestyle.

Keto Chicken Soup with Spinach and Artichokes

This keto chicken soup is a satisfying, low-carb dish with a Mediterranean flair.

The combination of spinach and artichokes adds a delicious depth of flavor, while the creamy broth ties everything together.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups spinach, fresh or frozen
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and pepper, to taste
• Fresh lemon juice, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 4 minutes.
2. Add the artichoke hearts and spinach, and cook for an additional 2 minutes, stirring to combine.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, oregano, red pepper flakes (if using), salt, and pepper. Let the soup simmer for 10 minutes to allow the flavors to blend.
4. Stir in the heavy cream and continue simmering for another 5 minutes.
5. Taste and adjust seasoning. Serve the soup hot with a squeeze of fresh lemon juice for added brightness.

This keto chicken soup with spinach and artichokes offers a rich, creamy base with a wonderful balance of savory and slightly tangy flavors. The artichokes provide a tender, slightly earthy bite that complements the rich chicken, while the spinach adds a burst of color and nutrients.

The lemon juice enhances the overall freshness, making this soup both satisfying and refreshing. It’s perfect for anyone on a keto diet looking for a flavorful, low-carb dish that feels like a Mediterranean-inspired treat.

Keto Chicken Soup with Sausage and Kale

A hearty, flavorful keto chicken soup that combines the richness of sausage with the freshness of kale, creating a filling and nutritious meal that’s low in carbs but high in taste.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1/2 lb Italian sausage, removed from casing
• 2 cups kale, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, cook the sausage over medium heat until browned, breaking it apart with a spoon as it cooks. Remove excess fat if necessary.
2. Add the chopped onion and garlic to the pot and sauté for 3-4 minutes until softened.
3. Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, kale, basil, and red pepper flakes (if using). Let the soup simmer for 10 minutes, until the kale is tender.
4. Stir in the heavy cream and simmer for an additional 5 minutes until the soup thickens slightly.
5. Taste and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh parsley.

This keto chicken soup with sausage and kale is a rich, hearty meal that feels indulgent but still stays within your keto guidelines. The Italian sausage adds a flavorful, slightly spicy kick, while the kale provides a satisfying texture and a burst of nutrients.

The addition of heavy cream creates a creamy base that ties everything together. This soup is perfect for a filling lunch or dinner, and it’s sure to warm you up on chilly days with its savory depth of flavors.

Keto Chicken Soup with Leeks and Thyme

This keto chicken soup highlights the mild, slightly sweet flavor of leeks paired with the aromatic earthiness of fresh thyme.

It’s a light yet flavorful dish that’s perfect for a comforting low-carb meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 2 leeks, cleaned and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and leeks in olive oil over medium heat until softened, about 5-7 minutes.
2. Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, thyme, salt, and pepper, and simmer for about 10 minutes.
3. Stir in the heavy cream and lemon zest, allowing the soup to simmer for another 5 minutes until slightly thickened.
4. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley.

This keto chicken soup with leeks and thyme offers a comforting, flavorful dish with the subtle sweetness of leeks and the fragrant depth of thyme. The addition of lemon zest brings a touch of brightness, while the creamy base ensures that the soup is both rich and satisfying.

It’s perfect for a cozy dinner or a light yet hearty lunch. The fresh parsley adds a pop of color and freshness, making this soup a delightful, low-carb meal that’s full of flavor.

Keto Chicken Soup with Bell Peppers and Cilantro

This vibrant and zesty keto chicken soup is bursting with the flavors of fresh bell peppers and cilantro, making it a colorful and refreshing low-carb dish.

It’s perfect for those who want a lighter, yet flavorful, soup option.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat for 3-4 minutes until softened.
2. Add the chopped bell peppers, cumin, chili powder, salt, and pepper, and cook for another 5 minutes, allowing the peppers to soften and the spices to bloom.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for 10-12 minutes to allow the flavors to meld together.
4. Stir in the fresh cilantro and cook for another 2 minutes. Taste and adjust seasoning if necessary.
5. Serve the soup hot with lime wedges for squeezing over the top.

This keto chicken soup with bell peppers and cilantro is a burst of freshness and vibrant flavors. The bell peppers provide a sweet crunch, while the cumin and chili powder add a warm, smoky depth to the broth.

The fresh cilantro elevates the soup with its herbal brightness, making every bite feel light and refreshing. The squeeze of lime at the end adds a zesty finish, perfect for a keto-friendly meal that’s both satisfying and energizing. It’s a colorful, low-carb option that will leave you feeling nourished and content.

Keto Chicken Soup with Cauliflower and Turmeric

This keto chicken soup is a warming, anti-inflammatory bowl featuring the creamy texture of cauliflower and the golden richness of turmeric.

It’s a nourishing soup that’s perfect for anyone looking to indulge in a comforting meal without the carbs.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 medium cauliflower, chopped into florets
• 1 teaspoon ground turmeric
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, freshly grated
• 1/2 cup coconut milk (full-fat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and ginger in olive oil over medium heat for about 3-4 minutes until fragrant and softened.
2. Add the cauliflower florets and turmeric, and cook for another 2-3 minutes to allow the turmeric to bloom.
3. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 15-20 minutes until the cauliflower is tender.
4. Add the shredded chicken and coconut milk to the pot, simmering for an additional 5 minutes until everything is well-combined and heated through.
5. Taste and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh cilantro.

This keto chicken soup with cauliflower and turmeric is a vibrant and healing meal, rich in anti-inflammatory properties. The cauliflower serves as a great low-carb alternative to traditional potatoes, providing a creamy texture while keeping the soup light.

The turmeric not only adds a golden hue but also offers numerous health benefits, making this soup both comforting and nourishing. The coconut milk brings a creamy richness, while the cilantro adds a fresh herbal note.

This is a perfect soup for anyone looking for a wholesome, flavorful, and keto-friendly option that promotes overall wellness.

Keto Chicken Soup with Zucchini and Pesto

This keto chicken soup combines the light, fresh flavors of zucchini with the richness of pesto, creating a savory and aromatic dish.

It’s a perfect option for anyone on a keto diet who wants a flavorful soup without the carbs.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 2 medium zucchinis, spiralized or chopped
• 1/4 cup pesto (homemade or store-bought, ensuring it’s low-carb)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat for 3-4 minutes until softened.
2. Add the zucchini and dried basil, cooking for another 2-3 minutes until the zucchini begins to soften.
3. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 10-12 minutes until the zucchini is tender.
4. Stir in the shredded chicken and pesto, then cook for an additional 5 minutes to combine the flavors.
5. Taste and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh basil leaves.

This keto chicken soup with zucchini and pesto is a vibrant, aromatic dish packed with fresh flavors. The pesto provides a delicious, herbaceous richness, while the zucchini offers a light, nutritious base.

The addition of shredded chicken makes it filling and satisfying without any carbs. The fresh basil garnish adds a burst of flavor, making this soup an ideal low-carb meal that’s both delicious and refreshing.

It’s perfect for lunch or dinner and can easily be customized to your taste with different herbs and seasonings.

Keto Chicken Soup with Mushrooms and Cream Cheese

A creamy, earthy keto chicken soup, this recipe features the rich flavors of mushrooms and the velvety smoothness of cream cheese.

It’s the perfect comfort food for anyone following a keto diet, with a luxurious, hearty texture.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 cup mushrooms, sliced (such as cremini or white button)
• 4 oz cream cheese, softened
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat for about 3-4 minutes, until softened.
2. Add the sliced mushrooms, thyme, and paprika, cooking for another 5 minutes until the mushrooms are tender and browned.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and simmer for about 10 minutes to allow the flavors to blend.
4. Stir in the softened cream cheese and cook until it melts into the soup, making the broth creamy and rich.
5. Taste and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh parsley.

This keto chicken soup with mushrooms and cream cheese is a rich and satisfying dish that combines earthy mushrooms with creamy, velvety broth.

The cream cheese adds a luxurious texture that makes the soup feel indulgent while staying low in carbs. The mushrooms bring a depth of flavor, while the thyme and paprika offer a wonderful seasoning balance.

This soup is perfect for a cozy, filling meal that will keep you full without derailing your keto goals. It’s a comforting choice for dinner or a hearty lunch.

Keto Chicken Soup with Eggplant and Feta

This Mediterranean-inspired keto chicken soup is packed with tender chicken, savory eggplant, and creamy feta cheese.

The flavors blend together beautifully to create a satisfying, low-carb meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 medium eggplant, peeled and diced
• 1/2 cup feta cheese, crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 4-5 minutes.
2. Add the diced eggplant, oregano, cumin, salt, and pepper, cooking for another 5-7 minutes until the eggplant begins to soften and brown slightly.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for about 10 minutes, allowing the flavors to meld.
4. Stir in the crumbled feta cheese and cook for an additional 3 minutes to allow it to melt slightly into the soup.
5. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley.

This keto chicken soup with eggplant and feta offers a Mediterranean twist on traditional chicken soup, with the eggplant adding a unique texture and the feta cheese lending a tangy, creamy finish.

The combination of oregano and cumin provides a warm, earthy flavor that perfectly complements the savory chicken. It’s a light yet satisfying soup that’s perfect for a keto-friendly lunch or dinner, and the fresh parsley garnish adds a burst of color and freshness.

If you’re looking for a flavorful, low-carb meal with a Mediterranean flair, this soup is the perfect choice.

Keto Chicken Soup with Cauliflower Rice and Dill

This keto chicken soup is a low-carb alternative to traditional rice-based soups, with cauliflower rice providing a light yet satisfying texture.

The fresh dill brings a refreshing, herby note to this hearty and healthy dish.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 medium cauliflower, grated or processed into rice-sized pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat for 3-4 minutes until softened.
2. Add the grated cauliflower to the pot and cook for an additional 5-7 minutes, stirring occasionally until it begins to soften.
3. Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken, dried dill, salt, and pepper, and simmer for about 10 minutes.
4. Stir in the lemon zest and cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh dill.

This keto chicken soup with cauliflower rice and dill is a light yet satisfying bowl of comfort, perfect for anyone looking to reduce carbs while still enjoying a hearty soup.

The cauliflower rice mimics the texture of traditional rice, offering a filling base without the carbs. The dill and lemon zest add a refreshing, aromatic touch, while the chicken ensures the soup is both flavorful and satisfying.

It’s a wonderful option for a low-carb lunch or dinner, offering the comforting qualities of chicken soup with a light, keto-friendly twist.

Keto Chicken Soup with Avocado and Lime

This refreshing and creamy keto chicken soup is topped with creamy avocado and zesty lime, bringing together rich, savory chicken with a burst of citrus and healthy fats.

It’s perfect for a bright, satisfying low-carb meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 avocado, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup heavy cream
• Fresh lime wedges, for serving
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 3-4 minutes.
2. Add the cumin and chili powder, stirring for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for 10 minutes to allow the flavors to develop.
4. Stir in the heavy cream and simmer for another 5 minutes until the soup is creamy and slightly thickened.
5. Taste and adjust seasoning with salt and pepper. Serve the soup hot, topped with diced avocado, a squeeze of fresh lime juice, and cilantro.

This keto chicken soup with avocado and lime is a vibrant, flavorful dish that combines the richness of the creamy soup base with the fresh, zesty toppings.

The avocado provides healthy fats, adding a creamy texture that perfectly complements the savory chicken and spices. The lime adds a bright, citrusy kick, and the cilantro brings a fresh, herby finish.

This soup is ideal for those on a keto diet looking for a refreshing, filling meal that’s easy to prepare and packed with flavor.

Keto Chicken Soup with Bacon and Brussels Sprouts

This hearty keto chicken soup features crispy bacon and tender Brussels sprouts, creating a savory and satisfying low-carb dish that’s packed with flavor and nutrients.

It’s a perfect option for anyone craving a rich, comforting meal.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 4 slices bacon, chopped
• 1 cup Brussels sprouts, trimmed and halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion and garlic to the pot with the bacon fat, sautéing for 3-4 minutes until softened.
3. Add the Brussels sprouts and smoked paprika, cooking for another 5 minutes, allowing the Brussels sprouts to brown slightly.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for 10-12 minutes until the Brussels sprouts are tender.
5. Stir in the cooked bacon and taste the soup, adjusting seasoning with salt and pepper as needed.
6. Serve the soup hot, garnished with fresh thyme.

This keto chicken soup with bacon and Brussels sprouts is a savory, satisfying dish that combines crispy bacon with the earthy flavors of Brussels sprouts.

The smoked paprika adds a warm, smoky depth to the broth, while the tender chicken rounds out the soup. The bacon provides a rich, salty crunch that contrasts beautifully with the soft sprouts.

This hearty soup is a perfect low-carb option for dinner, and the fresh thyme garnish adds a lovely aromatic finish, making it both flavorful and comforting.

Keto Chicken Soup with Coconut and Lemongrass

This keto chicken soup brings an exotic twist with creamy coconut milk and fragrant lemongrass, offering a fragrant and soothing bowl of comfort.

The lightness of the coconut broth and the bright flavors of lemongrass make this soup both refreshing and satisfying.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 1 can (14 oz) coconut milk (full-fat)
• 1 stalk lemongrass, smashed and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon fish sauce (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, sauté the onion, garlic, and ginger in olive oil over medium heat for about 3-4 minutes until softened.
2. Add the lemongrass to the pot and cook for 1-2 minutes until fragrant.
3. Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes to infuse the flavors of the lemongrass.
4. Stir in the coconut milk, shredded chicken, and fish sauce (if using). Simmer for an additional 5-7 minutes until the soup is heated through.
5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

This keto chicken soup with coconut and lemongrass is a wonderfully aromatic dish that combines the creamy richness of coconut milk with the fresh, citrusy flavor of lemongrass.

The fish sauce adds a depth of umami, and the cilantro and lime bring bright, fresh notes to balance the richness.

It’s a soothing, exotic twist on the traditional chicken soup, perfect for those looking to enjoy a low-carb yet flavorful and fragrant meal. The coconut base makes it creamy and satisfying while remaining keto-friendly.

Keto Chicken Soup with Broccoli and Cheddar

This keto chicken soup is a comforting, cheesy delight with the perfect balance of creamy broth, tender chicken, and rich, melty cheddar cheese.

Broccoli adds a fresh crunch and packs in extra nutrients, making this a hearty and satisfying low-carb dish.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 2 cups broccoli florets, steamed or blanched
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened, about 3-4 minutes.
2. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and thyme, simmering for about 10 minutes to allow the flavors to meld.
3. Stir in the heavy cream and steamed broccoli, continuing to cook for 5-7 minutes until the soup is heated through.
4. Lower the heat and slowly stir in the shredded cheddar cheese until fully melted and the soup is creamy.
5. Taste and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh parsley.

This keto chicken soup with broccoli and cheddar is a comforting, cheesy treat that brings together rich flavors in a low-carb package. The cheddar cheese adds a creamy, indulgent touch, while the broccoli provides a healthy, crunchy contrast.

The thyme gives the soup a savory depth, and the combination of chicken and cream makes it a satisfying meal. Whether you’re craving a hearty lunch or dinner, this keto-friendly soup is a perfect choice for anyone looking for a rich, cheesy dish that’s both flavorful and filling.

Keto Chicken Soup with Celery and Sage

This keto chicken soup is perfect for those who enjoy the earthy flavors of sage and the refreshing crunch of celery.

The subtle flavors come together in a savory, light broth that’s filling without being heavy, making it ideal for a low-carb lunch or dinner.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth
• 2 cups celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, sauté the onion, garlic, and celery in olive oil over medium heat for 4-5 minutes until softened.
2. Add the fresh sage and red pepper flakes (if using), and cook for another 1-2 minutes to release the aroma of the herbs.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and cook for about 10-12 minutes, allowing the flavors to meld together.
4. Taste and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh parsley.

This keto chicken soup with celery and sage offers a light yet flavorful bowl of comfort. The celery adds a refreshing crunch, while the sage provides an earthy, aromatic depth to the soup.

The shredded chicken makes it filling and satisfying, and the optional red pepper flakes give it just a hint of heat. It’s the perfect low-carb meal for anyone looking for a savory, herby soup that’s both light and comforting.

The fresh parsley garnish adds a burst of color and freshness to complete this delicious, keto-friendly dish.