29+ Delicious Keto Chicken Thigh Soup Recipes for Your Diet

When it comes to cozy comfort food on a keto diet, nothing hits the spot quite like a steaming bowl of soup—especially when it’s made with rich, juicy chicken thighs.

These flavorful cuts of meat bring bold taste and satisfying texture to every spoonful, making them the ideal protein base for a variety of low-carb soups.

Whether you’re looking for something creamy and indulgent, light and brothy, or packed with bold spices, this collection of 29+ keto chicken thigh soup recipes has you covered.

From hearty cauliflower blends to exotic coconut and lemongrass creations, each soup is designed to keep your carb count low while maximizing flavor and nutrition.

If you’re meal-prepping, fighting off a cold, or simply craving something warm and comforting, these keto soup ideas are perfect for lunch, dinner, or even freezing for later.

Let’s dive in and discover your new favorite go-to keto chicken thigh soup!

29+ Delicious Keto Chicken Thigh Soup Recipes for Your Diet

Staying on track with your keto goals doesn’t mean sacrificing flavor or comfort—and these 29+ keto chicken thigh soup recipes are proof.

With options ranging from creamy to brothy, spicy to herby, and everything in between, there’s something in this roundup to suit every craving and season.

Chicken thighs bring the perfect balance of richness and tenderness, helping these soups stay satisfying and full of protein and healthy fats.

Whether you’re cooking for your family, prepping meals for the week, or experimenting with new keto ingredients, you’ll find inspiration in this flavorful collection.

Creamy Garlic Chicken Thigh Soup

This rich and hearty soup is perfect for a cozy evening. Chicken thighs provide a juicy base, while the combination of garlic, cream, and a touch of parmesan brings out a velvety texture, making each spoonful satisfying.

Packed with flavor and a creamy consistency, this keto-friendly soup is a meal in itself.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook them in the pot until browned on both sides (about 5-7 minutes). Remove the chicken and set aside.
2. In the same pot, add the garlic and onion. Sauté until fragrant and soft, about 3-4 minutes.
3. Pour in the chicken broth and scrape the bottom of the pot to release any brown bits. Add the thyme, rosemary, and a pinch of salt and pepper. Bring to a simmer.
4. Return the chicken thighs to the pot and cook for 20-25 minutes, until fully cooked and tender.
5. Remove the chicken from the soup, shred the meat, and return it to the pot.
6. Stir in the heavy cream and parmesan cheese, and let the soup simmer for another 5 minutes to thicken.
7. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving.

This soup is an excellent way to enjoy the comfort of creamy textures without breaking your keto diet. The combination of chicken, garlic, and creamy broth is indulgent yet perfectly suited for those seeking a low-carb meal.

Each spoonful is full of flavor, and the shredded chicken adds a hearty element to the soup. The creamy consistency gives a satisfying feel without the heavy carbs from traditional recipes.

Spicy Keto Chicken Thigh Soup

For those who love a little heat, this spicy keto chicken thigh soup offers a burst of flavor.

With a zesty kick from chili and jalapeños, combined with tender chicken thighs and a tangy broth, it’s a perfect balance of heat and savory goodness, all while being keto-friendly.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 2 fresh jalapeños, chopped (seeds removed for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1/2 cup coconut milk (for creaminess)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Season the chicken chunks with salt and pepper, and add them to the pot. Cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, add the onion, garlic, and jalapeños. Sauté for 3-4 minutes until softened and fragrant.
3. Stir in the cumin, chili powder, and smoked paprika, and cook for 1-2 minutes until the spices are fragrant.
4. Add the chicken broth and bring to a simmer, scraping the bottom of the pot to release any caramelized bits.
5. Return the chicken to the pot and cook for another 15 minutes until the chicken is cooked through and tender.
6. Stir in the coconut milk, and let the soup simmer for an additional 5 minutes to thicken.
7. Adjust seasoning with salt and pepper to taste, and serve with a sprinkle of fresh cilantro and a squeeze of lime juice, if desired.

This spicy keto chicken thigh soup provides all the heat and zest that spice lovers crave. The chicken thighs remain juicy, and the jalapeños add a fresh level of heat that is balanced by the creaminess of the coconut milk.

The combination of spices gives this soup a complex, flavorful profile, while the low-carb ingredients keep it keto-friendly.

Keto Lemon Herb Chicken Thigh Soup

This refreshing and light chicken thigh soup is flavored with bright lemon and aromatic herbs, creating a rejuvenating and satisfying dish.

The zesty lemon paired with fresh thyme and rosemary offers a unique take on a classic chicken soup, perfect for a keto diet.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 celery stalk, chopped
• 1 medium carrot, chopped
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook them in the pot for 6-7 minutes on each side until browned. Remove and set aside.
2. In the same pot, add the celery, carrot, and garlic, and sauté for about 3-4 minutes until softened.
3. Add the chicken broth, thyme, rosemary, and lemon zest. Stir to combine, and bring the soup to a simmer.
4. Return the chicken thighs to the pot and cook for 20-25 minutes, or until fully cooked and tender.
5. Remove the chicken from the pot, shred the meat, and return it to the soup.
6. Stir in the fresh lemon juice and adjust seasoning with salt and pepper.
7. Garnish with fresh parsley before serving.

The lemon and herb infusion in this soup adds a refreshing, bright flavor that cuts through the richness of the chicken thighs.

This light yet satisfying soup is full of vitamin-rich vegetables and packed with aromatic herbs, making it a perfect meal for those seeking something both nourishing and flavorful.

Keto Chicken Thigh and Mushroom Soup

This savory and earthy chicken thigh soup combines the rich flavor of tender chicken with the deep umami of mushrooms.

It’s a comforting and keto-friendly meal, with a creamy texture that is perfect for a chilly evening. The addition of herbs like thyme and rosemary elevates the flavor, making it an indulgent but low-carb option.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms (cremini or white), sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook them in the pot until browned on both sides (about 5-7 minutes). Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, sautéing until fragrant (about 2-3 minutes). Add the mushrooms and cook until softened and browned (about 5 minutes).
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Add the thyme and rosemary, then bring the mixture to a simmer.
4. Return the chicken thighs to the pot and simmer for 20-25 minutes, or until the chicken is fully cooked.
5. Remove the chicken from the pot, shred it, and return the meat to the soup.
6. Stir in the heavy cream and let the soup simmer for another 5 minutes. Adjust seasoning with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

This keto chicken thigh and mushroom soup is a hearty, rich dish that balances the earthy taste of mushrooms with the creamy broth. The tender chicken thighs absorb the flavors from the broth, creating a comforting and satisfying meal.

The heavy cream ensures the soup has a smooth, velvety texture, while the mushrooms add depth and umami.

Keto Avocado Chicken Thigh Soup

A bright and creamy soup with the richness of avocado, this keto-friendly chicken thigh recipe offers a fresh twist on traditional chicken soup.

The addition of creamy avocado and a tangy lime finish brings a refreshing vibe to the soup, making it perfect for anyone seeking a unique, low-carb dish.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and chopped
• 4 cups chicken broth
• 2 ripe avocados, peeled and mashed
• 1/4 cup fresh lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion, garlic, and jalapeño. Sauté for 3-4 minutes until fragrant and softened.
3. Pour in the chicken broth and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot.
4. Return the chicken to the pot and cook for an additional 15-20 minutes, or until the chicken is fully cooked.
5. Remove the chicken from the soup, shred it, and return it to the pot.
6. Stir in the mashed avocado and lime juice, mixing well to combine. Simmer for another 3-4 minutes until the soup is creamy and heated through.
7. Adjust seasoning with salt and pepper to taste, and garnish with fresh cilantro.

This keto avocado chicken thigh soup is creamy and refreshing, with a satisfying balance of heat from the jalapeño and freshness from the lime and cilantro.

The avocado creates a smooth texture that gives the soup a rich, velvety feel, while the chicken remains tender and juicy, making for a perfect combination.

Keto Chicken Thigh and Spinach Soup

A nutrient-packed and hearty keto-friendly soup, this chicken thigh and spinach soup combines the richness of chicken with the freshness of spinach.

With a savory base and a touch of garlic and herbs, this soup is a wonderful low-carb meal that is both filling and delicious.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups fresh spinach leaves
• 1/2 teaspoon ground nutmeg
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh lemon wedges (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken for about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
3. Pour in the chicken broth and add the nutmeg and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the pot and cook for another 15 minutes, until the chicken is fully cooked.
5. Stir in the spinach and cook until wilted, about 3-4 minutes.
6. Adjust seasoning with salt and pepper to taste. Serve with a squeeze of fresh lemon juice, if desired.

This keto chicken thigh and spinach soup is a light yet satisfying option, offering plenty of flavor from the tender chicken and the fresh spinach.

The nutmeg and thyme bring warmth and depth, making the soup both hearty and comforting without being heavy.

Keto Chicken Thigh and Broccoli Soup

This keto chicken thigh and broccoli soup is a low-carb, flavorful dish that combines the heartiness of chicken thighs with the nutritious power of broccoli.

The creamy broth and the tender chicken create a filling meal that will leave you feeling satisfied without the guilt. The broccoli adds a nice crunch and earthy flavor to balance out the richness of the soup.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups broccoli florets
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Stir in the dried thyme and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes until the chicken is fully cooked.
5. Add the broccoli florets and cook for another 5-7 minutes until the broccoli is tender.
6. Stir in the heavy cream and let the soup simmer for an additional 3-4 minutes to thicken.
7. Adjust seasoning with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken thigh and broccoli soup is a balanced, satisfying dish that combines the rich, tender chicken thighs with the light, fresh taste of broccoli.

The creamy broth makes it indulgent without adding unnecessary carbs, and the broccoli adds fiber and texture to the soup.

Keto Chicken Thigh and Cauliflower Soup

This comforting keto chicken thigh and cauliflower soup is the perfect low-carb alternative to traditional potato soup. With cauliflower providing a creamy base and the chicken thighs adding richness, this soup is packed with flavor, while still being keto-friendly.

The subtle garlic and onion flavors enhance the taste without overpowering the delicate cauliflower.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 3 cups cauliflower florets
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives or green onions for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs and season with salt and pepper. Cook the chicken on both sides until browned, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the cauliflower florets and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 20-25 minutes, or until the chicken is fully cooked and the cauliflower is tender.
5. Remove the chicken from the soup, shred it, and return it to the pot.
6. Stir in the heavy cream and thyme, and let the soup simmer for another 3-4 minutes to thicken.
7. Adjust seasoning with salt and pepper to taste. Garnish with chives or green onions before serving.

This keto chicken thigh and cauliflower soup offers a velvety, creamy texture, thanks to the cauliflower, which serves as a low-carb substitute for potatoes.

The chicken thighs remain juicy and flavorful, making this a satisfying, hearty soup perfect for keto meal plans.

Keto Chicken Thigh and Zucchini Soup

For a fresh and light keto soup, this chicken thigh and zucchini soup is a fantastic option. The zucchini adds a mild, refreshing flavor that pairs beautifully with the tender, flavorful chicken thighs.

This soup is light yet filling, and the broth is full of rich, herby flavors, making it a perfect keto meal for any time of day.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 medium zucchinis, sliced
• 1 teaspoon dried oregano
• 1 teaspoon basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Stir in the oregano and basil, then bring the mixture to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the sliced zucchini and cook for an additional 5-7 minutes until the zucchini is tender but not mushy.
6. Adjust seasoning with salt and pepper to taste, and garnish with fresh basil or parsley before serving.

This keto chicken thigh and zucchini soup is a light yet fulfilling meal.

The zucchini’s soft texture blends nicely with the savory chicken broth, creating a refreshing and satisfying dish. It’s a perfect low-carb soup option that doesn’t compromise on flavor.

Keto Chicken Thigh and Kale Soup

This keto chicken thigh and kale soup is packed with nutrients, with the hearty chicken thighs providing a rich flavor and the kale delivering a satisfying, slightly bitter contrast.

The broth is rich and savory, making for a perfect low-carb soup that is filling and nutritious, ideal for those on a keto diet.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups fresh kale, chopped
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks, seasoning them with salt and pepper. Brown the chicken for 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until fragrant and softened.
3. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the smoked paprika and thyme, then bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the chopped kale and cook for another 5-7 minutes until the kale is tender.
6. Adjust seasoning with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice to brighten the soup.
7. Garnish with fresh parsley before serving.

This keto chicken thigh and kale soup is a perfect balance of rich flavors and healthy greens. The kale adds a nutritional boost, while the chicken thighs provide a tender, flavorful base.

The broth is warm and savory, making this soup ideal for a wholesome, low-carb meal.

Keto Chicken Thigh and Bell Pepper Soup

This vibrant keto chicken thigh and bell pepper soup combines the smoky flavors of roasted bell peppers with tender chicken thighs.

With a mix of fresh veggies and a rich broth, this soup is a flavorful and satisfying meal. The bell peppers add natural sweetness, which pairs beautifully with the savory chicken and herbs.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks, seasoning with salt and pepper. Brown the chicken for about 6-8 minutes, then remove and set aside.
2. In the same pot, add the diced bell peppers, onion, and garlic. Sauté for 3-4 minutes until the vegetables soften.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the smoked paprika and oregano, then bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked and tender.
5. Adjust seasoning with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

This keto chicken thigh and bell pepper soup is a deliciously bright and savory dish, with the sweet bell peppers adding a wonderful layer of flavor to the soup.

The chicken thighs stay juicy and flavorful, and the smoked paprika adds a hint of depth to the broth. The fresh cilantro adds a pop of freshness that ties the whole dish together.

Keto Chicken Thigh and Coconut Curry Soup

For those who enjoy a bit of spice, this keto chicken thigh and coconut curry soup is a bold and flavorful option. The combination of rich coconut milk and aromatic curry spices creates a warming, comforting broth that perfectly complements the tender chicken thighs.

This dish is keto-friendly, spicy, and indulgent, making it a great option for anyone craving a flavorful low-carb meal.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups chicken broth
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks, seasoning with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
3. Stir in the curry powder and turmeric, cooking for 1-2 minutes until the spices are fragrant.
4. Pour in the chicken broth and coconut milk, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer.
5. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
6. Adjust seasoning with salt and pepper to taste. Serve with fresh cilantro and lime wedges.

This keto chicken thigh and coconut curry soup is full of bold flavors, with the creamy coconut milk creating a rich and smooth broth.

The curry powder and turmeric add depth and spice, while the chicken remains tender and flavorful. The addition of lime and cilantro brightens the soup, making it both comforting and refreshing.

Keto Chicken Thigh and Cabbage Soup

This keto chicken thigh and cabbage soup is a simple yet satisfying meal that’s perfect for those who enjoy a light but hearty soup.

The cabbage adds a mild sweetness and texture, while the chicken thighs provide a rich, tender meat that blends perfectly with the savory broth. This soup is a great low-carb option for a warming, comforting meal.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cabbage, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Stir in the dried thyme and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the shredded cabbage and cook for an additional 5-7 minutes until the cabbage is tender.
6. Adjust seasoning with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto chicken thigh and cabbage soup is light yet satisfying. The cabbage softens and adds a subtle sweetness that complements the savory chicken.

The tender meat and aromatic broth make for a comforting and filling soup that’s easy to prepare and perfect for keto diets.

Keto Chicken Thigh and Asparagus Soup

For a fresh and vibrant keto soup, this chicken thigh and asparagus soup is a great choice. The asparagus brings a crisp, earthy flavor to the dish, while the tender chicken thighs add a rich and savory depth.

The combination of fresh vegetables and flavorful chicken creates a light yet filling meal that’s perfect for anyone on a low-carb diet.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the oregano and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the asparagus pieces and cook for an additional 5-7 minutes until tender but still bright green.
6. Adjust seasoning with salt and pepper to taste. Garnish with fresh lemon zest before serving.

This keto chicken thigh and asparagus soup is refreshing, light, and packed with flavor. The asparagus adds a pleasant crunch and earthy flavor, while the chicken thighs remain juicy and tender.

The lemon zest at the end adds a bright pop that elevates the entire dish.

Keto Chicken Thigh and Tomato Basil Soup

For a comforting and flavorful option, this keto chicken thigh and tomato basil soup brings together the rich, savory taste of chicken with the freshness of ripe tomatoes and aromatic basil.

The result is a deliciously smooth, flavorful soup that’s perfect for those on a keto diet. The tomatoes offer a natural sweetness, while the basil adds a fresh herbal note.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups diced tomatoes (fresh or canned)
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parmesan cheese (optional, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides, about 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Stir in the diced tomatoes and oregano, then bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Stir in the fresh basil and adjust seasoning with salt and pepper to taste.
6. Serve with a sprinkle of fresh parmesan cheese, if desired.

This keto chicken thigh and tomato basil soup is a hearty yet fresh soup that is comforting and satisfying. The tomatoes provide a natural sweetness that balances perfectly with the savory chicken thighs, while the basil adds a refreshing, aromatic touch.

The optional parmesan garnish adds a creamy, rich finish to the soup.

Keto Chicken Thigh and Spinach Soup

This keto chicken thigh and spinach soup is a light yet nourishing dish, perfect for those following a low-carb lifestyle.

The spinach brings vibrant color and a nutritional boost, while the tender chicken thighs provide a rich and satisfying protein source. With the savory broth and a touch of garlic, this soup is both comforting and healthy.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 3 cups fresh spinach, chopped
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides for 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, cooking for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir in the basil and red pepper flakes (if using), and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is cooked through.
5. Add the spinach and cook for another 2-3 minutes until wilted and tender.
6. Adjust seasoning with salt and pepper to taste. For extra brightness, squeeze in a little lemon juice before serving.

This keto chicken thigh and spinach soup is a simple, flavorful meal that is low in carbs yet packed with nutrients.

The tender chicken and earthy spinach create a satisfying texture, while the garlic and basil add aromatic depth to the soup.

Keto Chicken Thigh and Mushroom Soup

For a savory and earthy flavor profile, this keto chicken thigh and mushroom soup combines the rich taste of tender chicken with the deep, umami flavor of mushrooms.

The earthy mushrooms add texture and richness to the broth, while the chicken thighs remain juicy and satisfying. This low-carb soup is perfect for mushroom lovers looking for a comforting meal.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 2 tablespoons butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (cremini or white mushrooms work well)
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the butter in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken for 6-8 minutes on all sides, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Add the sliced mushrooms to the pot and cook for 5-6 minutes until the mushrooms release their liquid and become tender.
4. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pot. Stir in the thyme and bring to a simmer.
5. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
6. Stir in the heavy cream and let the soup simmer for an additional 3-4 minutes to thicken.
7. Adjust seasoning with salt and pepper to taste and garnish with fresh parsley before serving.

This keto chicken thigh and mushroom soup offers a rich and satisfying meal with earthy mushrooms enhancing the flavor of the savory chicken and creamy broth.

The combination of butter, chicken broth, and heavy cream makes for a decadent, low-carb option.

Keto Chicken Thigh and Avocado Soup

This keto chicken thigh and avocado soup brings together the savory richness of chicken with the creamy texture of avocado, creating a refreshing and satisfying soup.

The avocado adds a luxurious creaminess to the broth, while the chicken thighs provide a hearty protein base. This low-carb, flavorful soup is perfect for those looking for a unique and nutritious meal.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 ripe avocado, peeled and pitted
• 1/2 teaspoon cumin
• 1 teaspoon dried cilantro (or fresh cilantro, for garnish)
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks, seasoning with salt and pepper. Brown the chicken for 6-8 minutes on all sides, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Stir in the cumin and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Remove the soup from heat, and using a blender or immersion blender, blend the avocado into the broth until smooth and creamy.
6. Return the soup to the stove to warm up if necessary, and adjust seasoning with salt and pepper to taste.
7. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.

This keto chicken thigh and avocado soup is creamy, flavorful, and packed with healthy fats.

The avocado gives the soup a smooth texture, making it feel indulgent while still being low in carbs. It’s a perfect meal for a keto diet or anyone looking for a rich, satisfying soup.

Keto Chicken Thigh and Broccoli Soup

This keto chicken thigh and broccoli soup is a wholesome, nutrient-packed dish that is low in carbs and high in flavor.

The chicken thighs bring a rich, savory depth to the soup, while the broccoli adds a satisfying crunch and a boost of fiber and vitamins. The creamy broth ties everything together, making it a perfect comfort food option for keto enthusiasts.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups broccoli florets
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides for 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the garlic powder and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the broccoli florets and cook for 5-7 minutes, or until the broccoli is tender but still bright green.
6. Stir in the heavy cream and simmer for another 3-4 minutes to thicken the soup.
7. Adjust seasoning with salt and pepper to taste and garnish with fresh parsley before serving.

This keto chicken thigh and broccoli soup is hearty and satisfying, with the creamy broth and tender chicken creating a comforting base.

The broccoli adds a lovely crunch and fresh flavor, making it an ideal choice for a balanced, low-carb meal.

Keto Chicken Thigh and Zucchini Soup

For a light yet hearty keto meal, this chicken thigh and zucchini soup is a flavorful choice. The zucchini adds a mild, slightly sweet flavor to the soup, while the chicken thighs provide a rich, savory base.

This soup is fresh, vibrant, and perfectly suited for those looking to enjoy a low-carb and satisfying dish.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 medium zucchinis, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken for 6-8 minutes on all sides, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Stir in the basil and oregano, and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the sliced zucchini and cook for another 5-7 minutes, or until the zucchini is tender.
6. Adjust seasoning with salt and pepper to taste and garnish with fresh basil before serving.

This keto chicken thigh and zucchini soup is a light, fresh dish that’s perfect for a healthy low-carb meal.

The zucchini adds a subtle sweetness that complements the rich chicken, while the herbs bring a lovely depth of flavor to the soup.

Keto Chicken Thigh and Cauliflower Soup

This keto chicken thigh and cauliflower soup is a creamy and indulgent option that is both low in carbs and packed with flavor.

The cauliflower adds a creamy texture to the broth, while the chicken thighs provide a savory richness that makes the soup both satisfying and filling. It’s a comforting dish that is perfect for cooler days or when you’re craving something hearty yet healthy.

Ingredients:

• 4 skinless chicken thighs, boneless and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cauliflower florets
• 1/2 cup heavy cream
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken chunks and season with salt and pepper. Brown the chicken on all sides for 6-8 minutes, then remove and set aside.
2. In the same pot, add the onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the turmeric and bring the broth to a simmer.
4. Return the chicken to the pot and cook for 15-20 minutes, or until the chicken is fully cooked.
5. Add the cauliflower florets and cook for another 5-7 minutes, or until the cauliflower is tender.
6. Stir in the heavy cream and let the soup simmer for an additional 3-4 minutes to thicken.
7. Adjust seasoning with salt and pepper to taste and garnish with fresh thyme before serving.

This keto chicken thigh and cauliflower soup is creamy and comforting, with the cauliflower adding a smooth texture to the broth.

The turmeric adds a subtle warmth to the soup, while the chicken remains juicy and flavorful. This is a great soup for anyone looking for a filling, low-carb dish.

Keto Chicken Thigh and Celery Root Soup

This hearty keto soup features tender chicken thighs and the mild, earthy flavor of celery root (also known as celeriac), a low-carb root vegetable that mimics the texture of potatoes without the carbs.

The result is a rich, creamy, and satisfying bowl of soup that’s perfect for cool weather or any time you crave comfort food with a healthy twist.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon avocado oil or olive oil
• 1 small celery root, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Season chicken with salt and pepper, then brown on both sides for about 6-8 minutes. Remove and set aside.
2. Add onion and garlic to the pot and sauté until translucent.
3. Add the diced celery root and thyme. Cook for 5 minutes, stirring occasionally.
4. Pour in the chicken broth and return the chicken to the pot. Simmer for 25–30 minutes, until the celery root is soft and the chicken is fully cooked.
5. Remove chicken, shred or cube it, and return it to the soup.
6. Stir in the heavy cream, adjust seasonings, and simmer for another 5 minutes.
7. Garnish with chopped chives before serving.

Keto chicken thigh and celery root soup is a creamy, comforting alternative to potato-based soups. Celery root gives it the heartiness you crave while keeping it low-carb.

This soup is rich, earthy, and perfect for cozy nights or meal prepping for a warm keto lunch.

Keto Chicken Thigh and Lemongrass Coconut Soup

Inspired by Thai flavors, this keto chicken thigh and lemongrass coconut soup is light, aromatic, and packed with flavor.

The creamy coconut milk blends beautifully with the citrusy zing of lemongrass and the warmth of ginger, creating a balanced and exotic keto-friendly dish that’s both refreshing and comforting.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into strips
• 1 tablespoon coconut oil
• 1 stalk lemongrass, chopped and smashed
• 1-inch piece of fresh ginger, sliced
• 2 garlic cloves, minced
• 1 small chili (optional), sliced
• 4 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add lemongrass, ginger, garlic, and chili. Sauté for 2–3 minutes until fragrant.
2. Add chicken broth and bring to a gentle boil. Simmer for 10 minutes to infuse the broth with flavor.
3. Strain out the solids (lemongrass and ginger) or leave them in for extra intensity.
4. Add the chicken thighs and cook for 12–15 minutes until fully cooked.
5. Stir in the coconut milk, fish sauce, and lime juice. Simmer another 5 minutes.
6. Taste and adjust seasoning with more lime or fish sauce if needed. Garnish with fresh cilantro.

Keto chicken thigh and lemongrass coconut soup is a flavor-packed, aromatic delight that brings Southeast Asian flair to your low-carb routine.

The blend of herbs, coconut milk, and juicy chicken thighs makes this a nourishing, exotic soup perfect for spicing up your meal prep.

Keto Chicken Thigh and Artichoke Soup

This Mediterranean-inspired keto chicken thigh and artichoke soup is a tangy, savory dish loaded with heart-healthy ingredients.

Artichoke hearts bring a slightly nutty and lemony flavor, perfectly complementing the rich chicken thighs. Combined with garlic, herbs, and olive oil, it’s a bright and satisfying soup ideal for a light yet filling keto meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) quartered artichoke hearts, drained
• 1 teaspoon dried oregano
• 4 cups chicken broth
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Season chicken thighs and brown on both sides, about 5-6 minutes. Remove and set aside.
2. Add onion and garlic to the pot. Cook for 3–4 minutes until fragrant and translucent.
3. Stir in artichoke hearts and oregano. Cook for 2–3 minutes, allowing the flavors to develop.
4. Add chicken broth and lemon juice. Return chicken to the pot and simmer for 20 minutes.
5. Remove chicken, shred or chop it, and return it to the soup.
6. Taste and adjust with salt and pepper. Garnish with chopped parsley before serving.

Keto chicken thigh and artichoke soup is a zesty, Mediterranean-style option that’s both refreshing and satisfying.

The tang of lemon and artichokes pairs beautifully with tender chicken, creating a flavorful low-carb soup that’s anything but boring.