Enjoy this filling Low Carb Chicken Soup that is Keto friendly and delicious. It’s a satisfying and perfect meal anytime of the year.
Carrots and onions are not normally part of the Keto diet but they are essential to a tasty soup.
Rather than omitting them completely, I have changed the ratio in the typical mirepoix to include more celery and a much smaller amount of carrots and onion.
The small amount in your typical serving won’t be enough to kick you out of ketosis but it will make your soup much more delicious.
Looking for more Delicious Keto Recipes?
Check out some of my favourites:
Keto Bell Pepper Meatball Subs
Spinach & Feta Stuffed Chicken
Low Carb Chicken Soup (Keto Friendly)
Ingredients:
2 lbs chicken breast
8 cups chicken broth
4 tbsp butter or Olive Oil, divided
2-3 stalks celery, sliced
1 small onion, diced
2 medium carrot, roll cut
1 large Zucchini, diced
3 garlic cloves, minced
zest & juice of 1 lemon
2 Bay leaf
1 tbsp oregano
salt & Pepper to taste
Directions:
In a large pot over medium-high heat, melt 2 tbsp butter (or oil) and cook the chicken. Do not let it brown. Set aside.
Add the remaining butter (or oil) and add all the vegetables, garlic, lemon zest and bay leaf. Stir and saute for 2-3 minutes.
Reduce the heat to medium and add the oregano and lemon juice.
Stir and cook until the vegetables are softened, about 2-3 minutes.
Add the chicken broth and bring it just short of a boil.
Reduce to a simmer then add chicken, salt and pepper to taste.
Low Carb Chicken Soup (Keto Friendly)
Ingredients
- 2 lbs chicken breast
- 8 cups chicken broth
- 4 tbsp butter or Olive Oil, divided
- 2-3 stalks celery, sliced
- 1 small onion, diced
- 2 medium carrot, roll cut
- 1 large Zucchini, diced
- 3 garlic cloves, minced
- zest & juice of 1 lemon
- 2 Bay leaf
- 1 tbsp oregano
- salt & Pepper to taste
Instructions
- In a large pot over medium-high heat, melt 2 tbsp butter (or oil) and cook the chicken. Do not let it brown. Set aside.
- Add the remaining butter (or oil) and add all the vegetables, garlic, lemon zest and bay leaf. Stir and saute for 2-3 minutes.
- Reduce the heat to medium and add the oregano and lemon juice.
- Stir and cook until the vegetables are softened, about 2-3 minutes.
- Add the chicken broth and bring it just short of a boil.
- Reduce to a simmer then add chicken, salt and pepper to taste.
Nutrition Information:
Yield:
8Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.