Description
This low carb keto chicken soup is a hearty, flavorful, and healthy meal perfect for anyone following a ketogenic or low-carbohydrate diet. Packed with fresh vegetables, tender shredded chicken, and a creamy texture created by blending half the soup, it is both comforting and nourishing. The soup is enhanced with fresh herbs and a splash of lemon juice to brighten the flavors, making it perfect for a cozy lunch or dinner.
Ingredients
Soup Base
- 1 tbsp butter or extra virgin olive oil
- 1 1/4 small yellow onion, finely diced (87g)
- 2 medium carrots, peeled and chopped (122g)
- 1 small leek, chopped (67g)
- 3 medium stalks celery, chopped (120g)
- 1 tbsp thyme leaves, chopped
- 8 g fresh parsley, chopped (divided)
- 1 garlic clove, minced
- 1.5 quarts chicken stock (1.5 litres)
- 2 bay leaves
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
Chicken and Greens
- 2.5 cups cooked shredded chicken (300g)
- 1 cup chopped cavolo nero or kale (50g)
Finishing Touches
- Squeeze of lemon juice
- 1 tbsp olive oil
- 1 tsp fresh parsley, for garnish
- Optional: a little butter to swirl before serving
Instructions
- Sauté Vegetables: Heat 1 tablespoon of butter or olive oil in a non-stick soup pot over medium heat. Add the finely diced onion, peeled and chopped carrots, chopped leek, and chopped celery along with the chopped thyme and about two-thirds of the fresh parsley. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and sauté for an additional 2 to 3 minutes until fragrant.
- Add Stock and Simmer: Pour in the chicken stock and add the bay leaves. Season with salt and black pepper to taste, considering the saltiness of your stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for 15 minutes to develop flavor.
- Add Chicken and Blend: Stir in the cooked shredded chicken. Remove half of the soup mixture along with the bay leaves and carefully pulse it with a stick blender until smooth. This step thickens the soup and intensifies its flavor.
- Add Greens and Heat Through: Return the blended soup back to the pot along with the remaining soup. Add the chopped cavolo nero or kale and simmer for about 1 minute until the greens soften slightly.
- Finish and Serve: Mix the lemon juice with olive oil and swirl it into the soup. Top with the remaining fresh parsley. Adjust seasoning as desired. For an extra touch of richness, swirl a little butter into the soup before serving. Enjoy your comforting and delicious low carb keto chicken soup!
Notes
- You can use either butter or olive oil for sautéing depending on your preference or dietary needs.
- If you prefer a chunkier soup, you can skip blending half the mixture.
- Adjust salt and pepper to taste, especially if your chicken stock is already salted.
- Use fresh herbs for best flavor but dried thyme can be substituted if needed (use about 1 teaspoon dried).
- Adding a little lemon juice at the end brightens up the flavor and balances richness.
- This soup stores well in the refrigerator for up to 3 days and freezes well for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
