Keto Chicken and Vegetable Soup

This warming Keto Chicken and Vegetable Soup is a hearty and nutritious meal, perfect for any time of the day. Packed with succulent chicken, vibrant vegetables, and a rich, flavorful broth, it's a comforting keto-friendly option that's both filling and delicious.

Course Dinner

Cuisine American

Keyword Healthy Chicken Soup, keto chicken soup, keto soup recipe, low carb chicken vegetable soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 280kcal

Equipment

Large pot
Cutting board
Chef’s knife
Measuring cups and spoons

Ingredients

1 pound chicken breast, cubed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium celery stalks, chopped
1 medium carrot, diced
1 small zucchini, diced
4 cups chicken broth, low-sodium
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 bay leaf
2 tablespoons fresh parsley, chopped for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the cubed chicken breast and cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
Add the chopped celery and diced carrot to the pot. Continue to cook for another 5 minutes, stirring occasionally.
Return the browned chicken to the pot along with the diced zucchini, chicken broth, dried thyme, dried rosemary, salt, black pepper, and bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the bay leaf and adjust seasoning to taste. Serve hot, garnished with fresh parsley.

Notes

For a thicker soup, you can add a keto-friendly thickener like xanthan gum; start with 1/4 teaspoon and adjust as needed.

Feel free to swap out or add other low-carb vegetables to your taste, such as spinach or mushrooms.

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition