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Whether you’re focused on meal prep or just want a big bowl of soup to warm you up, this Keto Chicken Soup will be a hit. You’ll find juicy chunks of my cast iron skillet chicken breast, a quick and savory herbal broth, as well as loads of veggies. Perfect for those looking for a low-carb chicken noodle soup option. Each bowl is about 3g net carbs.
Why Make This
- Great for meal prep: Soup is perfect for meal prep because you can prep it for the coming week & just reheat a bowl when you’re ready.
- Perfect freezer meal: This also works well as a freezer meal option. Just put it in the freezer pre-portioned and thaw overnight.
- Easy, yet packed with flavor: You’ll be surprised at how so few spices and so little hands on time come packed with so much flavor.
- Chicken Bouillon: I use bouillon in quite a few recipes (e.g., creamy tomato soup, cauliflower rice pilaf, and pressure cooker pot roast). I prefer it over regular broth because it has more flavor and creates easy sauces. If you don’t have any, feel free to substitute the bouillon and water for bone broth or regular broth.
- Sea Salt: I salted this keto chicken soup to my preference. But, you can always add salt when the soup is finished to your taste. Bouillon will add salty flavor so you might find that you can skip the sea salt.
How to Make Low Carb Chicken Soup
Season both sides of the chicken and sear it in the pan. Add the vegetables and sauté those too (photo 1).
Add the bouillon, broth, and bay leaves. Simmer until the chicken is cooked through (photo 2).
Remove the chicken from the pot and cut it into bite-sized pieces or shred it (photo 3).
Add the frozen cauliflower rice and continue to simmer until it is warmed (photo 4).
Top Cooking Tips & FAQs
- Don’t leave any spices behind: The spices for the chicken are also used to add herb flavors to the broth. Be sure sure to coat your chicken breasts with the spice mixture so that you use up all of it.
- Store in the refrigerator or freezer: I’ve enjoyed this soup for up to 5 days when it is stored in the refrigerator. If you aren’t ready to eat it all, just portion it, and store the individual bowls in the freezer for when you’re ready to enjoy it.
More recipes to enjoy:
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Keto Chicken Soup Recipe
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Seared Chicken Breast
Soup Add-ins & Broth
- 3/4 cup carrots, chopped
- 1 cup celery, chopped
- 4 tsp Chicken Bouillon, low-sodium
- 4 cups Water
- 3 bay leaves
- 1 cup Cauliflower Rice, frozen
To sear the chicken breasts:
- Mix the Italian seasoning, garlic powder, sea salt and black pepper in a small bowl
- Sprinkle them on both sides the chicken breast
- Heat olive oil in a large pot or dutch oven to medium heat
- Cook the chicken breast for 3-4 minutes per side (to sear/brown both sides)
To Complete the Soup:
- Move the chicken to the outer edges of the pot. Add the carrots and celery to the center of the pot. Cook for 2 minutes (to get the vegetables slightly tender)
- Add bouillon, water, and bay leaves to the pot. Stir until the bouillon is incorporated.
- Cover the pot and cook on medium-low for 10-15 minutes (to cook the chicken)
- Remove the chicken from the pot and cut it into bite-sized pieces
- Add the chicken bites and cauliflower rice to the pot. Cook for an additional 2-3 minutes (enough time to the cauliflower to heat through)
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!