keto chicken soup

Low Carb Creamy Chicken Mushroom Soup - A luxurious ketogenic chicken soup recipes with a rich silky mushroom broth, and hearty chunks of chicken and mushrooms.&nbsp;

Low Carb Creamy Chicken Mushroom Soup

unsalted butter

onion,

celery

garlic, (peeled and minced)

mushrooms, (mixed varieties)

rosemary

thyme

dry sherry

chicken breast

chicken broth

heavy cream

cornstarch ((or arrowroot for ketogenic))

parsley

Salt (and pepper)

Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.&nbsp;

Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.&nbsp;

Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.

When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.

Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.

https://content.jwplatform.com/videos/Xk8ec8NR.mp4

Low Carb Creamy Chicken Mushroom Soup  - A ketogenic recipe with hearty chunks of protein and a silky broth.

Feel Better Chicken Soup with lemon and ginger. A delicious and EASY low-carb, keto soup that you can make in an Instant Pot, Stove top or in a slow cooker. Simple and healthy! Add rice, quinoa, noodles or beans! (Inspired by Bon Appetit)

Feel Better Chicken Soup Recipe

olive oil

celery, chopped

fresh ginger, chopped

4-8 garlic cloves, rough chopped (I like 8)

water

salt

bay leaves

white pepper (or use regular)

chicken

——–

lemon juice

chili flakes

cilantro parsley

sesame oil (optional, tasty)

Heat oil in a big pot or dutch oven over medium heat. Add onion, celery, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.

Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it&#8217;s gently simmering, covered for 20 mintues. If using breasts, check at 15.

Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. If done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.

Squeeze with lemon, taste and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony, and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.

Ladle it over cooked rice or noodles or just on its own.

Garnish with scallions or cilantro (or both) and a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha).

STOVE TOP INSTRUCTIONS:

I was digging around in my freezer and found chicken breast and chicken tenders, which is like finding gold these days because there is no chicken to be found in the stores. I am a chicken thigh kind of gal and came here for inspiration beyond a chicken burger. This soup was perfect! It came together quickly and for such a short list of ingredients was ridiculously flavorful. The hardest part was shredding the chicken. I ladled it over ramen noodles and topped with Aleppo chili flakes and green onions. We didn’t stop for a pic, sorry. Love your blog, Sylvia! Thank you for sharing.

My whole family loved this soup. It is delicious. Thank you, Sylvia :)

This was delicious!  I followed the recipe and added white rice.  My family loved it.  Such a great twist on chicken soup with ginger and lemon.  There were no leftovers.  I cannot wait to make it again.

I made this dish in my InstaPot - so quick and delicious. Flavors are so good together, I did not add any rice or noodles, but topped with cilantro and chili oil. Thanks Sylvia for another fantastic, pairing of flavors.

I am not a good cook. Only about half of the things I try to make turn out well enough that I want to save the recipe. But I had all the ingredients and I love ginger and garlic, so I decided to try this soup. I am so pleased! It turned out great and I will definitely make it again. I had only about 1 lb of chicken thighs so I left out one of the cups of water. I had leftover rice so I ladled my soup onto that, after leaving it out for a while to take the chill off. I also added a tiny bit of sesame oil to my bowl as suggested. Thank you!

I made it and it was exceptionally tasty. I added quinoa, kale, Spinach and extra lemon. Boy it was delicious. Thanks for sharing such a tasty recipe!

The recipe stands up to its name...
I’m feeling much better❤️
Thank you!

this recipe is delicious  Love the kick of ginger and lemon.

I make this all of the time now. Simple ingredients, simple instructions, complex &amp; deep flavors. Love this recipe!

Really delicious! Definitely cooking this again!

https://content.jwplatform.com/videos/XicLJrLy.mp4

Feel Better Chicken Soup Video

Rich and creamy soup with the perfect amount of spicy jalapeño heat!

Keto Jalapeño Popper Chicken Soup

chicken, shredded/diced

bacon

butter

garlic clove, chopped

-1 cup(roughly 4-6 large jalapeños)

cream cheese (room temperature)

heavy whipping cream

cheddar cheese

paprika

cumin

pepper

cilantro

This keto chicken soup is a creamy soup sing shredded chicken and some vegetables. It will definitely be a hearty meal that warms you from the inside out.

Keto Chicken Soup

onion

carrot

tbsp thyme leaves, finely chopped

½ tsp pepper

garlic,

chicken stock

pure cream ((HWC))

Peel and finely dice the onion, carrot and celery stalks

Heat a large pot over medium heat and add the butter to melt

Add the onion, carrot, celery, thyme and salt &amp; pepper to the pot. Saute over medium heat for about 20 minutes until the carrot is just cooked and the mixture is fragrant, stirring every few minutes. You don&#039;t want this mixture to brown, so make sure to adjust the temperature of the burner down where necessary

Add the garlic to the pot and cook for approximately one minute, stirring, until fragrant

Add the chicken stock/broth and shredded chicken to the pot and bring to a simmer. Simmer for 5 minutes

Add the cream and taste for seasoning and add more salt if required. Heat through gently and then it is ready to serve

If you are looking for a keto soup make sure you give this keto chicken soup recipe a try. Love our content and want to support us, join our Patreon! - https://bit.ly/2AIDZC4

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In this video Erika and Dan cook a delicious creamy chicken soup. This keto chicken soup is a perfect soup for winter weather.

Keto chicken soup - quick and easy winter recipe!

Instant Pot Chicken Artichoke Soup with Wild Rice - a light, healthy and brothy soup with vegetables, wild rice and artichoke hearts with only 15 minutes of hands-on time! A quick and easy dinner recipe! Keto-friendly ( rice is optional - see notes)

 Chicken Artichoke Soup with Wild Rice

-6 fat garlic cloves, rough chopped

carrots,

rice

Herbs de Provence

bay leaves- optional

salt,

cayenne

——

Set Instant Pot to &#8220;Saute&#8221; function.

Add the oil and saute onion and garlic, for 4-5 minutes, until fragrant.  Add carrots, celery, chicken, chicken broth and water, wild rice,  herbs de Provence, bay leaves, salt, pepper and cayenne.

Set instant pot to high pressure for 25 minutes.  Naturally release for at least 10 minutes, then feel free to manually release.  Set back to &#8220;saute&#8221; function and shred the chicken using two forks.

Add the frozen artichoke hearts and lemon juice and cook until heated through , about 5 minutes.

Add a couple of big handfuls of chopped baby spinach (or arugula), and taste. Adjust salt and lemon to your liking. Add more cayenne if you like.

Serve and garnish with fresh Italian parsley, a drizzle of good olive oil or grated parmesan or romano cheese.

Made this for dinner tonight on a snowy, cold Sunday. I forgot to buy carrots for it and it was still amazing--warming, filling, and totally delish. Oh and easy. A keeper for sure.

Just amazing. I added an extra 2-3 cups of zucc. I think this might cure my cold that won't leave. My one question, Sylvia, is that my wild rice was still too chewy after cooking as directed. It sat for an hour on low in the instant pot and by then was ok. Any ideas? Should I have soaked it first or cooked it first? In any case, this is the most amazing soup.

This recipe was a crowd pleaser! Made it with Minnesota black wild  rice and prepared it on the stove top. It took about an hour to cook due to the rice, but it smelled fantastic and was totally worth the wait. The lemon juice and artichoke hearts were a game changer. I topped with grated Parmesan cheese and a drizzle of olive oil and it had a nice Italian flair. The leftovers were equally delicious. I’ll definitely be making this again.

I make at least two recipes a week. All amazing. Tghis soup is easy and delicious. thank you!

I've never commented on an online recipe before, although I've enjoyed and modified many, but I LOVED your flexibility in this one... options, etc. I plan to make this the day my artichokes arrive to my co-op... I'm really excited to try it... going with the wild rice and fresh grated pram per bowl. I can hardly wait.... thanks! 😊

I know soups are supposed to be eaten during winter, but the ingredients of this one made me want to try it during the hot summer of Shanghai.

I absolutely loved it! It did take me way longer than 10 minutes to prep it, but that's because I'm a rather slow person, and still new at using my Instant Pot so I'm not multitasking much yet.

I really enjoyed the flavors, and the fact that the dish itself was so nutritious. I'll probably add more lemon juice next time though as I feel it wasn't enough for me.

Thank you for sharing this recipe.

Fabulous recipe!! Very easy and super flavorful. Thank you for sharing.

Very good! We really liked the addition of wild rice, making a wonderful textural component to the soup. 
But when I tried to download it into my Paprika recipe app., it said access denied from Sucuri  website firewall. I have downloaded other recipes from your site, so I assume there is a problem with this particular recipe. Just wanted to let you know.

I made this a month or so ago, loved it, and immediately shared it with a relative. Today I went back to look at the recipe, and I’m puzzled. I clearly remember an instruction to add a little sour cream at the end (which was delicious!) but now there is no mention of it. Did you modify the recipe?

I was searching the internet for a different chicken soup recipe. One family member is being low carb so I left out the rice. One family member is allergic to citrus so I also omitted the lemon juice. it might be a bit spicy for some but I thought it was perfect. I used the instapot and it was super easy. When I make it again I plan on adding more spinach ( I did two large handfuls but more would just be more delicious) I also used canned artichoke hearts as neither store in town carried the frozen artichoke hearts. I subscribed. Thank you!!

Make this flavourful keto chicken soup from scratch in 40 minutes! It is great for a quick and easy dinner or to put in a soup flask and take to work. It contains only 7.6 grams of net carbs per generous serving.

The Best Low Carb Keto Chicken Soup

butter olive oil

yellow onion (finely diced (87 grams))

carrots (peeled and chopped (122 grams))

leek (chopped (67 grams))

celery (chopped (120 grams))

thyme leaves (chopped)

garlic (minced)

chicken stock (1.5 litres)

salt (or

tsp black pepper (or

chicken (300 grams)

cavolo nero or kale (50 grams)

Heat 1 tbsp of butter or olive oil in a non stick soup pot and sauté on a medium heat the onion, carrots, leek and celery with chopped thyme and about 2/3rds of the parsley for about 5 minutes until beginning to soften. Add the garlic and sauté for another 2 - 3 minutes.

Add the stock, bay leaves, season and bring to boil. Reduce to a simmer and cook with lid on for 15 minutes.

Add the cooked chicken. Remove half mixture and bay leaves and pulse with stick blender. This thickens the soup and adds flavour.

Add the rest of soup back into the pan along with the greens and simmer until they soften (about 1 minute.)

Mix the lemon juice with olive oil and swirl into the soup and top with fresh parsley. Adjust seasoning to taste and enjoy. To make it even more delicious I like to swirl through a little butter at the end before serving too!

https://content.jwplatform.com/videos/pDVA2JS6.mp4

Warming, comforting and hearty: homemade Keto chicken soup is like a hug in a bowl! This easy low carb and Paleo recipe is packed with chicken, vegetables, fresh herbs and plenty of flavour.

This Keto Chicken Soup with cauliflower rice is ultra-comforting, delicious and ready in less than 40 minutes. It's low-carb, kid-friendly, paleo-friendly, dairy free, grain free and gluten free, too!

Keto Chicken Soup with Cauliflower Rice (Low Carb and Gluten-free)

avocado oil

celery,

onions

salt and pepper,

thyme leaves

chicken thighs, cubed

riced cauliflower (about 2 cups)

Heat the oil in a large saucepan over medium heat. Add the celery and onions and season with salt and pepper. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.

Add the garlic, thyme, and paprika and cook until fragrant, about another minute. Stir in the broth and bring to a boil.

Add the chicken and riced cauliflower and reduce the heat to a simmer. Cook until the chicken is cooked through and the cauliflower is tender, about 12 minutes. Adjust the salt and pepper to taste.

Delish! Grated sharp provolone on top…so good and easy!

Very satisfying, tasty and delicious. Served to non keto friends too who absolutely loved it. I added a Tbsp of Dijon mustard for flavour and then small handful of chopped cooked bacon on the top as garnish just before serving. I had left it overnight and it thickened up considerably so I then added about 1/2-1 cup more of chicken broth so it wasn’t quite so ‘solid’… very hearty and yummy. Thanks

Hmm, really nice thanks for sharing. Would really love to try it out.

This soup was an instant family favorite! Quick, easy, healthy, and delicious! Even my daughter who doesn’t like soup loves this one! I make it every week or two! Thank you for such a great recipe!

Very tasty and filling! Instead of avocado oil I used schmaltz to brown the chicken first. This adds even more flavor. I also used smoked paprika. My husband, who is not a soup fan, loves this meal!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1635531695/zwyc0ilvk3ttz0wubnii.mp4

This Keto Chicken Soup with cauliflower rice is ultra-comforting, delicious and ready in less than 40 minutes. It's low-carb, kid-friendly, paleo-friendly, dairy free, grain free and gluten free, too

Warm and comforting, this Low Carb Chicken Pot Pie Soup has all the delicious flavors of a freshly baked pot pit, but is soup form and without all the extra carbs.

Chicken Pot Pie Soup - low carb, gluten free

carrots, diced

chicken breasts

sea salt

onion powder

black pepper

peas

Heat the olive oil in a large dutch oven or stock pot, over medium heat. Add the celery and carrots and sauté until they are crisp-tender.

Add the chicken, garlic, salt, thyme, onion powder and black pepper. Continue cooking until the chicken is cooked through.

Pour a little bit of the chicken stock into the pot to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pan. Add the remaining chicken stock, bring to a boil and then reduce to simmer. Simmer for 10 minutes.

Stir in the heavy cream, cheddar cheese and peas, simmer for an addition 30 to 40 minutes, stirring frequently.

So glad I stumbled across this recipe as I already had everything in hand…. It was fantastic, definitely will make this again and again!! Thank you

...let me just tell you a secret....I wish I was sick and it was cold out!  I could eat this for all 3 meals AND snacks~. I added some frozen spinich and about 1/2 cup frozen peas; added the rest of the cream in the bottle, maybe 1/4 cup and one handful of chese extra..............the result?  Pure Heaven!

Heaven in a bowl! I have enough for a couple of days unless my husband eats it all. It tastes like the chicken pot pie I used to make except in a soup. Definitely recommend.

omg!  this was so tasty!  I added onion, mushrooms and some red pepper and it was soooo good!  my husband said "There's a lot of people paying big money and not eating as good as we are!"  THIS is a keeper!

Creamy keto white chicken chili made with tender chicken thighs, cauliflower rice and a spicy, creamy broth. This beanless white chili recipe is a hearty bowl of keto comfort on a cold Fall or Winter day. 

Keto White Chicken Chili

chicken thighs

(14.5 ounces) can diced tomatoes

(4.5 oz) can diced green chiles

chili powder

garlic powder

oregano

oz cream cheese,

(10 oz) cauliflower rice, frozen or fresh

toppings for chili- avocado, limes, cheese, cilantro

Add ingredients

Add chicken thighs, chicken broth, diced tomatoes, green chiles, heavy cream and seasonings to the liner of the Instant Pot. Stir to combine.

Pressure cook

Spread cubed cream cheese around the chicken chili broth mixture. Secure the Instant Pot lid and set the valve to seal. Pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before releasing the remaining pressure manually by turning the valve to vent.

Shred chicken

Shred chicken using an electric mixer or two forks.

Add cauliflower rice

Add cauliflower rice. Let set for 2 minutes until cauliflower rice is heated through.

Slow cooker instructions

Add the chicken broth, diced tomatoes, diced chiles and seasonings to the liner of a slow cooker. Mix to combine. Add in chicken thighs and cream cheese. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Twenty minutes before you want to eat, add in cauliflower rice.

https://www.youtube.com/watch?v=G_Ws253aorc

This Low-Carb Spicy Chicken Soup recipe boasts Indian takeout inspired flavors. If you love chicken tikka masala, you&#039;re going to love this soup. This hearty soup makes a delicious low-carb dinner that the whole family will love. Keto-friendly, gluten-free, and grain-free.

Top 13 keto chicken soup recipes from across the web

The most viewed keto chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 13 keto chicken soup recipes from across the web

The most viewed keto chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Creamy Chicken Mushroom So...

Feel Better Chicken Soup Recipe

Keto Jalapeño Popper Chicken Soup

Keto Chicken Soup

Chicken Artichoke Soup with Wild R...

The Best Low Carb Keto Chicken Soup

Keto Chicken Soup with Cauliflower ...

Chicken Pot Pie Soup - low carb, gl...

Keto White Chicken Chili

Low-Carb Spicy Chicken Soup

Lemon Chicken Soup Recipe (Avgolemo...

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The most viewed keto chicken soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine