This recipe is a little rebellion against the usual keto fare. It’s a reminder that even low-carb dishes can feel indulgent and warm. I love how the flavors meld together—smoky chicken, bright herbs, and that rich, savory broth. It’s perfect for chilly nights or when you need something soothing but still wholesome.

Why I Keep Coming Back to This Recipe

It’s simple, adaptable, and feels like a warm hug in a bowl. The flavor balance is spot-on—comforting but not heavy. Plus, it’s easy to tweak with what’s in the pantry, making it a reliable go-to for busy nights or when I crave something nourishing.

Breaking Down the Key Ingredients

Chicken breast or thigh: I prefer thighs for more flavor and juiciness, but breasts work fine. Use pre-cooked or poached chicken to save time.: Adds protein, tender, and absorbs flavors beautifully.

Chicken broth: I use homemade if I have it, but a good quality store-bought works. Look for low-sodium, so you control the salt.: The soup’s backbone—rich, savory, and deeply comforting.
Celery: Fresh, crisp, with a subtle peppery crunch. Swap with fennel for a sweeter, anise note.: Provides freshness and texture.

Garlic and onion: Aromatic essentials, sautéed until fragrant. Roast garlic for a sweeter note if preferred.: Builds the base of flavor, adding depth and warmth.
Herbs: Parsley and thyme are my go-tos. Use fresh for brightness or dried in a pinch.: Lift the broth and add herbal freshness.

Lemon juice: Brightens the soup and cuts through richness. Skip if you prefer a mellow profile.: Gives a zing that lifts the overall flavor.

Tools and Equipment You’ll Need

Large heavy-bottomed pot: To evenly distribute heat and prevent scorching.

Wooden spoon: For gentle stirring and avoiding scratches.
Measuring spoons and cups: To keep seasoning and liquids just right.
Sharp knife: For chopping vegetables and chicken.
Cutting board: A sturdy surface for prep.

Step-by-Step for a Heartwarming Keto Chicken Soup

Step 1: Heat a large heavy-bottomed pot over medium heat, about 5 minutes, until it feels warm to the touch.

Step 2: Add a splash of olive oil, then toss in chopped onion and garlic. Sauté until fragrant, about 3-4 minutes, until translucent.

Step 3: Drop in shredded chicken and a handful of chopped celery. Cook for another 2 minutes, stirring often, until everything starts to smell smoky.

Step 4: Pour in chicken broth, add herbs, and bring to a gentle boil. Reduce heat to low and simmer for 20 minutes.

Step 5: Taste and adjust salt, pepper, or herbs. Serve hot, garnished with fresh parsley or a squeeze of lemon.

Keto Chicken and Herb Soup

This hearty keto chicken soup combines smoky shredded chicken, fresh herbs, and crunchy celery in a rich, savory broth. The dish features tender ingredients simmered together to create a warm, comforting bowl with a bright, flavorful finish. Perfect for chilly nights, it offers a wholesome, satisfying texture with vibrant herbal notes.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 cups shredded cooked chicken preferably thighs for flavor
4 cups chicken broth low-sodium preferred
2 stalks celery chopped
3 cloves garlic minced
1 medium onion diced
2 tablespoons olive oil
1 tablespoon fresh parsley chopped
1 teaspoon dried thyme
1 tablespoon lemon juice freshly squeezed
to taste salt and pepper

Equipment

Large heavy-bottomed pot
Wooden spoon
Measuring spoons and cups
Sharp Knife
Cutting board

Method

Start by dicing the onion and chopping the celery and garlic, preparing everything for sautéing.
Heat a large heavy-bottomed pot over medium heat, then add olive oil. Once shimmering, add the diced onion and cook until translucent, about 3-4 minutes, releasing a fragrant aroma.
Add the minced garlic and chopped celery to the pot. Sauté everything together for another 2-3 minutes until the garlic is fragrant and the celery begins to soften.

Pour in the chicken broth, then stir in dried thyme and season with salt and pepper to taste. Bring the mixture to a gentle boil.
Once boiling, add the shredded cooked chicken to the broth. Reduce the heat to low and simmer uncovered for about 15 minutes, allowing flavors to meld and the soup to heat through.
Taste the soup and adjust seasoning with additional salt or pepper if needed. Then, stir in fresh parsley and a squeeze of lemon juice to brighten the flavors.

Serve the hot soup in bowls, garnished with extra herbs if desired. Enjoy the cozy, flavorful warmth in every spoonful.

Notes

For extra smoky flavor, add a pinch of smoked paprika or a dash of liquid smoke during simmering.

Cooking Checkpoints & Tips to Keep in Mind

Ensure broth is simmering gently, not boiling vigorously, to keep flavors intact.
Taste the soup after 15 minutes of simmering to adjust seasoning before serving.

The chicken should be shredded easily and the vegetables tender but not mushy.

Common Mistakes & How to Fix Them

Oversalting the broth.? Add too much salt initially? Dilute with extra broth or a splash of water.

Cooking at too high a temperature.? Lettuce burn or stick? Turn down the heat and stir more often.
Overcooking the vegetables.? Vegetables turning mushy? Shorten simmer time or add them later.
Undercooked chicken.? Chicken not shredding well? Cook longer or use pre-cooked shredded chicken.

This soup isn’t just about staying low-carb. It’s about capturing those familiar, comforting flavors with a modern twist. Feel free to swap herbs or add a dash of hot sauce for extra kick. Dive in with a spoon and enjoy the simple, nourishing act of slow-cooked love.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.