This delicious recipe is for keto chicken soup which is the same as any other chicken soup without all of the carbs that come from noodles, rice or potatoes. Instead there are just lots of good veggies and lots of chicken. It is a perfect keto meal that is easy to make, delicious to eat and your family will love it for lunch or dinner. If you have leftovers it stores easily in the refrigerator or long term in the freezer.
- 1 rotisserie chicken, shredded (approx. 4 cups)
- 1 tbsp olive oil
- 2 cup chopped celery
- 2 cup chopped onion
- 2 cup chopped carrots
- ½ tbsp chopped garlic
- ½ tsp salt
- ½ tsp pepper
- 1 tsp thyme
- 1–2 bay leaves
- 3 quarts of chicken stock, or broth
- Get a large cutting board and a sharp knife.
- Cut up your veggies and set them aside.
- Cut up your chicken and put that aside too.
- Add the oil to the pan and start to lightly saute the veggies, adding them one at a time, celery, carrots, onions and garlic.
- Add the spices and stir together well.
- Now you can add your broth or stock. Add the bay leaves.
- Next add the spinach and then the chicken. Give it a good stir.
- Put on the lid and simmer for 1 hour or until the veggies and chicken are soft.
5.1 NET CARBS PER SERVING
Buy your chicken in advance when it’s on sale so you can cook it up and freeze it in portions. That way when you need to cook a quick meal the meat will be ready to go.
So do not overcook your veggies until they are mushy.
Pre-cook your low carb noodles or rice and then add them to the pot after the soup is cooked or add them to your individual bowls.
Storing: Store your keto chicken soup in the refrigerator in an airtight container for 4-5 days.
Reheating: It is easy to reheat your low carb chicken soup in the microwave for 1-2 minutes or on the stove top in a saucepan on medium heat until it reaches the desired heat.
Freezing: Your low carb soup will freeze well in an airtight container for about 3 months.
- Category: Main Courses
- Method: Boiling
- Cuisine: American
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