12 Keto Chicken Soup Recipes That Make Low Carb Comfort Easy

Keto chicken soup recipes work because chicken thighs stay tender and rich while they simmer, and cream, cheese, or cauliflower thicken the broth without any starch. The versions below take that same foundation in twelve genuinely different directions, from bright lemon to smoky green chile.

Start with Classic Creamy Keto Chicken Soup for a benchmark bowl. Move to Buffalo Chicken Soup with Cauliflower Rice for heat, Thai Coconut Curry Chicken Soup for bright spice, and Chicken and Almond Flour Dumplings when you want something hearty and slow.

Which Keto Chicken Soup Should You Make?

Classic Creamy Keto Chicken Soup

This is the bowl I turn to when I want a chicken soup that tastes like the old standard but has none of the noodles. You get a rich, velvety broth from heavy cream and a little cream cheese, with tender chicken and soft celery in every spoonful.

Ingredients (makes 6 servings)

• Chicken thighs, boneless and skinless: 900 g (2 lb)
• Butter: 3 tbsp
• Yellow onion, diced: 1 medium
• Celery stalks, sliced: 3
• Garlic cloves, minced: 4
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 240 ml (1 cup)
• Cream cheese, softened: 85 g (3 oz)
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Melt the butter in a large pot over medium heat and brown the chicken thighs for 5 minutes per side, until they release from the pan easily. You’ll see deep golden edges, and the bottom will have browned bits that carry the soup’s flavor. Move the chicken to a plate.

Step 2: Add the onion and celery to the same pot and cook them for 6 minutes, scraping up the browned bits as they soften. Stir in the garlic and 1 tsp dried thyme and let them cook 1 minute more, until the smell turns sweet and fragrant.

Step 3: Return the chicken to the pot with the 1.2 L (5 cups) chicken stock. Bring it to a gentle simmer and cook for 15 minutes, until the chicken is cooked through. Pull the chicken out, shred it with two forks, then stir it back into the pot.

Step 4: Lower the heat and whisk the 85 g (3 oz) cream cheese into the hot broth until it melts completely. Stir in the 240 ml (1 cup) heavy cream and warm the soup for 5 minutes, but do not let it boil or the cream can split. Taste and add salt and black pepper.

Step 5: Ladle the soup into bowls while it is steamy, and finish with a crack of black pepper or a little chopped fresh parsley if you have some.

Buffalo Chicken Soup with Cauliflower Rice

This one takes everything you like about buffalo wings and turns it into a thick, spicy soup that still fits your carb target. The cauliflower rice soaks up the hot sauce and cream cheese, so you get body without any grains.

Ingredients (makes 4 servings)

• Chicken breasts, boneless and skinless: 680 g (1 1/2 lb)
• Butter: 3 tbsp
• Celery stalks, finely diced: 2
• Garlic cloves, minced: 3
• Chicken stock: 960 ml (4 cups)
• Hot pepper sauce: 180 ml (3/4 cup)
• Cream cheese, cubed: 225 g (8 oz)
• Cauliflower, riced: 300 g (4 cups)
• Blue cheese, crumbled: 60 g (1/2 cup)
• Vegetable oil: 1 tbsp

Instructions

Step 1: Season the chicken breasts with salt and pepper. Heat the vegetable oil in a large pot over medium high heat and sear the chicken for 4 minutes per side, until the outside has a deep golden crust. You’ll hear a hard sizzle right away, and that is exactly what you want.

Step 2: Lower the heat to medium, add the butter, celery, and garlic, and cook for 3 minutes, until the celery turns bright green and slightly soft. Stir in the 960 ml (4 cups) chicken stock and the 180 ml (3/4 cup) hot pepper sauce.

Step 3: Bring the liquid to a gentle simmer and add the chicken back to the pot. Cook for 10 minutes, until the chicken is done all the way through. Remove the chicken, shred it, and return it to the soup.

Step 4: Whisk the 225 g (8 oz) cream cheese into the hot broth until it has completely melted and the soup looks creamy and orange. Stir in the riced cauliflower and simmer for 8 minutes, until the cauliflower is tender but still has a little bite.

Step 5: Stir in half the blue cheese right before serving, then ladle the soup into bowls. Scatter the remaining blue cheese over the top so you get a sharp, salty bite against the heat.

Chicken Zoodle Soup

A light, clean chicken soup that gives you the noodle experience through zucchini ribbons instead of pasta. I go heavier on the lemon and dill than most recipes do, because the broth needs that lift when the zucchini goes in.

Ingredients (makes 4 servings)

• Chicken thighs, boneless and skinless: 680 g (1 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 small
• Carrot, diced: 2 medium
• Celery stalks, sliced: 2
• Chicken stock: 1.5 L (6 cups)
• Zucchini, spiralized: 3 medium
• Lemon, juiced: 1
• Fresh dill, chopped: 3 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken thighs with salt and pepper. Warm the olive oil in a large pot over medium heat and brown the chicken for 5 minutes per side, until the edges turn golden. You’ll notice the meat pulling away from the pan bottom when it is ready to flip.

Step 2: Add the onion, carrot, and celery to the pot and cook everything for 5 minutes, keeping the heat at medium, until the onion turns translucent. The vegetables will pick up all that chicken flavor left in the pot.

Step 3: Pour in the 1.5 L (6 cups) chicken stock and bring the soup to a low boil. Lower the heat and simmer for 12 minutes, until the carrots are nearly tender and the chicken is cooked through. Pull the chicken out and shred it.

Step 4: Return the shredded chicken to the pot and add the spiralized zucchini. Simmer for 2 minutes only, so the zucchini softens but keeps its shape and a little snap. You do not want it to turn to mush.

Step 5: Stir in the juice of the whole lemon and the 3 tbsp fresh dill just before serving. Taste and adjust the salt, then ladle the soup into bowls while the broth is still steaming and bright.

Thai Coconut Curry Chicken Soup

This is the one I make when plain chicken soup feels too quiet. Red curry paste, coconut milk, and a big squeeze of lime give you a bowl that is rich, spicy, and sharp all at once, with tender chicken and mushrooms in every spoonful.

Ingredients (makes 5 servings)

• Chicken thighs, boneless and skinless: 900 g (2 lb)
• Coconut oil: 2 tbsp
• Red curry paste: 3 tbsp
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Chicken stock: 720 ml (3 cups)
• Full fat coconut milk: 400 ml (1 can)
• Cremini mushrooms, sliced: 225 g (8 oz)
• Fish sauce: 2 tbsp
• Lime, juiced: 1

Instructions

Step 1: Slice the chicken thighs into thin strips. Melt the coconut oil in a large pot over medium heat and cook the red curry paste, garlic, and ginger for 2 minutes, stirring often, until the paste turns a shade deeper and smells intensely fragrant.

Step 2: Add the chicken strips to the pot and cook them for 4 minutes, turning once, until the outside turns opaque. You’ll see the curry paste coat each piece evenly and start to caramelize on the pot bottom.

Step 3: Pour in the chicken stock and scrape up any browned bits with a wooden spoon. Add the whole can of coconut milk and stir until the broth turns a warm orange. Bring the soup to a simmer.

Step 4: Stir in the 225 g (8 oz) sliced mushrooms and cook for 8 minutes, until the mushrooms are soft and the chicken is cooked through. Add the 2 tbsp fish sauce and stir, then taste the broth and decide if you want more salt before the lime goes in.

Step 5: Turn off the heat and squeeze in the juice of the lime. Ladle the soup into deep bowls and serve it hot, maybe with a few extra lime wedges on the side.

Italian Chicken Meatball and Spinach Soup

Tiny chicken meatballs turn a basic tomato broth into a full meal that still keeps the carbs low. You get that slow cooked Italian flavor from fennel seeds and basil, while the spinach wilts in at the last minute and stays bright green.

Ingredients (makes 6 servings)

• Ground chicken: 680 g (1 1/2 lb)
• Almond flour: 35 g (1/3 cup)
• Parmesan, grated: 50 g (1/2 cup)
• Egg: 1
• Olive oil: 2 tbsp
• Crushed tomatoes: 800 g (28 oz)
• Chicken stock: 720 ml (3 cups)
• Garlic cloves, minced: 3
• Fennel seeds: 1 tsp
• Baby spinach: 150 g (5 oz)

Instructions

Step 1: Mix the ground chicken, almond flour, parmesan, egg, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl until just combined. Roll the mixture into 24 small meatballs, about the size of a walnut, and set them on a plate.

Step 2: Heat the olive oil in a large pot over medium high heat. Add the meatballs in a single layer and brown them for 5 minutes, turning occasionally, until they get a deep golden crust on all sides. You’ll need to work gently so they stay round.

Step 3: Add the garlic and fennel seeds to the pot and cook for 1 minute, until the garlic turns fragrant. Pour in the crushed tomatoes and chicken stock, then scrape up any browned meat from the pot bottom.

Step 4: Bring the soup to a boil, then lower the heat and simmer for 15 minutes, until the meatballs are cooked through and the broth has thickened slightly. You’ll see a little oil rise to the surface, which is exactly what you want for flavor.

Step 5: Stir in the baby spinach and let it wilt for 1 minute, then remove the pot from the heat. Ladle the soup into wide bowls and top each one with extra grated parmesan if you like.

Loaded Cauliflower Chicken Chowder

This is the answer when you miss loaded baked potato soup. Cauliflower takes the place of potatoes and gives you the same thick, creamy texture, while cheddar and turkey bacon bring that salty, smoky finish without any starch.

Ingredients (makes 6 servings)

• Chicken breasts, boneless and skinless: 680 g (1 1/2 lb)
• Butter: 4 tbsp
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Cauliflower, cut into small florets: 900 g (2 lb)
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 240 ml (1 cup)
• Cheddar, shredded: 170 g (6 oz)
• Turkey bacon, cooked and crumbled: 6 slices
• Green onions, sliced: 3

Instructions

Step 1: Season the chicken breasts with salt and pepper. Melt the butter in a large pot over medium heat and brown the chicken for 4 minutes per side, until the outside is golden and the pan has a rich, buttery smell. Move the chicken to a plate.

Step 2: Add the onion to the pot and cook for 5 minutes, until it turns soft and sweet. Stir in the garlic and cook for 1 minute, then add the cauliflower florets and the 1.2 L (5 cups) chicken stock.

Step 3: Bring the soup to a boil and add the chicken back. Lower the heat and simmer for 18 minutes, until the cauliflower is completely soft and breaks apart when you press it with a spoon. Remove the chicken and shred it.

Step 4: Use an immersion blender to puree the cauliflower mixture right in the pot until it is thick and smooth. You can leave a few small pieces for texture if you like a chunkier chowder. Stir in the heavy cream and shredded cheddar over low heat, stirring until the cheese melts.

Step 5: Return the shredded chicken to the pot and warm everything through for 3 minutes. Ladle the chowder into bowls and top each one with crumbled turkey bacon and sliced green onions.

Creamy Mushroom Chicken Soup

Mushrooms do all the heavy lifting here, giving the broth a deep, earthy flavor that tastes like the soup cooked for hours even though it comes together in under forty minutes. This is my pick when I want something silky and savory without any spice.

Ingredients (makes 5 servings)

• Chicken thighs, boneless and skinless: 900 g (2 lb)
• Butter: 3 tbsp
• Olive oil: 1 tbsp
• Cremini mushrooms, sliced: 450 g (1 lb)
• Shallot, diced: 1 large
• Garlic cloves, minced: 3
• Chicken stock: 1 L (4 cups)
• Heavy cream: 180 ml (3/4 cup)
• Fresh thyme leaves: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Pat the chicken thighs dry and season them with salt and pepper. Heat the butter and olive oil in a large pot over medium high heat and brown the chicken for 5 minutes per side, until the skin is deep golden if you left it on, or the meat has a good crust if you did not. Remove the chicken.

Step 2: Add the sliced mushrooms to the pot without crowding them and cook for 6 minutes, stirring only a few times, until they release their liquid and turn brown and tender. You’ll hear them sizzle when the water has cooked off.

Step 3: Stir in the shallot and garlic and cook for 2 minutes, until the shallot softens. Add the chicken back to the pot with the 1 L (4 cups) chicken stock and the fresh thyme leaves. Lower the heat and simmer for 15 minutes, until the chicken is cooked through.

Step 4: Pull the chicken out and shred it into bite sized pieces. Return it to the pot and stir in the heavy cream over low heat, letting the soup warm for 4 minutes without boiling. Taste and add salt and black pepper as needed.

Step 5: Serve the soup in wide bowls while it is still steaming, and let the creamy mushroom broth be the star. A little extra thyme on top never hurts.

Chicken Fajita Soup with Avocado

All the charred, smoky flavor of a fajita skillet turned into a soup, with fresh lime and avocado to cool things down. You get a bowl that is colorful, zesty, and just spicy enough to wake up your taste buds without overwhelming the chicken.

Ingredients (makes 4 servings)

• Chicken breasts, boneless and skinless: 680 g (1 1/2 lb)
• Olive oil: 2 tbsp
• Red bell pepper, sliced: 1
• Green bell pepper, sliced: 1
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 4
• Chili powder: 2 tbsp
• Smoked paprika: 1 tsp
• Chicken stock: 960 ml (4 cups)
• Avocado, diced: 1

Instructions

Step 1: Season the chicken breasts with salt, pepper, and 1 tbsp of the chili powder. Heat the olive oil in a large pot over medium high heat and sear the chicken for 4 minutes per side, until the spices form a dark, slightly charred crust. Move the chicken to a plate.

Step 2: Add the sliced peppers and onion to the pot and cook them for 5 minutes, until the edges soften and begin to brown. You’ll see little blackened bits on the pepper skins, which is exactly the fajita char you want.

Step 3: Stir in the garlic, the remaining 1 tbsp chili powder, and the 1 tsp smoked paprika. Cook for 1 minute, until the spices turn fragrant, then pour in the 960 ml (4 cups) chicken stock and bring everything to a simmer.

Step 4: Return the chicken to the pot and cook for 10 minutes, until the chicken is done and the broth has taken on a deep red color. Pull the chicken out, shred it, and stir it back into the soup.

Step 5: Ladle the soup into bowls and top each one with diced avocado and a squeeze of fresh lime juice. The cool avocado against the hot, smoky broth is the whole point.

Greek Lemon Chicken Soup

This keto version of avgolemono keeps the silky, tangy broth without any of the usual starch. Eggs thicken the soup the old way, and a generous amount of lemon makes it bright enough to eat even when you are not feeling your best.

Ingredients (makes 4 servings)

• Chicken thighs, boneless and skinless: 680 g (1 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 small
• Celery stalk, diced: 1
• Chicken stock: 1.2 L (5 cups)
• Eggs: 3 large
• Lemons, juiced: 2
• Fresh dill, chopped: 2 tbsp
• Salt and white pepper: to taste

Instructions

Step 1: Season the chicken thighs with salt and white pepper. Warm the olive oil in a large pot over medium heat and brown the chicken for 5 minutes per side, until golden. You do not need it cooked through, just deeply colored.

Step 2: Add the onion and celery to the pot and cook for 4 minutes, until the onion turns translucent and starts to smell sweet. Pour in the 1.2 L (5 cups) chicken stock and bring the soup to a gentle simmer.

Step 3: Cook for 15 minutes, until the chicken is tender and done. Remove the chicken and shred it into bite sized pieces. Keep the broth at a low simmer while you make the egg mixture.

Step 4: Whisk the eggs in a medium bowl until frothy, then slowly whisk in the juice of the 2 lemons. Ladle one cup of hot broth into the egg mixture, whisking constantly, then pour the egg mixture back into the pot in a thin stream. You are tempering the eggs so they thicken the soup instead of scrambling.

Step 5: Stir the shredded chicken and fresh dill into the soup and heat it gently for 2 minutes, but do not let it boil. Ladle into bowls and serve hot, with extra lemon wedges if you want more tang.

Broccoli Cheddar Chicken Soup

This soup packs a full head of broccoli into a rich cheddar broth, so you get a hearty, green filled bowl that still tastes indulgent. The broccoli stems thicken the base when blended, which means no flour and no starchy fillers.

Ingredients (makes 5 servings)

• Chicken breasts, boneless and skinless: 680 g (1 1/2 lb)
• Butter: 3 tbsp
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Broccoli, cut into florets and chopped stems: 900 g (2 lb)
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 180 ml (3/4 cup)
• Sharp cheddar, shredded: 225 g (8 oz)
• Cream cheese: 85 g (3 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Season the chicken breasts with salt and pepper. Melt the butter in a large pot over medium heat and brown the chicken for 4 minutes per side, until golden on the outside but not fully cooked. Move the chicken to a plate.

Step 2: Add the onion to the pot and cook for 4 minutes, until it turns translucent and tender. Stir in the garlic and cook for 1 minute, then add the broccoli florets and stems along with the 1.2 L (5 cups) chicken stock.

Step 3: Bring the soup to a boil, add the chicken back, and simmer for 12 minutes, until the broccoli is completely tender and the chicken is cooked through. Remove the chicken and set it aside.

Step 4: Use an immersion blender to puree about half the soup right in the pot, leaving some broccoli pieces whole for texture. Lower the heat, then stir in the heavy cream, cream cheese, and shredded cheddar a little at a time, stirring until the cheese melts into a smooth, thick broth.

Step 5: Shred the chicken and return it to the pot, then let the soup warm through for 3 minutes. Ladle it into bowls and top each one with a little more cheddar if you want it extra rich.

Chicken and Almond Flour Dumplings

This is the cozy, thick chicken stew you want on a cold night, with tender dumplings made from almond flour so the whole bowl stays low carb. The broth turns peppery and rich, and the dumplings soak it up like little savory clouds.

Ingredients (makes 6 servings)

• Chicken thighs, boneless and skinless: 900 g (2 lb)
• Butter: 4 tbsp
• Yellow onion, diced: 1 large
• Carrot, diced: 2 medium
• Celery stalks, sliced: 2
• Chicken stock: 1.5 L (6 cups)
• Heavy cream: 120 ml (1/2 cup)
• Almond flour: 210 g (2 cups)
• Baking powder: 1 tsp
• Eggs: 2

Instructions

Step 1: Season the chicken thighs with salt and pepper. Melt the butter in a large, wide pot over medium heat and brown the chicken for 5 minutes per side, until deep golden. You’ll see browned bits forming on the bottom, and those will season the whole stew.

Step 2: Add the onion, carrot, and celery to the pot and cook for 5 minutes, until the vegetables start to soften and the onion turns translucent. Stir them around to pick up all that flavor from the pot bottom.

Step 3: Pour in the 1.5 L (6 cups) chicken stock and bring the stew to a simmer. Cook for 15 minutes, until the chicken is cooked through and the carrots are tender. Remove the chicken, shred it, and return it to the pot with the heavy cream.

Step 4: Mix the almond flour, baking powder, 1/2 tsp salt, and eggs in a bowl until a thick dough forms. Drop rounded spoonfuls of the dough directly onto the simmering stew, making about 12 dumplings. You’ll see them float after a minute or two.

Step 5: Cover the pot and simmer for 8 minutes, until the dumplings are puffed and cooked through. Ladle the stew into wide bowls, making sure each one gets a few dumplings and plenty of the peppery broth.

Green Chile Chicken Soup

This one brings a smoky, tangy heat from roasted green chiles and a creamy finish from cream cheese. It is the bowl I make when I want southwestern flavor without any tomatoes, and the chicken stays shred tender in the spicy broth.

Ingredients (makes 4 servings)

• Chicken breasts, boneless and skinless: 680 g (1 1/2 lb)
• Olive oil: 2 tbsp
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Canned diced green chiles: 200 g (7 oz)
• Cumin: 2 tsp
• Chicken stock: 960 ml (4 cups)
• Cream cheese: 170 g (6 oz)
• Heavy cream: 120 ml (1/2 cup)
• Fresh cilantro, chopped: 1/4 cup

Instructions

Step 1: Season the chicken breasts with salt and pepper. Heat the olive oil in a large pot over medium high heat and sear the chicken for 4 minutes per side, until the outside is deeply browned and the pot smells toasty. Move the chicken to a plate.

Step 2: Add the onion to the pot and cook for 4 minutes, until it turns soft and golden at the edges. Stir in the garlic, green chiles, and cumin, and let them cook for 1 minute so the cumin opens up.

Step 3: Pour in the 960 ml (4 cups) chicken stock and bring the soup to a simmer. Return the chicken to the pot and cook for 12 minutes, until the chicken is done all the way through. Pull it out and shred it with two forks.

Step 4: Lower the heat and whisk the cream cheese into the hot broth until completely melted. Stir in the heavy cream and shredded chicken, then warm the soup gently for 5 minutes. You’ll see the broth turn a pale green and thicken slightly.

Step 5: Stir in most of the cilantro just before serving, then ladle the soup into bowls. Scatter the remaining cilantro over the top so you get a fresh, herbal bite against the smoky chiles.

The most important move across all these soups is the slow simmer after you add the stock. That is where the chicken releases its fat and the broth picks up depth, and rushing it with a hard boil will leave you with a thinner, weaker bowl. Keep the heat low and let the liquid barely bubble.

Pick the one that matches your mood tonight, get your pot out, and let it simmer while you do something else for twenty minutes. You will sit down to a bowl that tastes like you worked much harder than you did.