10 Keto Chicken Soup Ideas Perfect for Meal Prep

Did you know that a single serving of Keto chicken soup can deliver a hearty dose of flavor while keeping you well within your dietary goals? From creamy textures to zesty flavors, our blog explores 10 scrumptious keto chicken soup ideas that are not only easy to prepare but perfect for meal prep. Whether you’re craving something spicy, creamy, or a touch of exotic, you’ll discover delicious recipes that will keep your taste buds dancing while supporting your keto journey!

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Creamy Keto Chicken and Broccoli Soup

This Creamy Keto Chicken and Broccoli Soup is a delightful blend of savory chicken and fresh broccoli, all enveloped in a rich, creamy base that satisfies your cravings while keeping your carbs in check. The combination of garlic, parmesan, and a hint of spices makes this soup an irresistible comfort food for any occasion.

Ingredients:

• 2 cups cooked chicken, shredded
• 3 cups broccoli florets
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

2. Add the broccoli florets and cook for about 5 minutes, stirring occasionally until they are slightly tender.

3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, onion powder, salt, and black pepper, stirring to combine.

4. Reduce the heat and slowly stir in the heavy cream and shredded parmesan cheese. Continue to cook for another 5 minutes, allowing the soup to thicken slightly.

5. Once the soup reaches your desired consistency, remove it from heat and garnish with fresh parsley before serving.

Tips:

• You can use rotisserie chicken for a quicker prep time.
• To make the soup thicker, you can blend a portion of it with an immersion blender.
• If you prefer, add some cooked bacon bits for an extra layer of flavor.

Spicy Cajun Chicken Cauliflower Soup

This Spicy Cajun Chicken Cauliflower Soup is a delightful blend of bold Cajun spices and creamy cauliflower, making it both hearty and healthy. The flavors are vibrant and comforting, perfect for a cozy evening.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup diced celery
• 1 cup diced bell pepper
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• 1/2 tsp cayenne pepper (adjust for heat)
• 4 cups cauliflower florets
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add diced onion, celery, and bell pepper, sautéing until softened, about 5 minutes.

2. Add minced garlic, smoked paprika, Cajun seasoning, and cayenne pepper. Stir for about 1 minute until fragrant.

3. Add the chicken thighs to the pot, stirring to coat with spices. Cook for about 5 minutes until the chicken is slightly browned.

4. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender.

5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

6. Stir in the heavy cream and heat through. Season with salt and pepper to taste.

7. Serve hot, garnished with fresh parsley.

Tips:

• For a vegetarian version, substitute chicken with chickpeas and use vegetable broth.
• Adjust the cayenne pepper to control the spiciness for your family’s taste.
• This soup can be stored in the refrigerator for up to 3 days, and it freezes well for up to a month.
• Add additional vegetables such as carrots or spinach for extra nutrition.

Lemon Garlic Keto Chicken Soup

This Lemon Garlic Keto Chicken Soup is a comforting and flavorful dish that perfectly combines zesty lemon with aromatic garlic, making it an ideal meal for a healthy and satisfying diet. It’s not only low in carbs but also bursts with freshness and nutrition.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, chopped
• 4 cups chicken broth
• 1 cup cauliflower florets
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• juice of 2 lemons
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the diced onion and sauté until translucent, about 5 minutes.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add the chopped chicken to the pot and cook until browned on all sides, approximately 5-7 minutes.

5. Pour in the chicken broth, followed by the cauliflower florets, oregano, salt, and black pepper. Bring the mixture to a boil.

6. Reduce the heat and simmer for about 10 minutes, or until the cauliflower is tender.

7. Stir in the chopped spinach and lemon juice, cooking for an additional 2 minutes until the spinach is wilted.

8. Taste and adjust the seasoning if necessary, then serve hot, garnished with fresh parsley.

Tips:

• For an extra kick, add a pinch of red pepper flakes.
• Feel free to substitute the chicken with rotisserie chicken for a quicker option.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cheesy Keto Chicken Tortilla Soup

This Cheesy Keto Chicken Tortilla Soup is a delightful twist on a classic favorite, delivering rich flavors with a guilt-free twist. Creamy, cheesy, and packed with spices, it’s the ultimate comfort food for anyone following a keto diet.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup cilantro, chopped
• 1 avocado, diced (for topping)
• 1 cup keto-friendly tortilla strips (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat and sauté the diced onion and bell pepper until softened.

2. Add the minced garlic and cook for an additional minute until fragrant.

3. Pour in the chicken broth and bring the mixture to a boil.

4. Add the chicken breasts and reduce heat to a simmer, cooking for about 20 minutes or until the chicken is fully cooked.

5. Remove the chicken from the pot and shred it using two forks.

6. Return the shredded chicken to the pot and add the heavy cream, shredded cheddar cheese, cumin, chili powder, paprika, salt, and pepper. Stir until the cheese is melted and the soup is well combined.

7. Serve hot, garnished with chopped cilantro, diced avocado, and optional keto-friendly tortilla strips.

Tips:

• For extra flavor, consider adding a splash of lime juice before serving.
• Make it spicier by adding diced jalapeños or cayenne pepper.
• This soup can be stored in the refrigerator for up to three days, making it a great meal prep option.

Coconut Curry Chicken Soup

This Coconut Curry Chicken Soup is a delightful blend of creamy coconut milk and fragrant spices, creating a comforting and nourishing dish that warms the soul. The rich flavors of curry, combined with tender chicken and fresh vegetables, make this soup a family favorite.

Ingredients:

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 2 cups sweet potatoes, cubed
• 1 cup bell pepper, sliced
• 1 cup spinach
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Fresh cilantro for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent.

2. Add garlic and ginger, stirring for about 1 minute until fragrant.

3. Stir in red curry paste and cook for an additional minute.

4. Add the diced chicken to the pot, cooking until no longer pink.

5. Pour in chicken broth and coconut milk, bring to a boil.

6. Add sweet potatoes and bell pepper, simmer for 15 minutes or until vegetables are tender.

7. Stir in spinach, lime juice, fish sauce, and brown sugar, cooking for an additional 2-3 minutes.

8. Season with salt and pepper to taste, and serve hot with fresh cilantro on top.

Tips:

• For a spicier kick, add more red curry paste or a sliced chili pepper.
• Substitute chicken with shrimp or tofu for a different protein option.
• This soup can be refrigerated for up to 3 days; reheat before serving.
• Serve with warm naan or rice for a complete meal.

Keto Chicken Zoodle Soup

This Keto Chicken Zoodle Soup is a delightful low-carb twist on a classic favorite, bursting with fresh flavors and nourishing ingredients. The combination of tender chicken, aromatic vegetables, and zoodles brings comfort and health to your bowl.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 2 cups zucchini, spiralized
• 1 cup carrots, sliced
• 1 cup celery, diced
• 1/2 cup onions, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Fresh parsley for garnish

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent.

2. Add the sliced carrots and diced celery, cooking for 5-7 minutes until the vegetables begin to soften.

3. Pour in the chicken broth and add the chicken breasts, thyme, basil, salt, and pepper. Bring to a boil.

4. Reduce the heat and simmer for 20 minutes, or until the chicken is cooked through.

5. Remove the chicken from the pot, shred it, and return it to the soup. Stir in the spiralized zucchini and lemon juice, cooking for an additional 5 minutes.

6. Serve hot, garnished with fresh parsley.

Tips:

• For added flavor, marinate the chicken in the olive oil and spices for 30 minutes before cooking.
• Substitute zucchini with other vegetables like yellow squash for variety.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Hearty Chicken and Mushroom Soup

This Hearty Chicken and Mushroom Soup is a comforting blend of tender chicken, earthy mushrooms, and aromatic herbs that creates a warm and satisfying dish. Perfect for chilly days, this recipe combines rich flavors that will entice your taste buds and nourish your soul.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup heavy cream
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

2. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender.

3. Stir in the shredded chicken, chicken broth, thyme, rosemary, carrots, and celery.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes or until the vegetables are tender.

5. Add the heavy cream and stir until well combined. Season with salt and pepper to taste.

6. Allow the soup to heat through for an additional 5 minutes before serving.

Tips:

• For extra flavor, use a combination of fresh and dried herbs.
• If you prefer a thicker soup, blend a portion of it and then stir it back in.
• This soup can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Serve with crusty bread for a complete meal.

Avocado Lime Chicken Soup

This Avocado Lime Chicken Soup is a vibrant and refreshing dish that combines the creamy richness of avocado with zesty lime and succulent chicken. Perfect for a hearty meal, it offers a delightful balance of flavors that will leave you craving more.

Ingredients:

• 2 cups cooked shredded chicken
• 4 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 limes, juiced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 avocado, diced
• 1 cup corn (fresh or frozen)
• 1 cup cilantro, chopped
• Salt and pepper to taste
• 4 tortillas, cut into strips (optional)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a large pot, sauté the diced onion and minced garlic over medium heat until fragrant, about 3-4 minutes.

2. Add in the cooked shredded chicken, chicken broth, ground cumin, and chili powder. Stir to combine.

3. Bring the mixture to a simmer and let it cook for about 15 minutes.

4. Stir in the lime juice, corn, and half of the chopped cilantro. Season with salt and pepper to taste.

5. Serve hot, garnished with diced avocado, remaining cilantro, and tortilla strips if desired.

Tips:

• For an extra kick, add diced jalapeño while sautéing the onions.
• Leftover soup can be stored in the fridge for up to 3 days.
• This soup is also delicious served with a dollop of sour cream or Greek yogurt.

Thai Basil Keto Chicken Soup

This Thai Basil Keto Chicken Soup is a delightful blend of aromatic herbs, tender chicken, and a rich broth that brings authentic Thai flavors right to your kitchen. It’s a low-carb, hearty meal that satisfies the palate while keeping it keto-friendly.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 4 cups chicken broth
• 1 cup coconut milk
• 1/2 cup fresh Thai basil leaves
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the onions until translucent.

2. Add the minced garlic and red pepper flakes, cooking for an additional minute until fragrant.

3. Add the chicken breast to the pot and sauté until lightly browned on all sides.

4. Pour in the chicken broth and bring to a simmer, cooking for about 15 minutes or until the chicken is cooked through.

5. Remove the chicken, shred it using two forks, and return it to the pot.

6. Stir in the coconut milk, fish sauce, and adjust seasoning with salt and pepper to taste.

7. Finally, add the fresh Thai basil leaves and let the soup simmer for an additional 5 minutes before serving.

Tips:

• For added flavor, consider marinating the chicken in fish sauce and garlic for30 minutes before cooking.
• If you prefer a spicier kick, add more red pepper flakes or incorporate fresh sliced chili peppers.
• Feel free to add low-carb vegetables like zucchini or bok choy for extra nutrition and texture.

Tomato Basil Chicken Soup

This Tomato Basil Chicken Soup is a comforting blend of fresh tomatoes, aromatic basil, and tender chicken, making it a perfect dish for any season. The vibrant flavors and hearty ingredients come together to create a delightful and nourishing meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 3 cups fresh diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh basil leaves, chopped
• 1 tablespoon balsamic vinegar
• 1/2 cup heavy cream (optional)

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3. Add the chicken breasts to the pot, followed by the chicken broth, diced tomatoes, oregano, salt, and pepper. Bring to a boil.

4. Reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through.

5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup.

6. Stir in the fresh basil and balsamic vinegar, and if desired, add the heavy cream. Simmer for an additional 5 minutes.

7. Taste and adjust seasoning if necessary, then serve hot.

Tips:

• For added flavor, you can roast the tomatoes before adding them to the soup.
• Feel free to substitute fresh basil with dried basil, though the flavor will be milder.
• This soup can be refrigerated for up to 3 days, and it freezes well for later meals.