People who are on a keto diet have to keep their carbohydrate intake to a minimum. But most of the tasty foods we know are high in carbs. But hey, don’t get disappointed already! I’m proud of what you’re doing with your diet and I’m here to tell you that you can still enjoy tasty foods while you’re on keto. Like almost everyone, you probably love a fresh bowl of tasty chicken soup but since you’re on a keto diet, you’ve probably avoided that too due to the carbs in chicken soup. But did anybody tell you that there are low carb chicken soup recipes specially designed for your diet? Well, there are. So, let me take you on a venture on how you can make the soup.
How to Make Low Carb Chicken Soup
I’ve selected the two low carb chicken soup recipes that I frequently follow at my home. You can prepare these low carb soups and preserve them with top quality soup warmers to enjoy them later anytime you want. I’ll now discuss the low carb soup recipes one by one.
Recipe 1: Creamy Chicken Thyme Soup
This gluten free, low carb cream of chicken soup is especially great for the keto dieters. And like most soups, it’s easy to make. You can also enjoy this chicken soup bowls of creaminess even if you don’t follow keto diet. On a cold and chilly day, you can keep the soup in a soup warmer and enjoy it for a day or two.
a. Ingredients
For this keto chicken soup recipe, make sure you get all the ingredients. For 6 servings, you’re going to need these items:
- Chicken Breast – 1 lb
- Chicken Broth – 4.25 cups
- Cream Cheese – 3.5 oz.
- Heavy Cream – 0.5 cup
- Minced Clove Garlic – 1
- Fresh Thyme – 1 tbsp
- Butter – 1 oz.
- Extra Virgin Olive Oil – 1 tbsp
- Salt and Pepper
Required time:
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total: 40 minutes
b. Direction
Here’s a step-by-step guide on how to make this delicious low carb meal:
- Take the chicken breasts and put them in a saucepan
- Pour water in the saucepan
- At first, boil the water and then reduce the heat to a simmering temperature
- Gently cook the chicken for, at least, 15 minutes. But don’t overcook it since the chicken will lose its moisture and tenderness
- On another saucepan, put the butter. Wait for it to melt and then add the minced garlic. Sauté the entire thing until it gets cooked
- Put the cream cheese, cream, thyme, and chicken broth. Cook for some time using a medium heat and then simmer
- Cut the chicken breast into half and take a half aside. Shred all of the chicken
- Mix half of the chicken breast with the broth mixture. Season the mixture according to your preference
- Put all of the mixture in a blender
- Blend the mixture until it becomes creamy and smooth
- Now, mix the other half of the chicken that you’ve put aside. Heat the entire dish
- While serving, you can add droplets of olive oil, thyme, and prosciutto to the soup
- You can keep the soup in your soup warmer in a very low temperature for keeping the soup at a consistent temperature
c. Nutritional Value
This is the nutritional value of the soup for a single serving:
| Calories | 280 |
| Total Fat | 21g |
| Saturated Fat | 11g |
| Sodium | 750mg |
| Potassium | 442mg |
| Cholesterol | 78mg |
| Protein | 17g |
| Carbohydrates | 1g |
2. Recipe 2: Chicken Vegetable Soup
If you’re looking for a low carb chicken vegetable soup, look no more. This low carb chicken soup contains an abundance of both chicken and vegetable. It’s a great soup not only for the keto diet but also for cold or flu.
a. Ingredients
You’ll need these ingredients for 6 servings:
- Cooked and Diced Chicken – 16 oz.
- Bone Broth – 6 cups
- Butter/Avocado/Olive Oil – 4 tbsp
- Cubed Celery Root – 8 oz.
- Sliced Celery – 1 cup
- Diced Onion – ½ cup
- Roll Cut Carrot – ⅓ cup
- Sliced Garlic Clove – 1, Large
- Bay Leaf – 1 pc
- Lemon Zest – 1 tsp
- Garlic Herb Blend- 1 tbsp
- Chicken Base – 2 tsp
- Dry White Wine – ¼ cup
- Salt and Pepper
Required time:
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
b. Direction
- Take the chicken and dice them. Also, wash the vegetables, peel and then cut them
- Heat a 4-Quart soup pot using a medium-high temperature
- Put the butter/oil when the pot is heated. Add the vegetables, bay leaf, and the lemon zest
- Stir the ingredients to create a coat
- Lower the heat to a medium. Put the garlic herb blend, wine and chicken base in the vegetable base
- Stir the whole mixture for a minute and then put the lid down, so the vegetables can soften. Make sure you don’t keep the vegetables like this for more than 3-4 minutes or they would become brown
- Pour the chicken broth to the mixture and boil it
- Lower the heat and cook the mixture in simmering heat. Wait for the vegetable to get cooked
- Check the condition of the vegetable with a fork. If the vegetable is tender and well-cooked, the fork will go through it effortlessly
- Now’s the time to add the chicken. Also, sprinkle salt and pepper to add taste
- Use 1 ½ cups of soup per serving and you can serve 6 people with this dish
c. Nutritional Value
This is the nutritional value of the soup for a single serving:
| Calories | 274 |
| Total Fat | 15g |
| Carbohydrates | 8g |
| Fiber | 2g |
| Protein | 26g |
Chicken soup doesn’t only satisfy the appetite but also the soul. My two exclusive low carb chicken soup recipes are healthy, delicious and very easy to make at home. Make sure you’ve got all the ingredients right! These keto chicken soup recipes go well with a low carb diet and also serve as a comfort for people with cold or flu. Do you know what’s a great idea? You can make a good amount of soup in a single cooking period, store it and use a soup warmer each time before having your soup. You can save the energy you would have otherwise wasted in the kitchen each time you feel like having a bowl of soup.
