Keto Classic Homemade Chicken Broth Soup
Warm up with a bowl of comfort and flavor with our Keto Classic Homemade Chicken Broth Soup—an ultimate keto-friendly recipe that combines simplicity, nourishment, and taste in every spoonful. This hearty soup starts with a whole chicken simmered to perfection, infusing the broth with rich, natural flavors. Aromatic vegetables like onion, celery, and carrot, paired with fresh herbs including thyme and rosemary, bring depth and complexity to the dish while keeping it low-carb. Enhanced with garlic, peppercorns, and bay leaves, this gluten-free and dairy-free soup is not only nutritious but deeply satisfying. Strain the silky broth to highlight its purity, and reintroduce tender shredded chicken to make it a protein-packed masterpiece. Perfect for meal prep or winter nights, this recipe finishes with a sprinkle of parsley and a touch of lemon garnish for an invigorating twist. With just 15 minutes of prep and minimal ingredients, this keto chicken soup is a healthy, flavorful meal for the whole family to enjoy!
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Recipe Information
Ingredients
- 1 about 3-4 pounds whole chicken
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 chopped celery stalks
- 1 large, chopped carrot
- 4 minced garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 12 cups water
- 0.25 cup, chopped parsley
- 1 sliced lemon
Instructions
Heat olive oil in a large stockpot over medium heat. Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until vegetables start to soften.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Place the whole chicken into the pot and add water until the chicken is fully submerged (about 12 cups).
Add the fresh thyme, rosemary, bay leaves, peppercorns, sea salt, and black pepper to the pot.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes, until the chicken is cooked through and very tender.
Carefully remove the chicken from the pot and let it cool slightly. Once cooled, shred the meat, discarding the skin and bones. Set the shredded chicken aside.
Strain the broth through a fine-mesh sieve, discarding the solids and reserving the liquid.
Return the strained broth to the pot and bring it to a gentle simmer. Adjust seasoning with additional salt and pepper if needed.
Add the shredded chicken back into the pot. Stir in the chopped parsley.
Serve the soup hot, garnished with slices of lemon for an extra burst of flavor.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5478 mg | 238% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 25.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2877 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
