Keto Homemade Chicken Vegetable Soup
Warm, nourishing, and perfect for low-carb lifestyles, this **Keto Homemade Chicken Vegetable Soup** is a wholesome bowl of comfort that doesn't skimp on flavor. Packed with tender boneless chicken thighs, nutrient-rich vegetables like zucchini, cauliflower, and celery, and infused with the aromatic blend of garlic, fresh thyme, and bay leaf, this keto-friendly soup is a satisfying meal all on its own. The recipe's simplicity is a bonus—just sear, sauté, simmer, and savor in under an hour! Serve this hearty, low-carb chicken soup as a cozy lunch or dinner option, bursting with fresh, home-cooked goodness. It's a one-pot wonder that will keep you coming back for more, all while fitting seamlessly into a ketogenic diet.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Onion, diced
- 3 stalks Celery stalks, diced
- 1 medium Carrot, diced
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 2 cups Cauliflower florets
- 8 cups Chicken broth
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 1 leaf Bay leaf
Instructions
Heat the olive oil in a large pot over medium-high heat.
Season the chicken thighs with salt and black pepper, then add to the pot. Sear the chicken for 5 minutes on each side until browned. Remove and set aside.
In the same pot, add the diced onion, celery, and carrot. Sauté for about 5 minutes or until the vegetables are softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the chicken thighs to the pot, along with the diced zucchini and cauliflower florets.
Pour in the chicken broth, then add the thyme, parsley, and bay leaf.
Bring the soup to a boil, then reduce the heat to a simmer.
Cover and let simmer for about 25 minutes or until the chicken is cooked through and the vegetables are tender.
Remove the chicken thighs from the pot, shred them using two forks, then return the shredded chicken to the pot.
Discard the bay leaf, adjust the seasoning with salt and pepper if necessary, and serve warm.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7414 mg | 322% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 21.1 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 426 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4630 mg | 99% | |
*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.
