Keto chicken soup in a bowl
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Keto Chicken Soup

A simple, healing keto chicken soup for warding off colds and keeping you warm throughout the winter months.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, dinner, lunch, Side Dish
Cuisine: American, French
Keyword: dairy-free, gluten free, grain free, high protein, low carb, NSNG, paleo
Servings: 4 people
Calories: 151kcal
Author: caren magill

Equipment

Ingredients

  • .7 lbs of chicken breast about two small breasts - you can cut this into bite-sized pieces or wait until it’s cooked, then pull it out and chop.
  • .5 cup finely chopped carrot - thin slices is key!
  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 4 cups chicken or veg stock
  • 1 cup kale chopped into bite-sized pieces
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice - or more if you like lemony soup
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt - I recommend flake salt because it’s the bomb
  • 1 bay leaf
  • 1 cup of water

Instructions

  • In a medium or large pot, add the chopped onion, carrot, celery with chicken, vinegar, lemon, and bay leaf. Let simmer until chicken is cooked - about 10 minutes.
  • If the chicken isn’t cut up, now is the time to take it out and do that. Otherwise, move onto the next step.
  • Add broth, basil, oregano and let simmer a few more minutes.
  • Add salt and taste to your liking. You can add more salt, lemon juice or vinegar to suit your taste.
  • Once the broth is just right, add the chopped kale and stir in.
  • Turn off heat and let stand for a few minutes until kale is cooked (that won’t take long).
  • Serve and go!

Nutrition

Serving: 1bowl | Calories: 151kcal | Carbohydrates: 8.3g | Protein: 20.6g | Fat: 5.5g