Recipes

Keto Chicken Soup

It’s no secret that chicken soup is good for the soul. It’s savory, nourishing, and downright comforting, known for transforming even the worst of days into the best of days. Picking up a rotisserie chicken from your local market will have you eating this keto chicken soup in 15 minutes! Bone broth really takes this (and any soup for that matter) to a whole new level. The lemon zest and fresh parsley really add a punch that’s hard to replicate anywhere outside your home kitchen. If you love soup like we do, then you should check out our cookbook, The Bare Bones Broth Cookbook, where we share 125 paleo and keto-friendly recipes, including all the recipes for our bone broths! We love food, cooking, and helping people find their health through food, and creating a healthy relationship with it. So, whether you’re paleo, keto, Whole30, primal, or you don’t identify with any of these and just love good food, we have something for you! Let us know what you think by leaving your comments below!

Keto Chicken Soup

Serves: 4 | Prep Time: about 5 minutes | Cook Time: about 10 minutes

INGREDIENTS
4 tablespoon ghee or butter
4 cloves of garlic, minced
3 cups of shredded rotisserie chicken
½ cup cream cheese
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
2 pouches of Bare Bones Rosemary Lemon Bone Broth
½ cup heavy cream
⅓ cup fresh parsley, chopped
Zest of 1 lemon

METHOD

In a high sided pot (or dutch oven), melt the butter and saute the minced garlic until fragrant.

Add the paprika, salt and pepper and stir to fully incorporate; allow to saute for another minute or so.

Add the chopped chicken and cream cheese, and stir gently to melt the cheese and warm the chicken. When cheese is melted, add the broth and heavy cream, bring to a boil, then reduce heat and cover. Simmer for 4-5 minutes.

Turn off heat, add in fresh lemon zest and chopped parsley, then serve and enjoy.

keto chicken soup

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8 Replies to Keto Chicken Soup

    1. Hi Cheryl, thanks for stopping by. You are correct, this recipe is not Whole30. We didn’t say it was. We did say “whether you’re paleo, keto, Whole30, primal, or you don’t identify with any of these and just love good food, we have something for you!” in reference to our cookbook as well as our blog, where we have dozens of Whole30, paleo and keto recipes. Cheers!

  1. Hey Ryan – could someone *please* verify the amounts of salt, paprika, and black pepper in this recipe (1 TABLEspoon each)? Compare it to, for instance, the Cauliflower Bone Broth Soup on this site:
    That recipe calls for 1 teaspoon each salt and black pepper, and only a half teaspoon of paprika, in the same amount of broth…
    A tablespoon just seems excessive, especially for the black pepper. Thank you for your time.

    1. Hi Angela, I’ve changed it to 1 teaspoon of each. Good catch! Please let us know what you think if you end up making this! Cheers 🙂

    1. Hey Moumita, thanks! Let us know what he things, and we’re always open to suggestions if you’d like to see us create anything! Cheers!

  2. I strain whey from my yogurt so I can use the whey in various recipes. I then have ‘yogurt cheese’ leftover. I’m always struggling to use it. This recipe would be great for it. I can sub the yogurt cheese for the cream cheese. (and add a tblsp of whey) Thanks for the recipe!

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