Keto Recipes
by Amanda C. Hughes
by Amanda C. Hughes37 comments
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Today I made something heavenly. It was hot, it was salty, it had protein, it had a single carb per serving, it made me feel warm and toasty, and really, really full.Enjoy this tasty, brothy, Parmesan-based keto chicken soup recipe with a touch of Chardonnay and no noodles.
If I dare say so, it’s the best keto chicken soup recipe out there! The parmesan and chopped fresh rosemary really add that extra special something. Slurp it out of a big mug or bowl, but no matter what your vessel, I hope you enjoy it as much as I do.
I take little credit for the recipe as a whole, as it was adapted from a chicken soup recipe I got from Fox Run Vineyard a couple weekends ago, who adapted it from Paula Deen. I basically keto-ized it and it’s now a glorious treat!
The Best Keto Chicken Soup Recipe Ever
Servings:6
Prep Time:20 minutes |Cook Time:55minutes|Total Time:1 hour 15 minutes
Nutritional Facts: 1g Net Carbs| 160 Calories | 5g Fat | 1g Carbs | 19g Protein | 0g Fiber
Ingredients:
- 3-4 chicken breast halves
- 3.5 quarts of water
- 1, peeled and diced onion
- 2 tsp Italian seasoning
- 1/2, sliced lemon
- 3, minced garlic cloves
- 2 bay leaves
- 4 chicken bouillon cubes
- salt and pepper to taste
- 3 tbsp parsley chopped
- 2/3 cup chardonnay
- 2 tsp, chopped rosemary
- 1 cup grated parmesan
- 3/4 cup heavy cream
Steps:
- Add the chicken breast, broth, diced onion, Italian seasoning, sliced lemon, minced garlic, bay leaves, and chicken bouillon cubes to a large soup pot.
- Cook the chicken in the mixture until the chicken is fully cooked and reaches 180 degrees (about 30-45 minutes). Take the chicken out of the water, wait until it cools, and shred it / pull it apart with a fork.
- Meanwhile, strain the broth through a colander into a large bowl and throw away the solids and pour the broth back into the pot.
- Put the parmesan cheese, cream, chardonnay, chopped fresh parsley and rosemary, and salt and pepper into a bowl and combine.
- Add the parmesan mixture to the broth in the pot, mix and cook for 10 minutes on low. Then add the shredded chicken to the pot and cook for an additional 5 minutes.
- Serve and enjoy!
Enjoy this tasty, brothy, Parmesan-based keto chicken soup recipe with a touch of Chardonnay and no noodles.
- Author: Amanda C. Hughes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 Servings 1x
- Category: Soup
Scale
Ingredients
- 3–4 chicken breast halves
- 3.5 quarts of water
- 1, peeled and diced onion
- 2 tsp Italian seasoning
- 1/2, sliced lemon
- 3, minced garlic cloves
- 2 bay leaves
- 4 chicken bouillon cubes
- salt and pepper to taste
- 3 tbsp parsley chopped
- 2/3 cup chardonnay
- 2 tsp, chopped rosemary
- 1 cup grated parmesan
- 3/4 cup heavy cream
Instructions
- Add the chicken breast, broth, diced onion, Italian seasoning, sliced lemon, minced garlic, bay leaves, and chicken bouillon cubes to a large soup pot.
- Cook the chicken in the mixture until the chicken is fully cooked and reaches 180 degrees (about 30-45 minutes).
- Take the chicken out of the water, wait until it cools, and shred it / pull it apart with a fork.
- Meanwhile, strain the broth through a colander into a large bowl and throw away the solids and pour the broth back into the pot.
- Put the parmesan cheese, cream, chardonnay, chopped fresh parsley and rosemary, and salt and pepper into a bowl and combine.
- Add the parmesan mixture to the broth in the pot, mix and cook for 10 minutes on low. Then add the shredded chicken to the pot and cook for an additional 5 minutes.
- Serve and enjoy!
Nutrition
- Serving Size: 6
- Calories: 160
- Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 19g
Keywords: keto chicken soup
Can’t get enough soup? Be sure to try my Zero-Carb Egg Drop Soup Recipe next.
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Amanda C. Hughes
Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge.Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, as an Amazon Associate I earn from qualifying purchases. This helps to pay down the cost of keeping this blog up and running.
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37 comments
TonyMarch 23, 2013 - 2:43 pm
thanks, i just made this and it’s delicious
Adrianna MuseSeptember 25, 2013 - 4:10 pm
I’m glad you liked it! I’m obsessed with this soup. I’m going to attempt a keto clam chowder soon!
Buffalo Pulled Chicken + Bleu Cheese Wedge » WickedStuffed Keto BlogOctober 12, 2013 - 11:35 pm
[…] seeking for lunch and couldn’t find. And then I remembered the pulled chicken I made for my keto chicken soup (aka the most delicious chicken soup […]
jayteechristianFebruary 17, 2015 - 4:06 pm
printer friendly version?
chesbaygirlFebruary 17, 2015 - 8:46 pm
@Adrianna Muse… I think you’ll do better by calling it “chowda”. It’ll put you in that cold New England evening with the fireplace going, snow falling outside, a pantry full of the good stuff that you can experiment with in your Keto journey. Share when you’re done, please!
wickedstuffedFebruary 20, 2015 - 9:44 am
jayteechristian Just added one to the bottom for ya. 🙂
jayteechristianFebruary 20, 2015 - 10:34 am
wickedstuffedjayteechristian Thank you!!
JenBrown1December 5, 2015 - 6:14 am
Can you freeze this, or does the cream do weird things?
gnuismOctober 27, 2016 - 8:27 am
OMG this really is one of the best soups I’ve ever had! I’ve been down with a cold the last couple of days and this is just the ticket, it really seems to be helping and is soooo delicious! I scaled this down to two servings without any issue but I too am wondering if I can make the full recipe and freeze it. Would that work? This soup is really something I would love to have at hand in my freezer, it ticks all the boxes. At first I thought the quantity of water was rather large but I love that this is a “thin” soup… feels more nourishing somehow, and I think substantial fluid intake always helps get over colds quicker. Thank you for this!
Krando121October 30, 2016 - 9:10 pm
Oh that was so good. I added mushrooms and spinach. Thanks so much
SueSeptember 25, 2017 - 6:51 pm
Just made this tonight….awesome!
CarisSeptember 28, 2018 - 4:41 pm
I altered it only slightly ( I didn’t have wine) and the flavor of this recipe was just AMAZING!
TammyNovember 27, 2018 - 4:42 pm
I changed the recipe because my chicken was already cooked. I used Better Than Bullion and added vegetables. The flavor is amazing. Even my husband liked it!
ShellyFebruary 4, 2019 - 4:43 pm
Where do you get your nutritional information from? My calculations are 6 net carbs per serving.
Amanda C. HughesFebruary 4, 2019 - 4:44 pm
I typically use the nutrition facts on the products I’m using. 6 is too high, the only item that has substantial carbs is the onion, which is 10 total not per serving. I wonder if you’re calculating a heavy cream that has carbs vs most that have 0, or something like that?
CatherineNovember 8, 2019 - 9:49 am
I made this soup last winter and loved it. Just made it again and yum! I used the recipe as is except I just used low carb Pinot Grigio (already opened) and dried parsley and a little extra fresh rosemary. It makes a big batch and feels like instant comfort food. It has a really original taste but has become an instant favorite. What I love so much about it is that although it’s sinfully satisfying, it’s relatively low calories so it’s a perfect lunch or supper meal!
★★★★★
JennJune 24, 2020 - 10:15 pm
I make this recipe all the time, in fact I’m back here today because I’m making it again and just wanted to say thanks!
★★★★★
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JadeJuly 4, 2020 - 5:39 pm
Had never made chicken soup with heavy cream, this did not disappoint !
★★★★★
Callie MurphyJuly 6, 2020 - 10:57 pm
We love this creamy soup recipe. What are you thoughts on doing a thai version, perhaps adding some lemon grass and galangel and omitting the cheese? I used to love Tom Kha soup. This kind of reminded me of that for some reason.
★★★★★
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SteveOctober 16, 2021 - 5:08 pm
Followed the recipe exactly. This is one of the best soups I have ever had. Tastes like it was ordered by a high-end restaurant! I will be making this many more times! Thank you for the recipe!
★★★★★
SteveOctober 16, 2021 - 5:09 pm
Oops, meant *at*
★★★★★
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