7 Delightfully Easy Keto Chicken Soup Recipes to Warm Your Soul

Looking to add some soul-warming, tummy-hugging chicken soups to your keto journey? As a missionary dad raising four energetic kids here in Dominican Republic, I know all about comforting meals that are simple, healthy, and satisfying—especially while managing type 2 diabetes. These seven soup recipes offer just that: keto-friendly warmth that battles both sea-level humidity and ingredient shortages. Get ready to blend my kitchen-tested tips with flavorful goodness that feels like home, whether during a busy weeknight, a cozy Sunday afternoon, or after a full day of service work.

Cheesy Chicken Broccoli Soup

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This Cheesy Chicken Broccoli Soup is a delightful blend of tender chicken, fresh broccoli, and creamy cheese that warms you from the inside out. It’s a comforting dish that’s simple to whip up, making it perfect for busy weeknights or cozy weekends.

That reminds me of a night last month when my youngest son came running in and begging for something to eat. I whipped up this cheesy soup using frozen broccoli and leftovers.

The richness of the cheese combined with the savory chicken and crisp broccoli creates a satisfying flavor profile that everyone will enjoy. Plus, it fits right into a keto-friendly lifestyle, ensuring you can indulge without guilt.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the broccoli florets and cook for about 3-5 minutes until slightly tender.
3. Stir in the shredded chicken, garlic powder, onion powder, salt, and pepper. Mix well.
4. Pour in the heavy cream and bring to a gentle simmer.
5. Slowly add the shredded cheddar cheese, stirring continuously until melted and well combined.
6. Let the soup simmer for an additional 5 minutes, then serve warm.

Creamy Garlic Parmesan Chicken Soup

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This creamy garlic parmesan chicken soup is a delightful blend of flavors that brings comfort to your table. With rich, savory notes from garlic and parmesan, it’s both hearty and satisfying without the carbs.

The simplicity of this recipe makes it perfect for a weeknight dinner or a cozy lunch. You’ll love how quickly it comes together, allowing you to enjoy a warm bowl of goodness with minimal effort.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Chopped parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and sauté for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. I often make this after Sunday lunch with other missionary families—everyone brings veggies, I bring garlic-parmesan soup, and we end up laughing around the table until the gallon of cream is gone.
4. Stir in the shredded chicken, heavy cream, parmesan cheese, and thyme. Allow to heat through, mixing until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley.

Coconut Curry Chicken Soup

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Coconut Curry Chicken Soup is a delightful blend of flavors that is both comforting and satisfying. The creamy coconut milk pairs beautifully with aromatic spices, creating a dish that is rich yet light. Whether you’re enjoying it on a chilly evening or simply craving a warm bowl of soup, this recipe is easy to whip up, making it a go-to for busy weeknights.

One rainy evening last month, we ran out of heavy cream, so I improvised with canned coconut milk—and guess what? My eldest said it was “like a warm hug from India.”

This soup is not only keto-friendly but also a fantastic way to get your veggies in. With tender chicken and a colorful assortment of bell peppers, this dish not only tastes good but looks good too! Ready to dive into a delicious bowl? Let’s get cooking!

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 pound boneless, skinless chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add chopped onion, garlic, and ginger, and sauté until fragrant.
2. Stir in the curry powder and cook for another minute, allowing the spices to bloom.
3. Add coconut milk and chicken broth, and bring to a simmer.
4. Add the chicken thighs to the pot and cook for about 15 minutes, or until fully cooked. Remove the chicken, shred it, and return it to the pot.
5. Mix in the sliced bell peppers and broccoli, cooking until the vegetables are tender, about 5-7 minutes.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Zucchini Noodle Chicken Soup

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This Zucchini Noodle Chicken Soup is a light and flavorful dish that fits perfectly into a keto lifestyle. The tender chicken combined with fresh zucchini noodles creates a satisfying meal that’s both comforting and nutritious. The broth is aromatic, making each spoonful a delightful experience.

My two youngest are zucchini avoiders, but naming it “zoodle surprise” convinced them to eat two bowls—and scrape the pot for seconds.

Not only is this recipe delicious, but it’s also incredibly easy to whip up. In about 30 minutes, you’ll have a bowl of warm soup ready to enjoy. It’s the kind of meal that warms you from the inside out while keeping your carb count low.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 2 medium zucchinis, spiralized
• 1 cup celery, chopped
• 1 cup carrots, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, garlic, celery, and carrots, sautéing until the vegetables soften, about 5-7 minutes.
2. Pour in the chicken broth and bring to a boil. Stir in the shredded chicken, thyme, salt, and pepper. Reduce heat and let simmer for about 10 minutes.
3. Add the spiralized zucchini noodles to the pot and cook for an additional 3-5 minutes until they are tender.
4. Serve hot, garnished with fresh parsley.

Lemon Herb Chicken Soup

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Lemon Herb Chicken Soup is a refreshing, light dish that’s perfect for any day of the week. The zesty lemon pairs beautifully with tender chicken and fresh herbs, creating a flavorful experience that warms you from the inside out. This recipe is not only enjoyable to eat but also simple to prepare, making it a go-to for busy weeknights or a comforting lunch.

The bright citrus notes combined with savory herbs like parsley and thyme create a balance that’s both invigorating and satisfying. Whether you’re following a keto diet or just looking for a wholesome meal, this soup fits the bill perfectly!

When we moved to sea level, my bread rose too fast—same thing happened with my soup recipes. A splash of extra lemon brightened it back to life and helped me adapt without fuss.

Ingredients

• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups spinach or kale, chopped

Instructions

1. In a large pot, heat a little oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Pour in the chicken broth and bring to a simmer.
3. Stir in the shredded chicken, lemon juice, lemon zest, dried thyme, and season with salt and pepper.
4. Add the chopped spinach or kale and fresh parsley, cooking for an additional 5 minutes until greens are wilted.
5. Serve hot, garnished with more parsley if desired.

Southwest Chicken Soup

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Southwest chicken soup brings bold flavors to your table with a delightful combination of spices, tender chicken, and fresh vegetables. This hearty dish is not only satisfying but also simple to prepare, making it an ideal choice for a cozy dinner.

Packed with ingredients like black beans, corn, and avocado, this soup offers a taste of the southwest in every spoonful. It’s a great way to enjoy a nutritious meal while sticking to your keto lifestyle.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. Cook the Chicken: In a large pot, add chicken breasts and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until the chicken is cooked through. Remove and shred the chicken.
2. Sauté Vegetables: In the same pot, add onion and garlic. Sauté until the onion is translucent.
3. Add Ingredients: Stir in the shredded chicken, black beans, corn, diced tomatoes, chili powder, cumin, and season with salt and pepper. Let it simmer for about 10-15 minutes to combine the flavors.
4. Serve: Ladle the soup into bowls and top with sliced avocado and fresh cilantro before serving.

Spicy Chicken and Vegetable Soup

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This Spicy Chicken and Vegetable Soup is a delightful blend of flavors that packs a punch. With tender chicken, vibrant veggies, and a kick of heat, it’s a comforting dish that’s perfect for any day of the week. Not only is it delicious, but it’s also simple to prepare, making it a go-to recipe for those busy evenings.

The combination of spices and fresh ingredients creates a warming broth that is both satisfying and nutritious. It’s excellent for those following a keto lifestyle, as it’s low in carbs but high in flavor. Each spoonful is sure to warm you from the inside out!

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 cup sliced carrots
• 1 cup red bell pepper, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, sliced (adjust for heat preference)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant.
2. Add the chicken breasts, cooking until no longer pink on the outside. Season with cumin, chili powder, salt, and pepper.
3. Pour in the chicken broth and add diced tomatoes, carrots, and red bell pepper. Bring to a simmer.
4. Reduce heat and cover the pot, allowing it to cook for about 20 minutes, or until the chicken is fully cooked.
5. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the sliced jalapeños and let it simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro for added flavor!

Pro Tips

1. Pre-blanch broccoli or broccoli florets in boiling water 1 minute before adding to soup—locks in color and saves simmering time.
2. Use fat‑free bone broth in Parmesan soup to reduce dairy heaviness—still creamy when finished with cheese.
3. Bloom spices (like curry powder) in oil first to deepen flavor—you’ll notice a fragrant aroma before adding liquid.
4. Spiralize zucchini right before serving to avoid sogginess—great texture retained.
5. Heat lemon juice separately, then drizzle into soup just before plating for a vibrant citrus pop.

Ingredient Substitutions

• Heavy cream → Coconut cream (1:1 ratio): Keeps richness with a subtle tropical twist.
• Cheddar cheese → Gruyère or Gouda: Melts smoothly and adds a nutty flavor.
• Chicken broth → Bone broth: Extra collagen and deeper flavor for health-conscious cooking.
• Zucchini noodles → Hearts of palm noodles: Similar texture, zero net carbs.
• Broccoli florets → Cauliflower florets: Similar bulk, slightly milder taste.

Tip from Grammie Shirley

Store leftover soup in single‑serve mason jars and freeze flat—stack them effortlessly, thaw overnight in fridge, and reheat for quick, fuss‑free meals during busy days.

Q&A

Q1: Can I make these soups in advance?

Yes—most soups stay great refrigerated for 3–4 days or frozen for up to 3 months. Reheat gently to avoid grainy textures or separated dairy.

Q2: Are the carb counts low enough for strict keto?

Yes—each recipe focuses on low‑carb ingredients. For extra caution, skip beans/corn in Southwest soup or reduce carrots in the zucchini noodle version.

Q3: What slow‑cooker swaps work best?

Use the sauté steps early in a pan (onion, garlic, spices), then transfer to your slow cooker with broth and chicken. Cook on low 4–6 hours and add cheese, cream, or lemon at the end.

Q4: How can I reduce sodium?

Opt for no‑salt‑added broth, rinse canned ingredients thoroughly, and taste before adding salt—gradually build flavor with herbs and spices.

Q5: Can I double the batch and freeze?

Absolutely! Just leave out dairy or delicate greens until reheating. For creamy soups, blend smooth before freezing, and stir in cheese or cream during reheating for best texture.

Nutrition & Serving Info (Per Serving, Estimated)

Recipe	Servings	Calories	Protein	Carbs	Fat
Cheesy Chicken Broccoli Soup	6	~350 kcal	25 g	6 g	25 g
Creamy Garlic Parmesan Soup	6	370 kcal	28 g	5 g	27 g
Coconut Curry Chicken Soup	6	400 kcal	30 g	8 g	28 g
Zucchini Noodle Chicken Soup	4	280 kcal	22 g	7 g	18 g
Lemon Herb Chicken Soup	6	250 kcal	24 g	5 g	14 g
Southwest Chicken Soup*	6	330 kcal	24 g	12 g**	18 g
Spicy Chicken & Vegetable Soup	6	300 kcal	26 g	8 g	16 g

* Carb estimate includes beans and corn.

** Skip beans and corn to reduce to ~5 g net carbs.

Whether you’re navigating life with diabetes, juggling dinner for a busy family, or simply seeking warmth in a bowl, these keto chicken soups offer comfort without compromise. From creamy classics to spicy sips, each recipe has been tested in my tropical kitchen where ingredient flexibility is a must and time is often short. I hope these soups bring the same nourishment and joy to your home that they’ve brought to ours—one ladleful at a time. Don’t forget to tweak them to your taste and come back to share which one became your new favorite.