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–+ servings

Keto Chicken Soup for Weight Loss - Comforting, Low-Carb, and Easy to Make

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon butter (optional but adds richness)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, sliced
  • 1 small head of cauliflower, cut into small florets
  • 1 medium zucchini, diced
  • 6 cups low-sodium chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 2 teaspoons sea salt, plus more to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 2 cups fresh baby spinach
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 tablespoons chopped fresh parsley (optional for garnish)
  • Red pepper flakes to taste (optional for heat)

Method
 

  1. Warm the pot: Heat olive oil and butter in a large soup pot over medium heat until shimmering.
  2. Sauté aromatics: Add onion, celery, and a pinch of salt. Cook 4–5 minutes, stirring, until softened. Add minced garlic and cook 30 seconds until fragrant.
  3. Add low-carb veggies: Stir in cauliflower florets and zucchini. Cook 3–4 minutes to get a bit of color. This builds flavor.
  4. Season well: Add salt, pepper, thyme, oregano, and the bay leaf. Stir to coat the vegetables evenly.
  5. Pour in the broth: Add the chicken broth and bring to a gentle boil.
  6. Add the chicken: Stir in the chicken pieces. Reduce heat to a simmer and cook 12–15 minutes, or until the chicken is cooked through and the cauliflower is tender.
  7. Finish with greens and acid: Turn off the heat. Stir in the spinach until wilted. Add lemon juice. Taste and adjust salt and pepper.
  8. Garnish and serve: Remove the bay leaf. Sprinkle with parsley and a pinch of red pepper flakes if you like heat. Serve hot.

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