If you’re after a soup that gets everyone asking, “What’s in this?” and pleading, “Make it again next week,” then the Marry Me Keto Chicken Soup is your new go-to. Rich, creamy, and deeply comforting, this low-carb chicken soup wraps you in a warm embrace of wholesome ingredients without a single carb to weigh you down. It’s more than a soup—it’s a cozy keto hug in a bowl.
Why This Keto Chicken Soup Recipe Is a Must-Make
Comfort food cravings can strike anytime, but traditional favorites don’t always fit into a keto lifestyle. This recipe changes the game by delivering big flavor, minimal carbs, and nourishing ingredients that satisfy both body and soul.
Here’s what makes it a keto winner:
- Bursting with flavor
- Low in carbohydrates
- Loaded with protein and veggies
Forget pasta or noodles. Instead, savor a luscious herb-infused broth, enriched with cream, tender chicken, and nutrient-packed greens. This Marry Me Keto Chicken Soup is a recipe worth bookmarking, bragging about, and making your own.
The Keto Secret Behind This Delicious Soup
Each ingredient is thoughtfully chosen to keep this chicken soup fully keto-friendly and satisfying:
- Bone broth forms the flavorful base while providing collagen for skin and joint health.
- High-quality chicken offers the protein you need to stay energized and full.
- Cream or coconut milk adds a velvety richness that brings depth, turning this into a truly indulgent meal without any carbs.
This cozy, creamy soup checks all the boxes for keto comfort food.
Essential Ingredients and Their Benefits
You don’t need a long list—just a few powerful ingredients:
- Chicken (breasts or thighs): Juicy and tender pieces that soak up all the delicious broth.
- Bone Broth: Whether store-bought or homemade, it adds unmatched flavor and nutrients.
- Heavy Cream or Coconut Milk: Provides the fat content keto diets thrive on, delivering richness that makes you crave seconds.
- Spinach or Kale: Adds vibrant color and a dose of vitamins.
- Herbs & Spices: Garlic powder, onion powder, basil, and thyme enhance flavor without carbs.
Texture and Taste That Prove You Don’t Need Carbs
Here’s the truth: noodles aren’t necessary to enjoy exceptional chicken soup. The creamy consistency, fragrant herbs, and tender chicken combine for a satisfying experience. Want extra texture? Toss in chopped zucchini or riced cauliflower—they soak up flavor perfectly and keep it keto-friendly.
This soup delivers spoonfuls of comfort that outshine many traditional carb-heavy versions.
Pro Tips for Perfect Keto Chicken Soup Every Time
- Select quality broth: Choose one with clean ingredients for the best taste.
- Cook chicken carefully: Add it just early enough to keep it tender, not rubbery.
- Add cream last: Stir in cream after simmering to maintain smoothness.
- Season to taste: Adjust herbs and spices at the end to match your flavor preference.
- Incorporate low-carb veggies: Zucchini, mushrooms, or cauliflower work great for added substance.
Meal Prep and Storage Made Easy
This soup shines whether on a relaxing Sunday or a hectic weekday:
- Batch cook: Make a large pot and portion out for convenient meals.
- Store properly: Use airtight containers; refrigerate for up to 3–4 days.
- Reheat gently: Warm slowly to keep cream smooth and chicken tender.
Bonus: Flavors deepen overnight, making leftovers even better.
Serving Suggestions: Casual or Elegant
Perfect for any occasion—from solo dinners to impromptu gatherings:
- Pair with a crisp keto salad or chaffle bread for a quick meal.
- Take to work in a thermos for envy-inducing lunches.
- Dress up with a swirl of cream or fresh herbs for a dinner party flair.
For a winning finish, serve alongside keto garlic bread or parmesan crisps.
The Marry Me Keto Chicken Soup isn’t just another recipe—it’s a delicious reminder that low-carb living can be cozy, flavorful, and effortlessly satisfying. Give it a try and fall in love with your keto meals all over again.
Marry Me Keto Chicken Soup
Equipment
- Large Pot or Dutch Oven
- Cutting board
- Chef’s knife
- measuring cups and spoons
- Wooden spoon or spatula
- ladle
Ingredients
For the soup base
- 2 pounds boneless skinless chicken thighs cut into bite sized pieces
- 2 tablespoons olive oil
- 4 cups chicken bone broth unsalted or low sodium
- 1 cup heavy whipping cream or full fat canned coconut milk
- 1/2 cup grated Parmesan cheese plus more for serving if desired
- 2 tablespoons butter salted or unsalted
- 3 cloves garlic minced
- 1/4 cup finely chopped onion or shallot for a milder flavor
- 1/2 teaspoon sea salt more to taste
- 1/4 teaspoon black pepper more to taste
Herbs and seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes optional for a gentle heat
Low carb vegetables and greens
- 2 cups fresh baby spinach roughly chopped, or use chopped kale
- 1 cup chopped zucchini small dice, optional but recommended
- 1 cup riced cauliflower fresh or frozen, optional for added body
To finish and serve
- 2 tablespoons fresh basil thinly sliced, for garnish
- 1 tablespoon fresh lemon juice optional, to brighten flavors
Instructions
- Pat the chicken pieces dry with paper towels and season lightly with a pinch of salt and pepper.
- Heat the olive oil and butter in a large pot or Dutch oven over medium heat until the butter is melted and foamy.
- Add the chopped onion and cook, stirring often, until softened and translucent, then stir in the minced garlic and cook just until fragrant.
- Add the seasoned chicken pieces to the pot and cook, stirring occasionally, until the outside of the chicken is opaque but not fully cooked through.
- Sprinkle in the garlic powder, onion powder, dried basil, dried thyme, crushed red pepper flakes if using, remaining salt, and black pepper, stirring to coat the chicken and aromatics in the seasonings.
- Pour in the chicken bone broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle boil.
- Reduce the heat to a simmer and cook uncovered until the chicken is cooked through and tender and the flavors have started to meld, skimming any foam from the surface if needed.
- Stir in the chopped zucchini and riced cauliflower, if using, and continue simmering until the vegetables are just tender but still hold their shape.
- Reduce the heat to low, then slowly stir in the heavy whipping cream and grated Parmesan, mixing until the cheese is melted and the broth looks creamy and smooth without letting it come to a vigorous boil.
- Add the chopped spinach or kale to the pot and stir until the greens are wilted and evenly distributed throughout the soup.
- Taste the soup and adjust with additional salt, pepper, or a squeeze of fresh lemon juice to brighten the flavors as desired.
- Ladle the Marry Me Keto Chicken Soup into bowls and garnish with fresh basil and extra grated Parmesan before serving hot.
Notes
Nutrition
