Marry Me Keto Chicken Soup

The Marry Me Keto Chicken Soup is a creamy and comforting low-carb delight prepared by simmering juicy chicken pieces in a flavorful bone broth base enriched with heavy cream or coconut milk. Enhanced with vibrant spinach or kale and fragrant herbs and spices like garlic, onion, basil, and thyme, this soup offers a velvety richness that satisfies without any carb-heavy ingredients. Tender chicken, nutrient-packed greens, and an herb-infused broth create a luscious texture and rich taste, proving that you do not need noodles to enjoy a fulfilling bowl of soup, while optional zucchini or riced cauliflower add extra substance and keep it fully keto-friendly.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword bone broth soup, creamy chicken soup, gluten free, kale soup, keto chicken soup, low carb soup, marry me chicken soup, spinach soup

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 420kcal

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

For the creamiest texture, keep the heat low after adding the cream and Parmesan and avoid boiling the soup, which can cause separation. If you prefer a thicker keto chicken soup, let it simmer uncovered a bit longer after adding the vegetables, or stir in an extra handful of riced cauliflower and cook until it softens and naturally thickens the broth. This soup stores well in the refrigerator for up to three days; reheat gently over low heat and add a splash of bone broth or cream if it thickens too much. To keep the soup fully keto and gluten free, be sure to use unsweetened bone broth and avoid any broth brands that contain added starches or sugars.

Nutrition