Keto Classic Homemade Chicken Broth Soup
Warm, nourishing, and perfect for keto enthusiasts, this Keto Classic Homemade Chicken Broth Soup is the ultimate comfort food. Made with a whole chicken, fresh herbs like thyme and rosemary, and hearty aromatics, this low-carb soup is both rich in flavor and brimming with health benefits. Slowly simmered for optimal taste, the chicken broth becomes a silky base that’s packed with collagen and nutrients. Tender shredded chicken and a touch of fresh parsley add satisfying protein, while a garnish of lemon slices provides a bright, zesty finish. Whether you're looking for a soothing weeknight dinner or a meal-prep staple, this easy-to-make soup is a wholesome, ketogenic-friendly choice that will keep you full and energized.
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Ingredients
- 1 about 3-4 pounds whole chicken
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 chopped celery stalks
- 1 large, chopped carrot
- 4 minced garlic cloves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 12 cups water
- 0.25 cup, chopped parsley
- 1 sliced lemon
Directions
Step 1
Heat olive oil in a large stockpot over medium heat. Add the chopped onion, celery, and carrot. Sauté for 5-7 minutes until vegetables start to soften.
Step 2
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step 3
Place the whole chicken into the pot and add water until the chicken is fully submerged (about 12 cups).
Step 4
Add the fresh thyme, rosemary, bay leaves, peppercorns, sea salt, and black pepper to the pot.
Step 5
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer for about 90 minutes, until the chicken is cooked through and very tender.
Step 6
Carefully remove the chicken from the pot and let it cool slightly. Once cooled, shred the meat, discarding the skin and bones. Set the shredded chicken aside.
Step 7
Strain the broth through a fine-mesh sieve, discarding the solids and reserving the liquid.
Step 8
Return the strained broth to the pot and bring it to a gentle simmer. Adjust seasoning with additional salt and pepper if needed.
Step 9
Add the shredded chicken back into the pot. Stir in the chopped parsley.
Step 10
Serve the soup hot, garnished with slices of lemon for an extra burst of flavor.
Nutrition Facts
| Serving size | (5304.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 719.0 |
| Total Fat 41.3g | 0% |
| Saturated Fat 8.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 102.1mg | 0% |
| Sodium 5478.5mg | 0% |
| Total Carbohydrate 57.9g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 25.1g | |
| Protein 36.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 625.8mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 2876.6mg | 0% |
Source of Calories