Keto Chicken Soup, Comfort Food for Your Soul

A delicious and comforting homemade keto chicken soup recipe from scratch. Loaded with flavor and texture, you’ll forget that you’re missing the noodles. ?

Chicken soup is a go-to recipe during cold weather months, but it also provides comfort when you are sick with a cold or the flu. Since adopting the keto lifestyle, I had to give up the noodle part of chicken noodle soup. And that’s a tough pill to swallow when sick and craving noodle soup!

In addition to wanting a chicken noodle soup replacement, I’m always looking for new recipes to make with shredded chicken from my Slow Cooker Chicken Recipe. Whole chickens provide a budget-friendly option for the keto diet and it’s a great way to meal prep several meals at once.

The below recipe uses only half of a whole chicken, so make sure to hop over to my article 5 Different Meals with Shredded Chicken for ideas on how to use the other half of the chicken.

Chicken Soup Keto Ingredients

There are a few different ways to make this soup. The recipe calls for chicken broth which can be store-bought, but homemade chicken stock will provide more flavor and nutrients.

If you don’t have time to cook a whole chicken in the crockpot, the rotisserie chicken from Costco is a great alternative at a budget-friendly price.

And finally, the onions can be sautéed in 1 tablespoon olive oil until translucent before pouring the chicken broth in the stockpot for a softer texture OR added in with the shredded chicken for more firmness and a slight crunch.

Any way you make it, this recipe is sure to satisfy the soul and satiate the belly. Enjoy!

Keto Chicken Soup

Keto Chicken Soup, Comfort Food for Your Soul

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A delicious and comforting homemade keto chicken soup recipe from scratch. Loaded with flavor and texture, you’ll forget that you’re missing the noodles.


  • 2 1/2 cups chicken broth
  • 2 cups of water
  • 1 tbsp minced garlic
  • salt and pepper to taste
  • 6 leaves fresh basil, chopped
  • 1/2 Whole chicken, shredded
  • 12 ounces sliced mushrooms
  • 1 whole yellow onion, diced


  1. In a large stockpot, simmer the chicken broth, water, salt, pepper, minced garlic, and basil on low for 30 minutes.
  2. While the liquid and seasons are simmering, shred your chicken, slice the mushrooms, and dice the onion.
  3. Add the chicken, onions, and mushrooms to the stockpot and bring to a boil,
  4. Reduce heat to low and simmer for another 30 minutes, until the mushrooms reach the desired tenderness

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