5 Easy Keto Chicken Soup Recipes - Keto Pots (2024)

Next time you need a warm, comforting, hearty and healing bowl of keto chicken soup, try one of these incredible recipes!

1. The Best Keto Instant Pot Keto Chicken Tortilla Soup

This instant pot keto chicken tortilla soup is bursting with bold flavors thanks to our unique blend of spices and fresh herbs. The tanginess of the tomatoes balances out the richness of the chicken thighs, while the cilantro and the jalapeno peppers add a fresh layer of flavor. It’s the perfect soup recipe for people who love something with a bit of heat. Don’t worry though; you can easily adjust the spice level to suit your tastes. Top your soup with sour cream and grated cheddar cheese for a hint of indulgence that the whole family will love.

Nutrition/Serving: 116 calories, 5.6 carbs, 1.5g fiber, 6.8g fat, 9.1g protein, 3.1g sugar.

Preparation time: 10 minutes
Cooking time: 12 minutes
Servings: 6

Ingredients:

For the soup:
2 tbsp olive oil
½ small onion, chopped
1 jalapeno pepper, seeded and diced
½ medium green bell pepper, chopped
1 ½ pound boneless skinless chicken thighs
1 ½ tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ cup canned diced tomatoes (no sugar added)
2 tbsp tomato paste (no sugar added)
3 cups homemade chicken broth
¼ cup cilantro or parsley, chopped plus extra for topping
salt and pepper, to taste

For Parmesan tortilla chips:
2 ounces grated fresh Parmesan cheese (about 1/2 cup)

For topping (optional):
sour cream
grated cheddar cheese

Directions:
To make the chips, preheat oven to 400°F.
Line a baking sheet with parchment paper.
Spoon the cheese by tablespoonfuls 2 inches apart on the prepared baking sheet.
Bake in preheated oven for 6 to 8 minutes or until crisp and golden.
Remove from the oven and allow to cool completely on the baking sheet before serving.
To make the soup, press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion, jalapeno and bell pepper and cook, stirring occasionally for 2-3 minutes.
Press the CANCEL button.
Add the chicken, chili powder, cumin, garlic powder, diced tomatoes, tomato paste and chicken broth and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 10 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid and remove the chicken from the pot.
Shred the chicken with 2 forks.
Add the chicken back into the Instant Pot.
Stir in the chopped cilantro or parsley.
Season to taste with salt and black pepper.
Divide the soup between bowls and top with sour cream, grated cheddar cheese and chopped cilantro.
Serve with Parmesan tortilla chips.

2. Noodle-less Instant Pot Bone Broth Keto Chicken Soup

Treat your taste buds to the full-bodied flavor of this hearty instant pot bone broth keto chicken soup. You’re going to love the thick chunks of chicken breast and sliced carrots once it soaks up the flavor of the chopped onions, minced garlic, and sliced celery stalks. All together, they really give the chicken stock its robust flavor. Rosemary, thyme, and parsley add a pleasant fragrance to your soup that combines all the flavors into one tasty dish. If you’re ever feeling down and need a quick pick-me-up, this amazing keto chicken soup has the flavor and nutrients you need to not only keep your mind and body healthy, but also full and satisfied.

Nutrition/Serving: 279 calories, 9.5g carbs, 1.7g fiber, 12.9g fat, 32g protein, 4g sugar.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:
2 tbsp olive oil
½ onion, chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
½ tsp dried thyme
1 sprig fresh rosemary
1 bay leaf
4 cups chicken stock
2 tbsp freshly squeezed lemon juice
4 tbsp chopped fresh parsley leaves
salt and black pepper to taste

Directions:
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Add the chicken and cook until no longer pink.
Press the CANCEL button.
Add the dried thyme, rosemary, bay leaf and chicken stock and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 8 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid and discard the bay leaf and rosemary sprig.
Stir in the chopped parsley and lemon juice.
Season to taste with salt and black pepper.
Serve warm.

3. Healing Instant Pot Keto Mexican Chicken Soup

By now, it should come as no surprise to anyone that you can make a huge variety of fantastic keto chicken recipes with an Instant Pot. I’ve shared tons of them over the last little while, but you definitely need to try this keto Mexican chicken soup. It’s comfort food to a T, you’ll see.

The recipe makes a healing Instant Pot Mexican chicken soup that you can have ready from start to finish in only 25 minutes. You’ll also be packing in a ton of flavorful ingredients that help to ensure that this Mexican soup is as authentic as possible. I’m talking about things like red bell peppers, garlic, onion, fire-roasted tomatoes, ground cumin, dried oregano, chili powder, sweet paprika, Mexican seasoning, and much, much more. It all comes together to make one incredibly nourishing Mexican soup that you’re definitely going to want to try out the next time you’re in the mood for something a little spicy.

Nutrition/Serving: 385 calories, 8.2g carbs, 1.4g fiber, 27.8g fat, 35.1g protein, 4g sugar.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6

Ingredients:
1 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, cut into bite size pieces
2-3 garlic cloves, minced
1 ½ pounds boneless, skinless chicken breast
1 can (14 oz) fire-roasted diced tomatoes
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
1 tsp sweet paprika
1 tsp Mexican seasoning
2 cups chicken stock
1 cup heavy cream
½ cup cream cheese, softened
1 cup shredded cheddar cheese plus extra for serving
salt, black pepper, to taste
chopped fresh cilantro for garnishing

Directions:
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the oil.
Add the onion, bell pepper and cook for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Press the CANCEL button.
Add the chicken, diced tomatoes, ground cumin, dried oregano, chili powder, paprika and Mexican seasoning.
Add the chicken stock and stir to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 10 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid and remove the chicken from the pot.
Shred the chicken with 2 forks.
Add the chicken back into the Instant Pot.
Add the cream cheese, heavy cream and shredded cheddar.
Stir to combine.
Press the SAUTE button on the Instant pot.
Cook, stirring frequently, until the cream cheese in completely blended in.
Press the CANCEL button.
Season to taste with salt and black pepper.
Serve warm topped with chopped cilantro and extra shredded cheddar cheese.

4. Soul-Satisfying Instant Pot Keto Buffalo Chicken Soup

I’ve been making a ton of keto friendly hot chicken soup recipes lately just because sometimes I want something light for lunch or dinner. This keto buffalo chicken soup isn’t low calorie by any means, but it’s easy to eat and gets the job done. So with that in mind, today we’re going to keep the trend going with this recipe for making a soul-satisfying Instant Pot keto buffalo chicken soup.

When making this soup, you’ll start by setting your Instant Pot to ‘SAUTE’ and then adding three tablespoons of butter into it. Add in your onion and celery, cook for a few minutes, and then add in the garlic, cooking for an additional 30 seconds. Press the ‘CANCEL’ button, and then add in your chicken, Frank’s Red Hot Sauce, and chicken broth. From here, you can follow the actual recipe instructions listed down below to finish cooking the soup, making sure to shred your chicken, while also adding in the cream cheese and heavy cream. When you’re ready to serve this spicy soup, I recommend topping it with sliced scallions and a bit of crumbled blue cheese.

Nutrition/Serving: 305 calories, 4.8g carbs, .6g fiber, 22.4g fat, 28.8g protein, 2.8g sugar.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 6

Ingredients:
3 tbsp butter
½ medium onion, chopped
2 celery stalks, diced
3-4 garlic cloves, minced
1 ½ pounds skinless, boneless chicken breasts
3 cups chicken broth or stock
1/3 cup Frank’s Red Hot Sauce
6 oz cream cheese
1/2 cup heavy cream
1 oz crumbled blue cheese, for serving (optional)
1 scallion, sliced
salt, black pepper to taste

Directions:
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the butter.
Add the onion and celery and cook for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Press the CANCEL button.
Add the chicken, hot sauce and chicken broth.
Stir to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 10 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid and remove the chicken from the pot.
Shred the chicken with 2 forks.
Add the chicken back into the Instant Pot.
Add the cream cheese and heavy cream.
Stir to combine.
Press the SAUTE button on the Instant pot.
Cook, stirring frequently, until the cream cheese in completely blended in.
Press the CANCEL button.
Season to taste with salt and black pepper.
Serve warm topped with sliced scallion and crumbled blue cheese (if using).

5. The Best Instant Pot Keto Chicken Noodle Soup

There are two things that set this particular recipe apart from any other chicken noodle soup recipe that you might find on the web. The first is obviously the fact that it’s made with an Instant Pot, meaning it’s super quick and easy to whip up this soup from scratch. The second is that it’s packed with nothing but real, whole food ingredients that are low carb and contain mostly protein and fats, making it an excellent keto chicken noodle soup dish.

You’ll be using one pound of boneless, skinless chicken breasts, along with a hearty mix of carrots, onions, celery, garlic, and so much more. And if you’re wondering what you’ll need for the noodles to keep it keto? That’s easy: spiralized zucchini noodles. It all comes together beautifully to make what just might be the best bowl of chicken noodle soup that you’ll ever try.

Nutrition/Serving: 271 calories, 8.1g carbs, .5g fiber, 12.9 fat, 32.2g protein, 3.1g sugar.

Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:
2 tbsp olive oil
½ onion, chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
½ tsp dried thyme
1 sprig fresh rosemary
1 bay leaf
4 cups chicken stock
2 tbsp freshly squeezed lemon juice
4 tbsp chopped fresh parsley leaves
2 medium-sized zucchini, spiralized
salt and black pepper to taste

Directions:
Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
Add the olive oil.
Add the onion, carrots and celery and cook, stirring occasionally for 2-3 minutes.
Add the garlic and cook for 30 seconds.
Add the chicken and cook until no longer pink.
Press the CANCEL button.
Add the dried thyme, rosemary, bay leaf and chicken stock and mix to combine.
Close and seal the Instant pot.
Turn the venting knob to SEALING.
Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
Adjust the timer to 8 minutes.
When finished cooking, let the pressure come down naturally for 10 minutes, then quick release the rest of the pressure.
Open the lid and discard the bay leaf and rosemary sprig.
Press the SAUTE button on the Instant Pot.
Bring the soup to a boil.
Add the zucchini noodles and cook for 2-3 minutes.
Season to taste with salt and black pepper.
Stir in the chopped parsley and lemon juice.
Press the CANCEL button.
Serve warm.

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