Kick the keto flu or replenish those electrolytes with this Fully Loaded Low Carb Chicken Soup.
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Yum yum yum who doesn’t love a big ol’ bowl of chicken soup when you’re feeling under the weather or down in the dumps? This Fully Loaded Low Carb Chicken Soup will do the trick for sure!
I love hearty soup. I want to be nice and full after my meal rather than feel like I just sipped tea for lunch. Being that I was trying to get into ketosis when I made this soup, I wanted to add vegetables with the least amount of carbs to help my body get there faster. I ended up with this delicious Fully Loaded Low Carb Chicken Soup!
I hope you love this soup as much as I do!
What is in this Fully Loaded Low Carb Chicken Soup
This Low Carb Chicken Soup is fully loaded with veggies that are super low in carbs and bone stock that will replenish those lost electrolytes.
Besides bone stock there is onion, celery, red pepper, cauliflower, dried basil, dried thyme, salt, pepper, garlic, green beans, broccoli, chicken and spinach.
How to make Low Carb Chicken Soup
I love how quickly this soup can be thrown together; it makes a great weeknight meal for a busy schedule.
Heat a soup pot on medium low and add some olive oil. Dice up onion, celery and red pepper. Once the oil is hot, add the diced veggies and cook until the onion is transparent.
Add diced cauliflower, minced garlic, dried thyme, dried basil, sea salt and black pepper. Stir and cook for a couple of minutes then add chopped green beans and 8-10 cups of bone broth or bone stock. (Or however much you have on hand and use water for the rest) Bring to a simmer and cook for 20-25 minutes until the cauliflower is soft.
Stir in diced broccoli and chunked cooked chicken and bring back up to a simmer. Add chopped spinach and serve hot.
There are so many benefits to using homemade bone stock as opposed to buying bone broth, especially when on the keto diet. It’s also super easy to make! Check out my How to Make Bone Broth post.
Don’t have the time? How about some Instant Pot Chicken Broth.
Yuk, I hate the keto flu. It’s super annoying that I get hit every time I float back into low carb living. It’s worth it, but still annoying. One thing I always make sure I have on hand while transitioning? Low carb chicken soup!
I am currently being hit with the keto flu as I type this post out; super tired, slightly nauseous and a wicked headache plauges me, yet I know it would be a lot worse if I didn’t have my fully loaded low carb chicken soup. Bone broth is the perfect base to restore electrolytes and this yummy soup is packed with super healthy veggies that are the lowest on the carb scale to help get into ketosis faster.
I find eating bone stock soup daily helps fight this flu! I bounce around a lot, in and out of ketosis and have to fight the flu often. Ever since I started to make bone stock I find my flus are way shorter and less intense than they used to be! Coincidence? I don’t know…
What goes with Low Carb Chicken Soup?
There are a few delicious low carb sides I love to pair with Low Carb Chicken Soup. Here is a list of my favourites:
Can you freeze Fully Loaded Low Carb Chicken Soup?
You sure can! I have frozen this a couple of different ways in a couple of different stages.
If you know you won’t be eating half of the soup, I would recommend separating half and freezing before the broccoli and spinach have been added. Save fresh spinach and broccoli to add to the bowls as you re-heat them.
You can get freezer safe plastic containers to freeze your soup or you can freeze soup my favourite way! Cool the soup completely then divide into single serve portions into freezer ziplock bags. Label the flavour and date and keep in a special bin for soups in your freezer!
This Fully Loaded Low Carb Chicken Soup will last 4-6 months in the freezer 🙂
Love this recipe? Try these low carb soups next:
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Fully Loaded Low Carb Chicken Soup
- 2 tbsp olive or avocado oil
- 1 small onion diced
- 4 stalks celery chopped
- 1 red pepper diced
- 1.5 cups cauliflower diced
- 3 cloves garlic minced
- 1.5 tsp dried thyme
- 1 tsp dried basil
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup green beans chopped
- 8-10 cups bone stock or broth * Use however much bone stock you have and top the rest of the liquid up with water.
- 1.5 cups broccoli diced
- 2 cups cooked chicken chopped
- 1/2 bunch spinach chopped
- Heat a soup pot on medium low and add olive or almond oil. Dice up the onion, celery and red pepper. Once the oil is hot, add the diced veggies and cook until the onion is transparent.
- Stir in broccoli, chicken and bring back up to a simmer. Add chopped spinach then serve hot.
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 5 g net carbs per serving.