Keto Chicken Soup made in an Instant Pot is a healthy, flavorful homemade culinary cure for complicated dinners. Don’t settle for canned impostors.
Keto Chicken Soup is our go-to for the sniffle, sneeze-y, cough-y season as well as just when we need a little something to make our tummies cozy again.
Our household was hit with this nasty cold that lasted weeks. The Instant Pot makes this homemade classic so easy and the cold a bit more tolerable… a bit. #ColdsSuck
Keto Chicken Soup 101
Whether or not you’ve got littles around, this Keto Chicken Soup is the best for an under-the-weather day. It’s SO good that you don’t have to be sick to enjoy.
What makes chicken soup healthy? The protein from chicken is of course important to the health benefits. Celery offers a lot of antioxidants as well as anti-inflammatory benefits. Parsley is used to help lower blood sugar and also offers anti-inflammatory benefits. Are we seeing a pattern here? You bet! Chicken soup is the bestttttttttttt.
What about the noodles? If someone in your house isn’t Keto or Low Carb, you can of course make noodles separately and add to their bowls. If you’d like a low-carb addition, you can try cauliflower rice using the same method of adding after-the-fact. It’s up to you!
Honestly though this broth is so delicious with chunks of chicken that I truly haven’t ever missed the noodles. BUT YOU MAY be able to make low carb noodles with our fathead dough – it’s been on our agenda to try so stay tuned.
Check out this Roasted Carrot Ginger Soup from Meaningful Eats!
What You’ll Need for Low Carb Chicken Soup
This Low Carb Chicken Soup is very simple but absolutely full of flavor.
The benefits of making anything in the Instant Pot is being able to pull it all together and cook. We LOVE easy cooking.
You’ll need a rotisserie chicken, water, garlic powder, onion powder, rosemary, thyme, celery, and parsley for this recipe.
When making in an Instant Pot, you’ll put all the ingredients in at once. If you’re making stove top, the instructions to make the broth and soup are listed separately below.
About that Chicken
If you’re feeling motivated you are welcome to roast your own chicken for this recipe. This tutorial to properly roast a chicken is perfect from It’s Yummi. Or if you have a Instant Pot Air Fryer, we hear that’s a fairly quick an easy way to make a juicy whole chicken in 30 minutes. (If you have one and try this, please let us know how well it works!)
We’re not always so motivated. We like quick and easy. And when we’re under the weather, we cut corners where we can without sacrificing flavor or quality.
Most bigger stores offer the option to grab a ready-made rotisserie chicken. These are FABULOUS for so many recipes and offer everything we need for this one. That’s what we usually go for. And there’s no shame in it. You’re still making homemade Keto Chicken Soup and you get to take credit for all the deliciousness that follows.
Instant Pot Steps
We love, love, love the Instant Pot (affiliate link) for it’s ease of use and quickness. There is nothing to be intimidated about.
High pressure mode for 40 minutes: You’ll use this mode to make your Keto Chicken Soup. Why not the soup/broth mode? It’s not quick high enough pressure for the desired outcome with this recipe.
Manual release: When the timer goes off, flip the release valve to allow the pressure cooker to decompress quickly. Be careful to make sure you avoid the hot steam by using a towel or a quick, mindful flip of the release. Also make sure to keep your Instant Pot free from obstruction above (including kitchen cabinets.)
Strain: Once the release has completed, it’s time to strain the bits and return the celery, parsley and chicken back to your Instant Pot. You’re almost there!
High pressure mode for 7 minutes: This is the last step for your low carb chicken soup.
Natural release: When the timer goes off, allow your Instant Pot to do a natural release for 7 minute then finish with a manual release.
If you love the Instant Pot and want to try a little zesty dish, use cauliflower rice and try this Instant Pot Lentil Curry which fits into a low carb diet. Or this Instant Pot Short Rib using low carb barbecue sauce.
HOW MANY NET CARBS FOR OUR KETO CHICKEN SOUP
7 Net Carbs per serving of our low carb chicken soup.
Other recipes you might enjoy:
- Keto Low Carb Egg Drop Soup
- Thai Chicken Cabbage Stir Fry
- Low Carb Chicken Curry Recipe (Instant Pot Recipe)
Keto Chicken Soup Recipe
- 1 standard rotisserie chicken , separated and meat set aside
- 8 quarts water
- 3 tbsp. garlic powder
- 3 tbsp. onion powder
- 1 tbsp. dried rosemary
- 1 tbsp. dried thyme
- 1 batch broth
- 4 large stalks celery , washed and sliced thin
- 1 batch reserved shredded chicken
- 1/2 bunch fresh parsley , chopped and divided
MAKING IN AN INSTANT POT
- Put all ingredients in. Use 12 cups water (as long as it doesn't fill the IP more than halfway-3/4).
- Give a stir to make sure nothing sticks to the bottom. High pressure 40 minutes with manual release.
- Strain bits and return to IP with celery, parsley, and chicken.
- High pressure for 7 minutes, natural release for additional 7 minutes then manually release the rest. Serve as desired.
MAKING THE BROTH (Non-Instant Pot Method):
- Remove the edible meat from the chicken carcass, reserving the skin, bones and cartilage for the broth.
- Put the edible portion in the fridge until you are ready to use it.
- Place the carcass in an 7 quart stock pot and fill it with water, leaving about a 1/2 an inch space from the top to keep it from boiling over too much.
- Add the herbs and spices, and bring to a boil over high heat.
- Continue to boil for approximately 2 hours, uncovered. The broth will be boiled down about a quarter of the way when it's finished. You will see the that the water has taken on a dark color. That's your broth!
- Place a fine-meshed sieve over another large pot and strain the broth through it. Make sure the strainer is as finely meshed as possible because this process will also remove the carby parts of the garlic powder and herbs leaving you with just a flavored broth. If you can't get it all out, simply let the broth cool and then try again. Most of the seasoning will rise to the top where it's easy to skim off the top.
- Use this broth to make your soup. (See below)
MAKING THE SOUP (Non-Instant Pot Method):
- Using the entire batch of broth you made, bring it to a boil and toss in the celery and half the fresh parsley.
- Let it boil for about 20 minutes, and then toss in the chicken just to warm it up for about another 10 minutes or so. It's done when the celery is soft and the chicken is warmed through.
- When serving, top with the remainder of the fresh parsley to your liking.
- Add salt to taste as needed.