Keto Chicken Soup Recipe

Image of Keto Chicken Soup Instant Pot in a white bowl with a bronze spoonful held over top, on a wooden cutting board and white tea towel.

4 from 3 votes

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 made in an Instant Pot is a healthy, flavorful homemade culinary cure for complicated dinners. Don't settle for canned impostors.

Prep Time10

Cook Time47

Total Time57

Course: Soup

Cuisine: American, Keto, Low Carb

Keyword: Chicken Soup, Chicken Soup in Instant Pot, Homemade Chicken Soup, Instant Pot Soup, Keto Chicken Soup

Servings: servings

Calories: 40kcal

Author: Bailey

Equipment

Instant Pot

Ingredients

BROTH INGREDIENTS

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

SOUP INGREDIENTS

1 batch broth
4 large stalks celery , washed and sliced thin
1 batch reserved shredded chicken
1/2 bunch fresh parsley , chopped and divided

Instructions

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.

Notes

THIS RECIPE FEATURED ON:

Nutrition