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Spring Keto Chicken Soup
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5 from 1 vote

Keto Chicken Soup

Women aptly symbolize spring for birth and new beginnings. What better way to celebrate new beginnings than by making this fresh and heartwarming Keto Chicken soup.
Course Soup
Cuisine American
Keyword heart-healthy dish, Keto chicken soup, spring
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6


  • 2 tbsp vegetable oil
  • 1 piece medium onion chopped
  • 5 cloves garlic smashed
  • 2-inch piece fresh ginger sliced thinly
  • 1 piece small cauliflower cut into florets
  • 3/4 tsp crushed red pepper flakes
  • 1 piece medium carrot peeled and julienned thinly
  • 6 cups low-sodium chicken broth
  • 1 stalk celery thinly sliced
  • 2 pieces boneless and skinless chicken breasts diced
  • freshly chopped parsley for garnish


  • Heat oil in a large pot over medium heat. Saute the onion, ginger, and garlic until lightly browned.
  • In a food processor, process the cauliflower until it looks like rice. Add the cauliflower rice to the pot and cook over medium-high heat for about 8 minutes until lightly browned. Stir occasionally.
  • Add carrots, celery, chicken broth and pepper flakes. Let it simmer then add the chicken breasts. Let it cook for about 15 minutes or until the internal temperature is 165° F.
  • Remove the chicken breasts, let them cool then shred into strips. Allow the vegetables to simmer for 3 to 5 minutes or until tender.
  • Remove the ginger as desired. Return the shredded chicken to the pot and season with salt and pepper.
  • Turn off heat. Garnish with parsley before serving.