Introduction

This hearty keto soup is a creamy, comforting dish perfect for chilly days. Packed with tender chicken, fresh vegetables, and rich cream, it’s both satisfying and low in carbs.

The image shows a bowl of creamy soup with a thick orange base, filled with small golden potato chunks. On top, there is a dollop of white sour cream, sprinkled with finely chopped green herbs and bits of crispy brown bacon. Shredded pale yellow cheese is scattered over the sour cream and potatoes. The bowl is white and placed on a white marbled surface. A spoon is inside the bowl, and a woman's hand holds the spoon. The texture of the soup looks smooth with some specks of seasoning visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, diced
1 small onion, chopped
2 cloves garlic, minced
2 cups cauliflower florets
1 cup chopped celery
4 cups chicken broth (low sodium)
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced chicken thighs and cook until browned on all sides, about 5 minutes.
Step 2: Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and translucent.
Step 3: Stir in cauliflower florets and chopped celery. Cook for another 3-4 minutes, stirring occasionally.
Step 4: Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
Step 5: Stir in heavy cream, season with salt and pepper, and simmer for an additional 5 minutes. Adjust seasoning as needed.
Step 6: Ladle soup into bowls and garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce.
Substitute chicken thighs with turkey or leftover cooked chicken for a quick twist.
If you prefer a smoother texture, use an immersion blender to puree part of the soup before adding cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick soup that has many colorful ingredients. There are small chunks of cooked ground meat, dark green kale leaves, and bright red pieces of tomato or pepper floating in a creamy, light yellow broth. Small cubes of white potatoes and some orange bits, likely carrots, add more color and texture. The broth also has small herbs sprinkled throughout, giving the soup a fresh and hearty look. A metal spoon is placed inside the bowl, with a woman's hand holding it from the right edge. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to stay juicier and more flavorful in this recipe.

Is this soup suitable for other low-carb diets?

Absolutely. This recipe fits well within keto, low-carb, and paleo-friendly meal plans due to its high fat and low carbohydrate content.

Hearty Keto Chicken and Cauliflower Soup Recipe

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★★★★★

4.9 from 60 reviews

This Hearty Keto Soup is a creamy, low-carb meal featuring tender chicken thighs, fresh vegetables, and a rich broth, perfect for those following a ketogenic diet or anyone looking for a comforting, nutritious soup.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Carb

Ingredients

Scale

Soup Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, diced
1 small onion, chopped
2 cloves garlic, minced
2 cups cauliflower florets
1 cup chopped celery
4 cups chicken broth (low sodium)
1 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste

Garnish

2 tablespoons chopped fresh parsley

Instructions

Brown the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken thighs and cook until browned on all sides, about 5 minutes, ensuring the chicken is cooked through and flavorful.
Sauté Aromatics: Add chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant, enhancing the soup’s base flavor.
Cook Vegetables: Stir in the cauliflower florets and chopped celery. Cook for another 3-4 minutes, stirring occasionally, allowing the vegetables to soften slightly.
Simmer Soup: Pour in the low sodium chicken broth and add dried thyme. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender and flavors meld together.
Add Cream and Season: Stir in the heavy cream, season with salt and pepper to taste, and simmer for an additional 5 minutes to thicken the soup and combine flavors. Adjust seasoning if necessary.
Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness before serving.

Notes

For a thicker soup, you can blend a portion of the soup before adding the cream.
Use low sodium chicken broth to control the salt level.
Feel free to substitute heavy cream with coconut cream for a dairy-free option.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Keto soup, low carb soup, chicken soup, creamy soup, healthy soup, cauliflower soup