The Best Keto Chicken Soup Recipe Ever

keto chicken soup recipe

5 from 6 reviews

Enjoy this tasty, brothy, Parmesan-based keto chicken soup recipe with a touch of Chardonnay and no noodles.



  • 34 chicken breast halves
  • 3.5 quarts of water
  • 1, peeled and diced onion
  • 2 tsp Italian seasoning
  • 1/2, sliced lemon
  • 3, minced garlic cloves
  • 2 bay leaves
  • 4 chicken bouillon cubes
  • salt and pepper to taste
  • 3 tbsp parsley chopped
  • 2/3 cup chardonnay
  • 2 tsp, chopped rosemary
  • 1 cup grated parmesan
  • 3/4 cup heavy cream


  1. Add the chicken breast, broth, diced onion, Italian seasoning, sliced lemon, minced garlic, bay leaves, and chicken bouillon cubes to a large soup pot.
  2. Cook the chicken in the mixture until the chicken is fully cooked and reaches 180 degrees (about 30-45 minutes).
  3. Take the chicken out of the water, wait until it cools, and shred it / pull it apart with a fork.
  4. Meanwhile, strain the broth through a colander into a large bowl and throw away the solids and pour the broth back into the pot.
  5. Put the parmesan cheese, cream, chardonnay, chopped fresh parsley and rosemary, and salt and pepper into a bowl and combine.
  6. Add the parmesan mixture to the broth in the pot, mix and cook for 10 minutes on low. Then add the shredded chicken to the pot and cook for an additional 5 minutes.
  7. Serve and enjoy!


Keywords: keto chicken soup