My easy Keto Chicken Vegetable Soup is set to wow you and make you feel whole and well! It is a simple and quick recipe to put together and so hearty and yummy! Stove, slow cooker, or pressure cooker, this soup’s got you covered no matter how you like to cook. Healthy comfort food doesn’t get better than this!
Keto Chicken Vegetable Soup – The Ultimate Comfort Food
This is not your average chicken soup recipe! Packed with tender chicken, tasty veggies, and nutty hemp seeds, it’s like a warm hug in a bowl but made healthy. Perfect for when you want something light but satisfying, this soup comes together fast, tastes amazing, and happens to be ridiculously good for you.
Bonus: it’s low-carb, meal-prep friendly, and totally customizable. You’ll be slurping this one up on repeat, trust me!
Keto Chicken Vegetable Soup Ingredients
Vegetables: I use red peppers, cauliflower and celery for my low carb chicken and veggies soup. You can add zucchini, diced tomatoes, butternut squash, or potatoes, if you carbs aren’t an issue.
Chicken Drumsticks. Use chicken drumsticks, chicken cutlets, or skinless chicken thighs. I prefer to use thighs or leg meat, but any chicken will do, even boneless skinless chicken, leftover rotisserie chicken or crock pot shredded chicken.
Hemp Seeds (hemp hearts): I use hulled hemp seeds. A plant-based rich source of protein it is like my “keto lentil” for soup bases. It provides the heartiness and added protein to all my low carb chicken soup recipes.
How to Make It
Step 1. In a large Dutch oven or stock pot over medium heat, add the olive oil and butter. When the butter has melted add the garlic, onion, carrot, celery, smoked paprika, turmeric and bay leaves and cook for 5 minutes or until the onion is soft and translucent, stirring occasionally.
Step 2. Add the chicken drumsticks and 4 cups of the chicken broth; increase heat to medium-high and bring to a boil for 5 minutes. Reduce heat to medium-low, cover, and simmer for 30 minutes or until drumsticks are cooked through and tender.
Step 3. Meanwhile, bring a medium pot of water to a boil. Add the cauliflower to the pot and boil for 7 minutes or until tender. Strain off the water.
Step 4. Place cauliflower florets, remaining 1 cup of chicken broth, hemp seeds, roasted red peppers, parmesan and apple cider vinegar in a blender. Blend on high for 2 minutes or until smooth and creamy. Remove and reserve.
Step 5. Remove drumsticks and finely shred the chicken, discarding skin. Strain off solids from the soup base and blend on high. If you prefer a chunky, hearty chicken vegetable soup recipe, don’t over-process in the blender.
NOTE: Add half of the chicken when blending for a creamy chicken soup.
Combine cauliflower puree with soup and chicken. Increase the heat and continue stirring for 3-5 minutes or until the soup thickens. The soup will thicken naturally, but mix 1/2 tsp of xanthan if preferred with 1 tbsp of soup.
Season with salt to taste, and ground black pepper. Garnish with plenty of fresh herbs.
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Variations
Asian-Inspired: Add ginger, garlic, soy sauce (or coconut aminos for keto), and a drizzle of sesame oil. Toss in some bok choy or zucchini noodles.
Mediterranean: Add crumbled feta and add oregano, thyme, lemon juice, and a handful of spinach or kale.
Spicy Tex-Mex: Stir in cumin, smoked paprika, and chili powder, and top with fresh avocado and a dollop of sour cream. Or try this amazing crock pot chicken taco soup.
Ways to Cook
Pressure Cooker (e.g., Instant Pot): Cook on high pressure for 15 minutes, then quick-release for a fast, flavourful soup.
Stovetop: Sauté the aromatics, add your ingredients, and simmer until tender.
Slow Cooker: Toss everything in, set it on low for 6–8 hours, and come home to a ready-made meal. Let’s face it: even slow cooker chicken breasts turn out perfect for homemade soups. This is a no-fuss way to make the perfect homemade chicken and vegetable soup.
Want more delicious soup recipes?
Frequently Asked Questions
Absolutely! Frozen veggies work perfectly and save time. Just add them straight into the soup with no need to thaw.
Blend a small portion of the soup and stir it back in, or add a touch of cream cheese for a creamy consistency.
Absolutely! Freeze in individual portions and defrost in the fridge overnight.
More Recipes To Try
- Chicken and Bacon Soup
- Keto Minestrone Soup
- Easy Clear Chicken Soup
- Roasted Tomato Garlic Soup
- Keto Soup Recipes Roundup
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Keto Chicken Vegetable Soup
Equipment
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Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 large brown onion finely minced
- 2 cloves garlic finely minced
- 1 carrot finely diced
- 2 stalks celery finely diced
- 2 tsp smoked paprika
- 2 tsp ground turmeric
- 2 bay leaves
- 1 kg (2 lb) chicken drumsticks
- 5 cups chicken bone broth or chicken stock
- 2 cups cauliflower cut into small florets
- 1/2 cup hemp seeds
- 1/2 cup red pepper/capsicum roasted, deseeded, peeled and chopped
- 3 tbsp parmesan cheese finely grated
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon or lime juice
- Salt and pepper taste
- 1/2 tsp xanthan gum optional
Instructions
CONVENTIONAL METHOD
- In a large dutch oven or stock pot, heat the olive oil and butter over medium-low heat. Add the garlic, onion, carrot, celery, smoked paprika, turmeric and bay leaves and cook for 5 minutes or until the onion is soft and translucent, stirring occasionally.
- Add the chicken drumsticks and 4 cups of the chicken broth; increase heat to medium-high and bring to a boil for 5 minutes. Reduce heat to medium-low, cover, and simmer for 30 minutes or until drumsticks are cooked through and tender.
- Meanwhile, bring a medium pot of water to a boil. Add the cauliflower to the pot and boil for 7 minutes or until tender. Strain off the water.
- Place cauliflower florets, remaining 1 cup of chicken broth, hemp seeds, roasted red peppers, parmesan and apple cider vinegar in a blender. Blend on high for 2 minutes or until smooth and creamy. Remove and reserve.
- Remove drumsticks from soup and finely shred, discarding skin. Strain off solids from soup base and blend on high in blender (if you prefer your soup with chunky veg then skip this step).
- Combine cauliflower puree with soup and chicken. Increase the heat and continue stirring for 3-5 minutes or until the soup begins to thicken. (use xanthan gum only if needed. The soup will thicken naturally but mix 1/2 tsp of xanthan if preferred with 1 tbsp of soup. Then add to soup and whisk through). Once the soup has thickened stir through juice and season to taste. If soup needs additional thickening add xanthan gum to a small cup of soup and then pour back into soup and cook until thickened. Serve as is or with a dollop of yoghurt, coriander leaves and diced avocado and/or bacon.
THERMAL METHOD
- Heat the olive oil and butter 2 min/100℃/speed 1. Add the garlic, onion, carrot, celery, smoked paprika, turmeric, and bay leaves and cook for 5 min/100℃/speed 1.
- Add the chicken drumsticks and chicken broth into the mixer; cook 30 min/90℃/reverse/stir. When finished remove drumsticks and shred chicken, discarding the skin and bone. Strain the soup and set the vegetables aside separate from the chicken (discard bay leaves). Reserve.
- Add the cauliflower to the empty mixer. Add 2 cups of the reserved broth; cook 10 min/90°C/speed 1.
- Add the hemp seeds, roasted red peppers, parmesan, apple cider vinegar, and cooked vegetables to the mixer; puree 1 min/speed 4. Check that soup is creamy and smooth or repeat as necessary.
- Add the reserved chicken to the mixer; cook 5 min/90℃/reverse/stir. Once the soup has thickened stir through the juice and season to taste. If soup needs additional thickening add xanthan gum to a small cup of soup and mix. Add to the soup and cook for further 5 min/90℃/stir or until thickened. Serve as is or with a dollop of yoghurt, coriander leaves and diced avocado and/or bacon.
INSTANT POT® METHOD
- Set Instant Pot® to Sauté/high heat. Heat the olive oil, butter, garlic, onion, carrot, celery, smoked paprika, turmeric and bay leaves; sauté for 5 minutes or until the onion is soft and translucent, stirring occasionally.
- Add all remaining ingredients except juice, salt and pepper. Close and seal the Instant Pot. Cook on high pressure for 20 minutes, then allow the pressure to release naturally for 10 minutes. Vent to release any remaining pressure, then carefully open the lid.
- Remove drumsticks from soup and finely shred, discarding skin and bone. Strain off solids from soup base and blend on high in blender (if you prefer your soup with chunky veg then skip this step). Combine pureed soup with chicken. If soup needs additional thickening add xanthan gum to a small cup of soup and then pour back into the soup and cook until thickened. Add juice and season to taste.
- Serve as is or with a dollop of yoghurt, coriander leaves and diced avocado and/or bacon.
Notes
2. Broth can be any kind of stock, stock cubes, or bone broth.
3. Add extra vegetables like broccoli, pumpkin or zucchini as preferred.
4. Store in the fridge for up to 4 days.
5. Soup can be frozen into individual serves and frozen up to 1 month. For more amazing low carb soup recipes try our Clear Chicken Soup, Pea and Ham Soup, or Easy Chicken and Bacon Soup. I love a good soup and these are a few more favourites I trust you will love too!
Your Own Notes
Nutrition
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36 responses to “Keto Chicken Vegetable Soup with Hemp Seeds”
Looks great, I’d love to try it. Just curious how big is the serving size with 3 net carbs?
It makes 8 hearty bowlfuls.
It looks good and tasty! Such a perfect soup to prepare for tonight’s dinner.Enjoy!
This is one tasty vegetable soup! So yummy and flavorful! Love the additional turmeric! Thanks for the lovely recipe!Very welcome Nora
Such a lovely soup. Thanks Megan.You are very welcome Nancy
We made this soup in our Insa Pot with chicken wings and it was so tasty! Thank you for such a great recipe. We’ve bookmarked your site:)Glad you enjoyed it Keri
This keto chicken vegetable soup was so delicious! I could eat this any time of the year!Me too Kayla
Wow this keto soup was delicious and what a great idea. We tried this the other night and it was fantastic. Thanks for sharing.You are very welcome Devan
I think my hemp-seed-lovin’ younger sister will love this. She has a woodburning stove in her kitchen in her cabin and loves food that can simmer for hours. I will try it out when she comes to visit. Thanks!Awesome. I hope she loves it
Hearty, comforting and full of flavour – this is so delicious, and perfect for this weather!It sure is
Delicious! and satisfying. I made some extra to take to work.It is such a great soup isn’t it Lizet
This soup is delicious and so easy to make. My husband loves it too. I will make this regularly through our cold and dreary winter. Thanks Megan for your great recipes.
This recipe is the bomb!! I love it!!!!
Love this soup so much. I have a few dishes frozen and often find myself having it for my first meal of the day. So much easier than having to cook something from scratch when I am short on time, and I know I am eating something nutritious to break my fast.I think it is pretty great too Penny.
Could you tell me if you use hulled hemp seeds in this and in your hemp seed bread? We get both in the UK
Hi this soup sounds delicious!
Just curious to know what instapot people are using in Australia, I thought they weren’t compatible here?
I would love one😀I imported one from Spain and changed the plug.
This soup is so easy to make and it is absolutely delicious! It has quickly become a favourite in our house.So glad you are all enjoying it Tammy
I could go for a bowl of this right now!! Deliver to Brisbane!?Might be a bit cold by the time I get there. lol. I am heading up your way though in a couple of weeks as part of a book tour. Hopefully the weather will be a little warmer than here in Newcastle.
Such a delicious looking soup, Megan! So packed with yummy flavours and ingredients, it’s the perfect winter recipe – can’t wait to try it!Thanks so much Sylvie it is great winter recipe for sure.
This was delicious! I made it in the instant pot with chicken drumsticks and then blitzed the veg in the TM5 until it was nice and creamy. It was the perfect lunch to take to work as the Brisbane days get cooler.
This soup is a rock star. Great the first time and even better the next day. When my husband says is there any of that soup left??? Can you make more! !
I think we have a new favourite soup recipe!!
Make it you definitely won’t be disappointedThanks Lynda x
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