This Whole30, Paleo, & Keto Chicken Soup recipe is warm, hearty, comforting, flavorful, and totally delicious. Plus, it can be made in the Instant Pot or on the stovetop!
Say hello to your new favorite keto chicken soup recipe! It's hearty, comforting, flavorful, loaded with veggies, and SO delicious!
And the best part? It's also paleo and whole30 compliant! Plus, it can be made in the Instant Pot or stovetop and is crazy easy to make!!!
It's simply amazing and know you'll LOVE it.
Start by chopping up some onion, carrot, celery (I was out of celery, lol!), jalapeno (if using), and bell pepper. I prefer orange, red, or yellow.
Instant Pot Instructions
Heat some oil using the "saute" button. Once hot, add the chopped veggies and saute until tender, 3 to 5 minutes.
Then, add the garlic and saute for 1 to 2 minutes, or until fragrant.
Add the remaining ingredients and cook on high pressure for 18 minutes.
Allow to release the pressure naturally for 5 minutes. Then, turn the valve to "venting" to release the pressure.
Shred the chicken with 2 forks or mixer and place back into the Instant Pot.
Stovetop instructions
For this version, we'll need to cook the chicken first. To do this, cover the chicken with water in a large pot and bring to boil. Reduce heat to low and cook 30 minutes.
Remove the chicken and shred with 2 forks or a mixer, and set aside.
Rinse out the same large pot you boiled your chicken in, then heat the oil in it over medium heat.
Add the veggies and saute for 5-8 minutes, or until tender. Add the garlic and cook for another 2 minutes.
Stir in all remaining ingredients, reduce heat to low, and simmer 20 minutes or until all veggies are tender and soup is heated through.
💭 Top tips
- While carrots aren't usually considered low-carb, when divided among the soup, it only adds less than 1 carb per serving and adds loads of flavor!
- If you want to change up the veggies and replace the zucchini or spinach with a different veggie... go for it! Just don't change up the seasonings or forget the tomato paste. I've accidentally forgotten the tomato paste before and it completely changes the soup. I don't recommend it, lol!
- The carrot, celery, onion, and bell pepper add loads of flavor to the soup. Replace or reduce with caution.
- If you're not Paleo, Low-Carb, or Whole30, feel free to replace the zucchini with 12 oz of frozen corn. You can even add a can of northern or cannellini beans if you'd like!
- You can store leftovers in the fridge for 3 to 5 days or store them in the freezer in individual containers for up to 3 months.
Looking for more soup recipes?
Or this Instant Pot Salsa Verde Chicken from Thyme & Joy looks amazing too!
If you’ve tried this Whole30, Paleo, & Keto Chicken Soup or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Chicken Soup {Instant Pot or Stovetop}
Ingredients
- 2 Tbsp. Avocado Oil - or oil of choice
- 1 Carrots - peeled and diced
- 2 Stalks Celery - diced
- 1 Bell Pepper - chopped (I prefer red, orange, or yellow)
- ½ Small Onion - finely diced
- 1 Jalapeno - seeded and deveined, minced (optional)
- 2 Cloves Garlic - minced
- 32 oz. Box Chicken Broth - or 4 cups
- 3 Tbsp. Tomato Paste
- 1 Zucchini - chopped
- 2 Cup Spinach - stems removed and thinly sliced
- 2 Lbs. Boneless Skinless Chicken Breasts
- 1 tsp. Sea Salt - or to taste
- ¼ tsp. Pepper
- 1 Tbsp. Dried Parsley
- ¼ tsp. Dill
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- ¼ tsp. Dried Basil
Instructions
Instant Pot Instructions:
- Heat the oil using the "saute" setting. Add the carrot, celery, onion, bell pepper, and jalapeno (if using) and saute until tender, around 3 to 5 minutes. Add the garlic and saute another 1 or 2 minutes, or until fragrant.
- Press "Cancel".
- Add all of the remaining ingredients, seal the lid, and turn the valve to "sealing".
- Cook on high pressure for 18 minutes.
- Allow the Instant Pot to release the pressure naturally for 5 minutes. Then, turn the valve to "venting" to manually release the rest of the pressure. Remove the chicken with a slotted spoon and place in a large bowl. Shred with 2 forks or with a mixer, then return to the Instant Pot. Taste and adjust seasonings if needed. If it tastes "flat", it needs more salt.
- Ladle soup into bowls and serve immediately.
Stovetop Instructions:
- Cover Chicken with water in a large pot and bring to boil. Reduce heat to low and cook 30 minutes.
- Remove chicken, shred with 2 forks or a mixer, and set aside.
- Rinse out the same large pot you boiled your chicken in, then heat the oil in it over medium heat.
- Add the carrots, celery, bell pepper, onion, and jalapeno (if using) and saute for 5-8 minutes, or until tender. Add the garlic and cook for another 2 minutes.
- Stir in all remaining ingredients, reduce heat to low, and simmer 20 minutes or until all veggies are tender and soup is heated through. Taste and adjust seasonings if needed. If it tastes "flat", it needs more salt.
- Ladle soup into bowls and serve immediately.
Notes
- While carrots aren't usually considered Keto, when divided among the soup, it only adds less than 1 carb per serving and adds loads of flavor!
- If you want to change up the veggies and replace the zucchini or spinach with a different veggie... go for it! Just don't change up the seasonings or forget the tomato paste. I've accidentally forgotten the tomato paste before and it completely changes the soup. I don't recommend it, lol!
- The carrot, celery, onion, and bell pepper add loads of flavor to the soup. Replace or reduce with caution.
- If you're not Paleo, Keto, or Whole30, feel free to replace the zucchini with 12 oz of frozen corn. You can even add a can of northern or cannellini beans if you'd like!
- Leftovers can be stored in the fridge for 3 to 5 days or frozen in individual containers for up to 3 months.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Your recipes are awesome!! Made the soft dinner rolls tonight, so easy to make, soft and yummy. Made the buns Christmas eve everybody loved them soooo good. Thanks for sharing I truly appreciate you!
Thank you Beth, I'm SO happy you like my recipes!!! Thanks for letting me know 🙂
-Cassidy
Oh I just love your new up dates... the scrolling recipes at the top is SO SO helpful !!
also the heart to save...
Gosh this chicken soup looks & sounds so yummy, can't wait to make it.
Oh YAY, thank you so much Abby!!! I'm so happy you like it and find it helpful!
I can't wait for you to make the soup either - be sure to come back and let me know what you think 🙂
-Cassidy
You think a regular crock pot on low for like 6 hours would be the same?
I'm not sure but I'd imagine it would work! I would still saute the veggies first though 🙂 Let me know how it turns out!!!
-Cassidy