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    Home » Keto

    Keto Chicken Soup {Instant Pot Or Stovetop}

    Published: Jan 15, 2020 Updated: Dec 29, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image of chicken soup with text

    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!

    setting a bowl of chicken soup down on the counter
    setting a bowl of chicken soup down on the counter

    Jump to:
    • Instant Pot Instructions
    • Stovetop instructions
    • 💭 Top tips
    • Looking for more soup recipes?
    • 📖 Recipe
    • 💬 Comments

    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.

    chopped onion, carrot and bell pepper on cutting board
    chopped veggies on a cutting board

    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.

    ingredients in pot
    ingredients in pot

    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.

    shredded chicken in white bowl
    shredded chicken in white bowl

    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.

    setting a bowl of chicken soup down on the counter
    setting a bowl of chicken soup on the counter

    💭 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?

    • Keto Meatball Soup {Whole30 & Paleo}
    • Keto Chicken Pot Pie Soup {Paleo, Dairy-Free, Whole30}
    • Whole30 & Low-Carb Taco Soup
    • Low-Carb Chicken Noodle Soup {Paleo & Whole30}
    • Bone Broth

    Or this Instant Pot Salsa Verde Chicken from Thyme & Joy and Crock Pot Mississippi Chicken from Call Me PMC both look 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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    setting a bowl of chicken soup down on the counter

    Keto Chicken Soup {Instant Pot or Stovetop}

    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!
    5 from 3 votes
    Print Pin SaveSaved!
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 18 minutes
    Total Time: 38 minutes
    Servings: 8
    CALORIES :201kcal
    CARBS :7g
    FIBER :2g
    Author: Cassidy Stauffer

    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
    Prevent your screen from going dark

    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.

    Add Your Own Notes

    Click here to add your own private notes.

    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

    Serving: 1Cup (approximate) | Calories: 201kcal | Carbohydrates: 7g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 801mg | Potassium: 825mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2722IU | Vitamin C: 42mg | Calcium: 58mg | Iron: 2mg

    NET CARBS = Total Carbs - Fiber

    Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    « Keto Chicken Tortilla Soup {Instant Pot, Slow Cooker, Or Stovetop}
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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

    Reader Interactions

    Comments

    1. Beth says

      January 20, 2020 at 12:35 am

      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!

      Reply
      • Cassidy Stauffer says

        January 20, 2020 at 8:02 pm

        Thank you Beth, I'm SO happy you like my recipes!!! Thanks for letting me know 🙂

        -Cassidy

        Reply
    2. Abby says

      January 19, 2020 at 3:19 pm

      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.

      Reply
      • Cassidy Stauffer says

        January 19, 2020 at 8:08 pm

        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

        Reply
    3. Natalie Ball says

      September 24, 2018 at 1:37 am

      You think a regular crock pot on low for like 6 hours would be the same?

      Reply
      • Cassidy says

        September 24, 2018 at 1:13 pm

        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

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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