Keto Chicken Soup

In a cozy cottage nestled in the countryside, where the winters were long and the air crisp, lived a grandmother named Eleanor. Known for her healing soups, Eleanor decided to create a keto version of her comforting chicken soup to warm the hearts and bodies of her family.

Gathering fresh vegetables from her garden and selecting the finest chicken, she seasoned her pot with Himalayan salt, black pepper, and a touch of turmeric for its warmth and color. As the soup simmered, filling the cottage with its inviting aroma, Eleanor’s Keto Chicken Soup became a testament to her love and care, offering warmth and well-being with every spoonful.

Harlan Kilstein’s Keto Chicken Soup

Course: Soup
Cuisine: American
Servings: 5
Calories: 97 kcal


  • 4 Stalks of celery cut into chunks
  • 2 Carrots cut into chunks
  • 2 Garlic cloves peeled
  • 1 Whole onion peeled
  • 2 Parsnips cut into chunks
  • 1 Whole leak cut up
  • 2 Sprigs of fresh dill cut up into small pieces
  • 2 Packages of chicken bottoms
  • 1 Tsp Himalayan salt
  • 1 Tsp black pepper
  • 1 Tsp tumeric


  1. Use 12-16 Quart pot
  2. Put everything in the pot and bring water level 1 inch from the top
  3. Bring to a boil all together for about 10 minutes.
  4. Skim the top of the soup
  5. Continue to boil on low covered for 30 minutes
  6. Skim the top of the soup a second time
  7. Cook for another hour and then skim a third time
  8. Simmer on low heat for a minimum of 90 minutes
  9. Add Dill and continue to simmer for 15 minutes

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