Keto Instant Pot Chicken Soup is a high-protein hot soup perfect for every day! I'm going to show you how to make a pot of healthy low-carb chicken soup in under an hour. While the soup is cooking, I'm going to fry up the chicken skin for a crispy treat to serve with the soup.
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This soup recipe is great for keto diets. It has 366 calories and six net carbs in every serving.
This is a pot of traditional old-fashioned chicken soup with no noodles and nothing artificial. This Instant Pot Chicken Soup is Keto, Paleo, Kaufmann Diet, and Whole30.
What's an Instant Pot?
An Instant Pot is a convenient kitchen appliance that serves as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer, all in one pot. I have yet to try most of those features, but my chicken soup comes out great every time! I also make a great pot of Beef and Bean Chili in my Instant Pot.
What You Need
- 1 whole chicken or 3 to 4 pounds of chicken parts, cut into eighths, preferably organic or pasture-raised
- 3 carrots peeled and trimmed
- 2 celery stalks trimmed
- 1 yellow onion, quartered (no need to peel the onion. If you leave the skin on, the soup will be more yellow).
- 1 parsnip, peeled
- 3 peeled garlic cloves
- 2 tablespoons apple cider vinegar
- Water
- A few sprigs of fresh dill
- A few sprigs of fresh parsley (save a few more for garnish)
- Black peppercorns or a few grinds of freshly ground black pepper
- Salt
See recipe card for quantities.
How to Make Instant Pot Chicken Soup
Cut a chicken into 8 pieces and remove the skin from the breasts and thighs for a mini-recipe to follow. Set the skin aside for a few minutes.
Place the chicken on the bottom of the Instant Pot. Add all remaining ingredients and add a little salt and pepper. Fill with water up to the FILL line inside the pot.
Secure the lid in place and turn the vent to the SEALING position.
Press SOUP/BROTH. The machine will start to warm up and turn on in about 10 minutes.
Once the time is up let the pressure come down naturally for 10 minutes then carefully use the quick-release method to release any remaining pressure.
Remove the chicken and transfer it to a cutting board. Shred chicken. Discard the solids in the soup.
Ladle the chicken soup into bowls.
How to Remove The Fat From The Soup
The soup should be strained with a fine mesh strainer into a big bowl or storage container. Cover and refrigerate overnight. The next day, skim the fat that has risen to the top with a large spoon and discard.
If you're eating the soup the day you make it, don't worry about this.
Mini-Recipe: How to Make Crispy Chicken Skin
You've got some time to wait for the soup to cook. Pull out a heavy-bottomed skillet. I'm using a 12-inch Lodge cast-iron pan.
Heat the pan for about 5 minutes until it's hot so the skin won't stick. Lower the heat to the lowest setting. Lay the chicken skin on the pan as flat as you can.
You are going to cook the skin on low heat until it is very crispy, about 25 minutes. The fat from the skin will slowly render out and leave very crispy skin.
Remove the pieces from the pan when they're golden brown. Season the chicken skin with your best salt.
Use a very good flaky salt on your chicken skin to make it extra special.
For this batch, I used Oryx Desert Salt. Oryx is a white mineral-dense coarse salt from the Kalahari Desert in Africa. It has no additives or anti-caking agents like table salt.
How to Serve Chicken Soup
I like to serve chicken soup with at least one carrot in each serving. I peel a few carrots before the meal and place them in every bowl. Then I add some shredded chicken and pour the soup on top. The crispy chicken skin can be served alongside the soup.
Conclusion
You can cook homemade chicken soup in under an hour with this easy recipe. This is a comforting healthy soup for cold weather, or the 50-degree evenings we occasionally get in the Florida Keys.
Instant Pot Chicken Soup is easy to make. The crispy chicken skin is super easy to make and everyone will
If you have extra soup from this recipe, save it in the freezer and use it in place of chicken stock in cans or cartons when you're cooking. The cans and containers are unhealthy, no matter what they say on the label.
To make this soup healthy, find an organic or pasture-raised chicken. Use organic veggies and herbs if you can.
This low-carb soup contains:
- no dairy products
- no gluten
- no soy
- no lemon juice
- no sugar
- no red pepper
- no seasonings in a can
- No MSG or hydrolyzed vegetable protein
If you'd like to cook a soup like this in a pot on the stove, try my recipe for Old-Fashioned Chicken Soup. I also have a recipe for Slow Cooked Bone Broth. I make my bone broth in a slow cooker and cook it for 3 to 24 hours. My bone broth is awesome. You must try it!
This keto chicken soup recipe is also Paleo, Kaufmann Phase One, Whole30, and Low-Carb. Whatever you want to call it, chicken soup has almost no carbs and it's real food.
Fried Crispy Chicken skin is one of my favorite things to eat. It has to have big salt crystals on top. This is old country eating. I hope you enjoy it.
FAQ
No, you can make a pot of chicken soup and enjoy it after you cook it. Once the soup chills, you will see that the fat has risen to the top and you can spoon it off as needed.
There are 366 calories in a bowl of chicken soup without noodles.
There are approximately 6 net carbs in a bowl of chicken soup.
Some More Healthy Comfort Foods
- Lemon Basil Roasted Chicken
- Instant Pot Beef and Bean Chili
- Old Fashioned Chicken Soup
- Green Pea Soup
- Homemade Beef Bone Broth
- Roasted Yellowtail Snapper with Old Bay
"📖 Recipe"
Instant Pot Chicken Soup with Crispy Chicken Skin | Keto, Low-Carb
Ingredients
- 3 pounds raw chicken parts or one whole chicken, cut into 8 pieces, skin removed from breasts and thighs, and set aside.
- 1 large yellow onion coarsely chopped
- 3 carrots peeled and chopped
- 2 celery ribs trimmed and chopped
- ½ cup curly leaf parsley
- 3 tablespoons chopped fresh dill
- 1 leek trimmed and carefully rinsed
- 1 tablespoon apple cider vinegar
- 8 cups filtered water
- 1 teaspoon salt
- freshly ground black pepper
FOR SERVING
- 3 carrots peeled and diced or chopped
- ½ cup chopped parsley
Instructions
TO MAKE THE SOUP
- Place chicken on the bottom of the Instant Pot. Add all remaining ingredients and add a little salt and pepper. Fill with water up to the FILL line inside the pot
- Secure the lid in place and turn the vent to the SEALING position.
- Press SOUP/BROTH. (The machine will start to warm and turn on in about 10 minutes.)
- Once the time is up, let the pressure come down naturally for 10 minutes then carefully use the quick-release method to release any remaining pressure. Open the pot and pull out the chicken parts; set aside.
- Strain the broth through a fine mesh strainer into a large bowl; discard the solids.
TO SERVE THE SOUP
- Cook one peeled and diced or chopped carrot for each bowl of soup in a small pot of boiling salted water, for about 4 minutes, until tender.
- Ladle into bowls with shredded chicken and cooked carrots. Season with salt.
TO MAKE CRISPY CHICKEN SKIN
- Heat a large skillet for about 5 minutes until it's hot. Lower the heat to LOW. Lay the chicken skin on the pan as flat as you can in the pan. Cook for about 20 minutes, turning now and then until crispy.
- Remove the crispy skin from the pan when it's golden brown and season it with your best salt. Serve alongside the soup or keep it for the cook 😊
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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