Make keto chicken soup in an instant pot for an quick warm meal. Using a whole chicken enhances the broth's rich flavor, while the Instant Pot speeds up the process. Add fresh carrots, celery, and herbs for a healthy chicken soup that’s ready in no time. It’s the perfect cozy dinner for any night of the week.
This recipe has 5.9g of net carbs. It is gluten-free and all organic.
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What's an Instant Pot?
An Instant Pot is a versatile kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer, all in one. While I have yet to try most of these features, my chicken soup turns out perfect every time! I also make a delicious pot of Beef and Bean Chili in my Instant Pot.
Ingredients
- 1 whole organic chicken (or 3 to 4 pounds of chicken parts, cut into eighths)
- 3 carrots, peeled and trimmed
- 2 celery stalks, trimmed
- 1 yellow onion, quartered (no need to peel; leaving the skin on will give the soup a richer yellow color)
- 1 parsnip, peeled
- 3 garlic cloves
- 2 tablespoons apple cider vinegar
- Water (enough to cover the chicken and vegetables)
- A few sprigs of fresh dill
- 1 leek (thoroughly cleaned)
- Fresh parsley (save extra for garnish)
- Black peppercorns (or a few grinds of freshly ground black pepper)
- Salt to taste
See recipe card for quantities.
How To Make Instant Pot Chicken Soup
- Cut the whole chicken into 8 pieces and remove the skin from the breasts and thighs. Set the skin aside.
- Place the chicken pieces in the bottom of the Instant Pot.
- Add the remaining ingredients, season with salt and pepper, and fill the pot with water up to the FILL line.
- Secure the lid and set the vent to SEALING.Press the SOUP/BROTH button.
- The Instant Pot will take about 10 minutes to warm up and start cooking.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then use the quick-release method to release any remaining pressure.
- Remove the chicken and transfer it to a cutting board. Shred the meat and discard the solids from the soup.Ladle the soup into bowls and serve hot.
Skimming the Fat From the Soup
If you're eating the soup the same day you make it, you can skip this step.
Chicken soup naturally contains a good amount of fat. To remove it, strain the soup through a fine mesh strainer into a large 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 it.
Bonus: Make Crispy Chicken Skin
I always pull the skin off the chicken and render it on the side. It's 100% keto! While the soup is cooking, take advantage of the time to prepare 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. 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 😊
For this batch, I'm using Oryx Desert Salt, a mineral-rich, additive-free coarse salt from the Kalahari Desert in Africa.
How to Serve Chicken Soup
I like to serve chicken soup with at least one carrot in each bowl. Before serving, I peel a few extra carrots and place them in each bowl, followed by some shredded chicken.
Then, I ladle the hot soup over the top. For a finishing touch, serve the crispy chicken skin on the side—it makes a delicious accompaniment that's a bit unexpected.
Storage and Reheating
To store, let the chicken soup cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. If freezing, leave a little room at the top of the container for the soup to expand.
f refrigerated, warm the soup in a pot over medium heat until heated through, about 5-10 minutes. If frozen, thaw it in the refrigerator overnight, then reheat in a pot on the stove or use the microwave in short intervals, stirring between each.
Homemade Chicken Soup
You can cook homemade chicken soup in under an hour with this easy recipe. It’s a comforting and healthy option for cold weather or those occasional 50-degree evenings in the Florida Keys.
Instant Pot Chicken Soup is simple to make, and the crispy chicken skin adds an unexpected element that we love! If you have leftovers, freeze them to use as a healthier substitute for store-bought chicken stock. Canned or boxed broths often contain additives, regardless of what the labels claim.
For the healthiest version, use an organic or pasture-raised chicken and try to get organic vegetables and herbs whenever possible.
This low-carb soup checks all the boxes:
- Dairy free
- Gluten free
- Soy free
- Sugar free
- No canned seasonings
- 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 and Chicken Foot Soup.
I also have a recipe for Slow Cooker Bone Broth. I make my bone broth in a Crock Pot and let it simmer all day. It delicious and healthy too!
We're living in the sunny Florida Keys. Check out our healthy seafood recipes and explore tips for preparing fresh, delicious meals inspired by the tropics. From simple fish dishes to easy shrimp recipes, we’ve got you covered for every occasion.
FAQ
If you're planning to eat the soup right away, you don't have to skim the fat unless you want a leaner broth. If you refrigerate the soup overnight, the fat will solidify at the top, making it easier to skim off before reheating.
Removing the fat can also make the soup less greasy and reduce the calorie content.
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 Keto Recipes
- Lemon Basil Roasted Chicken (1g net carbs)
- Pan Seared Chuck Steak (0g net carbs)
- Grass-Fed Beef Tacos Recipe (3g net carbs)
- Broiled Snapper (1g net carb)
- Baked Mahi Mahi (3g net carbs)
- Roasted Yellowtail Snapper with Old Bay (0g net carbs without lemon wedges)
- Oven Baked Mahi Mahi (0g net carbs without lemon wedges)
- Coconut Oil Shrimp (2g net carbs)
"📖 Recipe"
Keto Chicken Soup In An Instant Pot
Ingredients
- 1 raw chicken or 3 pounds of chicken parts
- 1 large yellow onion coarsely chopped
- 3 carrots peeled and chopped
- 2 celery ribs trimmed and chopped
- ½ cup chopped parsley
- 3 tablespoons chopped fresh dill
- 1 leek trimmed and carefully rinsed
- 1 tablespoon apple cider vinegar
- 8 cups 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
- Cut the whole chicken into 8 pieces and remove the skin from the breasts and thighs. Set the skin aside.
- Place the chicken pieces in the bottom of the Instant Pot. Add the remaining ingredients, season with salt and pepper, and fill the pot with water up to the FILL line.
- Secure the lid and set the vent to SEALING.
- Press the SOUP/BROTH button. The Instant Pot will take about 10 minutes to warm up and start cooking.
- Once the cooking cycle ends, let the pressure release naturally for 10 minutes, then use the quick-release method to release any remaining pressure.
- Remove the chicken and transfer it to a cutting board. Shred the meat and discard the solids from the soup.
TO SERVE THE SOUP
- Cook one peeled and diced 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.
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