This incredibly flavorsome Keto Chicken Minestrone Soup will be a firm favorite in your low-carb soup repertoire. Packed full of healthy vegetables and chicken, and just 5 net carbs per serving.

What is Minestrone Soup?

Minestrone is a thick Italian soup made traditionally with vegetables in a tomato stock. There’s no one recipe for what makes an authentic minestrone, so you’ll find lots of different variations.

This recipe is tailored to a keto diet using just low-carb vegetables, konjac penne to replace the pasta and some roasted chicken for extra protein.

Low Carb Pasta Options

We’ve chosen to use Konjac penne for this minestrone soup but there are plenty of other options you can try.

Can I Swap Out the Chicken?

Yes you can swap out the chicken breast with chicken thighs if you prefer. You can also use ground beef or ground turkey or even ground pork.

Best Tips for Perfect Keto Minestrone

To add extra flavor to this keto chicken, here’s some of my top tips: Use a really good concentrated chicken stock. I like to make my own and really concentrate it down for hours, or make in the instant pot. If you don’t have time, a good quality stock cube will also work.

Use fresh herbs. If you don’t have fresh of course you can use dried, but fresh in my opinion makes this low-carb minestrone soup extra tasty. You can add up to 2 tablespoon of fresh thyme and rosemary if you love it herby. I do!

Use good quality canned tomatoes

Unsalted butter instead of olive oil – if you’re not vegan or following a plant-based diet, using a good quality butter will add amazing flavor to this keto minestrone. if you want to cut down the saturated fat. Using a mix of olive oil and butter / ghee is also delicious.

Good seasoning – a good quality salt like Redmond sea salt or Pink Himalayan salt and seasoned well. Don’t forget lots of cracked black pepper too.

Top with fresh herbs and a good drizzle of olive oil. I like fresh basil, but parsley is also nice too.

Save Time with a Rotisserie Chicken

You can have this soup ready in 30 minutes!

Using a store bought already cooked chicken makes this soup come together very quickly! Remove the skin from the cooked chicken and shred for this recipe.

KETO CHICKEN MINESTRONE SOUP

Name: Keto Chicken Minestrone Soup
Prep time: 20 min
Cook time: 10 min
Ingredients: 3 tablespoons extra virgin olive oil ((or butter or ghee )); 1/3 cup onion (finely diced ); 1/3 cup carrot (chopped ); 1 cup zucchini (cubed); 1 cup cauliflower florets (cut really small); 1/3 cup celery stalks (trimmed, chopped small); 3 cloves garlic (minced); 1 tablespoon rosemary leaves (finely chopped); 1 tablespoon fresh thyme leaves; 2 bay leaves; 2 tablespoons tomato paste; 14.5 ounces tomatoes (canned, chopped); 4 cups chicken broth; 2/3 teaspoon sea salt (to taste); 1/3 teaspoon pepper (to taste); 10.5 ounces chicken (cooked, shredded); 1.5 cups savoy cabbage (chopped (or kale or cavolo nero)); 7 ounces konjac penne (drained, rinsed well); 1/4 cup grated parmesan ((or vegan parmesan)); 1 tablespoon extra virgin olive oil; fresh basil or fresh parsley

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Keto Chicken Minestrone Soup

Minestrone is a thick Italian soup made traditionally with vegetables in a tomato stock. There’s no one recipe for what makes an authentic minestrone, so you’ll find lots of different variations. This recipe is tailored to a keto diet using just low-carb vegetables, konjac penne to replace the pasta and some roasted chicken for extra protein.

This incredibly flavorsome Keto Chicken Minestrone Soup will be a firm favorite in your low-carb soup repertoire. Packed full of healthy vegetables and lean chicken breast, it’s healthy and just 7 net carbs per serving.

Prep Time20

Cook Time10

Servings: @ 1.25 cups

Calories: 198kcal

Author: Jo Harding

Ingredients

3 tablespoons extra virgin olive oil (or butter or ghee )
1/3 cup onion finely diced
1/3 cup carrot chopped
1 cup zucchini cubed
1 cup cauliflower florets cut really small
1/3 cup celery stalks trimmed, chopped small
3 cloves garlic minced
1 tablespoon rosemary leaves finely chopped
1 tablespoon fresh thyme leaves
2 bay leaves
2 tablespoons tomato paste
14.5 ounces tomatoes canned, chopped
4 cups chicken broth
2/3 teaspoon sea salt to taste
1/3 teaspoon pepper to taste
10.5 ounces chicken cooked, shredded
1.5 cups savoy cabbage chopped (or kale or cavolo nero)
7 ounces konjac penne drained, rinsed well

To Serve – Optional

1/4 cup grated parmesan (or vegan parmesan)
1 tablespoon extra virgin olive oil
fresh basil or fresh parsley

Instructions

Add 3 tbsp of olive oil to a large soup pan. Fry the onions, carrots, zucchini, cauliflower and celery for 5 – 6 minutes on a medium heat. Add the garlic and herbs for 1 further minute.
Add the tomato puree, canned tomatoes, stock, salt and pepper. Simmer for 10 minutes.
Remove 3/4 cup of minestrone soup and place in a jug. Blend with a hand blender and then add back into the soup pan. This will make your low-carb minestrone super tasty without needing a gum or thickener.
Stir and add the chicken, greens and penne and cook for 2 – 3 more minutes until everything is cooked to your liking. Season to taste and adjust the amount of stock based on how thick you like it. Serve with optional parmesan, a good drizzle of olive oil and fresh basil or parsley.
Storage: Tupperware in the fridge for up to 3 days or freezer for 3 months.

Notes

Net carbs 5g

Nutrition

Tried this recipe?Mention @sugarfreemom and tag #sugarfreemom, I’d love to see your dish!