When I started on a Keto diet, I was a bit concerned that I would falter when craving some of my favorite classics - like Chicken Soup. Traditionally, our soup has large chunks of potatoes and noodles. Talk about heavy on the carbs. To make a hearty Keto Chicken Soup we needed to replace the carbs with an ingredient that would be just as satisfying but still staying true to the Keto diet and low carb recipes guidelines.
Enter jicama. If I could sing an ode to jicama, I would. So crunchy, so similar to a light potato but with just a fraction of the carbs. My ode would praise jicama's ability to absorb flavors beautifully, too. Adding jicama to other keto recipes has made going keto very easy indeed.
And something to keep in mind about my new favorite vegetable. Jicama is surprisingly good for your immune system. Plus it does the whole body a whole lotta good.
- Lowers cholesterol levels
- Brightens skins
- Regulated blood sugar
- Maintains a strong metabolism
- Promotes weight loss
- Good source of prebiotic fibers
- Balances hormones
- Supports bone health
- High in vitamin C
Who knew! So the grand experiment with jicama is on. Stay tuned for both savory and sweet recipes.
As for the Keto Chicken Soup, I was surprised to find that I wasn’t hungry even a few hours after our meal. I attribute that to the dense carrots and the chicken, of course.
As for the carrots, yes they can skew a bit high in sugar and a lot of Keto adherents prefer to avoid them altogether. But for me, in order to stick to Keto as best as I can, I need to feel sated, otherwise, I’ll start lurking around the baked good aisle at Kroger’s. And nobody wants to see that.
So for me, the trade-off is acceptable given my that I’m a high-risk carboholic. If carrots are a deal breaker for you, leave them out and either add more jicama, onions or chicken, or some combination of the three.
The soup does require a patient hand while a whole chicken cooks, but you'll have enough for two or three chicken entrees later on.
In terms of which cut to serve with the soup, it's certainly a personal preference. Eddie prefers dark meat as he likes the fatter texture and the strong flavor. I prefer shredded strips of chicken breast and the way the chicken is prepared, the breast is never dry.
Our littles like it when Eddie cuts the chicken breast into little cubes. That along with the cubed jicama, well it was like soup Jenga for a bit.
To finish, we recommend a few sprigs of cilantro and parsley. For those of you who can’t stand cilantro, yes I see you making that face, you can skip it and stick with the parsley alone.
Suggestions and Alternatives:
- This soup is so low in carbs that you can easily add a Keto bread side to round out your meal. Ketogasm's Keto Flatbread recipe would be a tasty and perfect addition.
- If you don’t want to prepare the chicken soup, purchase a rotisserie chicken, separate your favorite cuts and them to a pot of water filled with this recipe’s ingredients. Bring to a boil for a few minutes, then reduce heat. Simmer for about 30 minutes or until your veggies are tender.
- Straining all the ingredients will leave you with a tasty chicken broth. If you intend to make both a soup and chicken broth, you may want to double up on the onions and garlic.
- The recipe is gluten free and dairy free.
- If you are short on fat intake for the day, feel free to add a ½ cup of heavy cream to a single serving.
- Shred the remaining chicken breast and thighs to freeze for future meals. Separate serving sizes into individual plastic bags for each preparation.
- Our Albondigas Soup - Spicy Mexican Meatball Soup is a good alternative when you’re craving beef.
- Reheating is easy. You can toss the soup in the microwave for 45 seconds. Don’t cook it for too long as you risk overcooking the chicken and turning it into a rubbery mess.
Keto Chicken Soup
- 1 whole organic chicken
- 6 quarts water, cold
- 4 whole carrots, peeled and chopped
- 1 whole jicama
- 4 stalks celery, chopped
- 2 whole onions, chopped
- 5 cloves garlic
- 1/2 bunch parsley
- 1/2 bunch cilantro
- 1/4 cup Kosher salt
- 1 whole lemon
- Run whole chicken under cold water, wash well to remove any impurities.
- Using a large stock pot add whole chicken, half onion, parsley, cilantro, garlic, 2 carrots and 2 celery stalks.
- Fill stock pot with 6 quarts cold water or until chicken is submerged.
- Simmer on low to medium heat for 2 hours.
- Using a large spoon skim and remove any impurities that float to the surface every 15 minutes.
- After 2 hours shut off heat and set aside to cool for 20 minutes.
- Gently remove the whole chicken using tongs, strain stock using a china cap strainer and set chicken aside.
- Remove skin from chicken and shred meat with fork or by hand.
- Discard bones and save any extra meat for future use. It will keep in freezer for up to two weeks.
- Peel and dice jicama, carrots, celery, and onions to one-inch cubes. Set aside.
- Add diced jicama, carrots, celery, and onions then ladle in chicken stock and serve immediately.
- Salt and pepper to taste if needed.
- Squeeze fresh lemon juice over bowl.
- Garnish with sprigs of parsley and or cilantro.