AmericanKetoLow CarbSoups

Keto Chicken Soup [with Jicama Cubes]

A Keto version of the classic soup- just as hearty and savory with chunky veggies and beautifully seasoned chicken.

Keto Chicken Soup with jicama

Keto Chicken Soup

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.

Keto Chicken Soup in white bowl

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.

  1. Lowers cholesterol levels
  2. Brightens skins
  3. Regulated blood sugar
  4. Maintains a strong metabolism
  5. Promotes weight loss
  6. Good source of prebiotic fibers
  7. Balances hormones
  8. Supports bone health
  9. High in vitamin C

Who knew! So the grand experiment with jicama is on. Stay tuned for both savory and sweet recipes.

Keto Chicken Soup with jicama

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.



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Easy and low-carb Keto chicken soup recipe. Savory and hearty with low carbs.

Keto Chicken Soup with jicama
5 from 7 votes

Keto Chicken Soup

A Keto version of a classic chicken soup with hearty veggies and a seasoned chicken.

Course Main Course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 198 kcal


Keto Chicken Soup

  • 1 whole Organic Chicken
  • 4 whole Carrots
  • 1 whole Jicama
  • 4 stalks Celery
  • 2 whole Onions
  • 5 cloves Garlic
  • 1/2 bunch Parsley
  • 1/2 bunch Cilantro
  • 1/4 cup Kosher Salt
  • 1 whole Lemon


Instructions for Keto Chicken Soup

  1. Run whole chicken under cold water, clean well to remove any impurities.

  2. Using a large stock pot add whole chicken, two chopped onions, parsley, cilantro, garlic, chopped carrots and chopped celery.

  3. Fill stock pot with cold water until chicken is submerged.

    (be sure water is cold).

  4. Simmer on medium heat for one hour. 

    (using a spoon skim any impurities that float to the surface), about every 15 minutes or so.

  5. After one hour shut off heat and set aside for 20 minutes.

  6. Remove the whole chicken, set aside. Strain stock.

  7. Remove skin from chicken and shred to your liking.

  8. Discard bones and save any extra meat for future use, It will keep in freezer for 2 weeks.

  9. Next, peel and dice jicama to 1-inch cubes. Set aside.

  10. After chicken stock has settled, add diced jicama and serve immediately.

  11. Finish plate up with sprigs of parsley and or cilantro.

  12. Salt and pepper to taste.

  13. Squeeze fresh lemon juice over bowl to taste. Worry not if seeds fall in, they are good for you.

  14. Share with those you love, and those who may be ill.


  1. A warm bowl of soup and a crusty bread – for me, that’s the best thing ever! I love such clear chicken soups. I can almost smell the flavors in there. Will have to try this one soon. yum!

  2. This looks so great! And I totally agree that jicama is awesome! It’s one of those veggies that I always forget about, but every time I rediscover it, I’m a huge fan.

  3. I’ve never eaten jicama, but I see that I need to, with all of those great health benefits. I’ll do anything I can to rev my metabolism back up!! I have a friend who is following the Keto diet, so I’ll definitely share this with him

  4. As one who is currently looking at cutting out carbs for health reasons, this soup looks pretty appealing! I know some people have “issues” with cilantro, but I’m not one! I’m piling the cilantro on this (because jicama). Love!

  5. This looks really light and wonderful, and I bet it tastes great too! I don’t know if there’s anything better than homemade soup!

  6. Great twist on a favorite classic! I appreciate that you included all of the health benefits of jicama.. I had no idea it was so good for you 🙂

  7. What an interesting take on traditional chicken soup! I love jicama but rarely cook with it, so this looks like a great recipe to start experimenting.

    1. It does the same thing that salt does. It just brightens everything and brings the flavors together. Add right before serving.

  8. This soup is really good. I was nervous about the lemon the first time ( I never put lemon in chicken soup before) but it’s really tasty. Thank you for the recipe

    1. The lemon is EVERYTHING! I’m also watching my salt intake and lemon adds a salty dimension to any dish. So glad you enjoyed it.

  9. This may sound dumb…. first time keto-er as well as homemade soup maker here! What do you do with the whole chicken?? Discard? Shred into soup? I am going to make this, just want to do it right 😁

    1. Looks like we need to add one more step to the recipe. But to address your question directly, remove the whole chicken from the pot and set aside. Then strain the stock, so you have a lovely clear broth to work with. Then remove the skin from the chicken and shred whichever cuts you like. Then shred the rest and refrigerate for a future meal. Discard the bones.

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