This Low-Carb Spicy Chicken Soup recipe boasts Indian takeout inspired flavors. If you love chicken tikka masala, you’re going to love this soup. This hearty soup makes a delicious low-carb dinner that the whole family will love. Keto-friendly, gluten-free, and grain-free.
The recipe for our Keto-Friendly Spicy Chicken Soup
Tired of your basic chicken soup? Then give this one a try! This soup boasts juicy chunks of tender chicken, cauliflower rice, and onions in a spicy broth rich with exotic spice flavor. The best way to describe the flavor of this soup is that it is reminiscent of chicken tikka masala.
My original plan was to add a cup of heavy cream in at the end to add richness and creaminess. However, when I tasted the spicy goodness, I didn’t feel like the soup needed it. I also try to put out some dairy-free recipes because so many people are sensitive to dairy and I like to give my dairy-free followers tasty options.
If you want your soup a bit creamier, or, if you’re looking for a higher fat macro profile, read on! Below, I give some options to make the soup creamier, whether you do, or don’t eat dairy.
How can I make this keto-friendly Spicy Chicken Soup creamier?
If you like your soups on the creamy side, you might consider adding a cup of cream to the soup in the final stages of cooking. To do this, simply stir in the cream before serving.
If you need a dairy-free option, you could use coconut milk instead of heavy whipping cream. Coconut milk will work well with the flavor profile in this soup and will add a velvety texture to the soup.
How to shred chicken for this Keto-Friendly Spicy Chicken Soup
In this recipe, I cook whole boneless. skinless chicken breasts in the liquid, then shreds them. In order to shred the chicken breasts, I simply remove them from the broth using a slotted spoon and place them on a cutting board. I like to use a cutting board with grooves in it so that any liquid that comes from the breasts doesn’t end up all over the counter.
Next, I use two forks to shred it. To shred the chicken, I use the forks to separate the chicken breasts along the grain of the meat. This gives beautiful long chunks of meat.
Alternatively, if you prefer cubes of chicken, you can cut the chicken breasts into cubes rather than shred them.
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What can I substitute for riced cauliflower in this Spicy Chicken Soup?
If you don’t like riced cauliflower, or cauliflower in general, you can substitute other low carb options in this soup. For example, spiralized zucchini, palm noodles, and chopped (or spiralized) summer squash would all make wonderful options.
Commercial low-carb noodles would also work in this recipe. If you choose to use these, you will want to cook them separately, then add them in the same step that I add the riced cauliflower. If the noodles come precooked, give them a quick rinse before adding them to the soup.
What can I do if I want my Spicy Chicken Soup to have a thinner consistency?
I really loaded this soup with chunks of chicken and riced cauliflower. For some of you, I may have gone a little overboard. If you prefer a higher broth to chicken/cauliflower rice ratio, you can simply use less chicken or riced cauliflower.
A second option would be to add more broth. Unfortunately, if you add too much broth, you will dilute the flavor from the spices in the recipe. A cup or two shouldn’t make a big difference, but be sure to taste the soup and adjust the seasoning at the end if you decide to add extra liquid.
Can I make this keto-friendly Spicy Chicken Soup ahead of time?
Absolutely! In fact, I even recommend making it a day ahead. This gives all of the good spices and flavors a chance to mingle. As good as this soup is the day it’s made, I swear it’s even better the next day.
How do I store this low-carb Spicy Chicken Soup?
This soup is easy to store in the refrigerator. Before storing, be sure to cool the soup. Next, put transfer the soup to a covered container. Stir the soup in the refrigerator for up to 3 days.
Can I freeze this keto friendly soup?
If you do not add cream to this soup, it can be frozen and defrosted when needed. I like to freeze this soup in individual portions. I divide the leftovers into 2 cup freezer safe glass canning jars, then cover the jars and place them in the freezer.
When I want to use the soup, I defrost a jar enough to get the soup out of the jar and into a saucepan. Do NOT put the jar in hot water to aide in this process as the quick change in temperature will break the jar.
Once the soup is in the saucepan, place the saucepan over medium low heat and gently reheat to a simmer, stirring occasionally.
I hope this soup warms up these cold late winter and early spring days for you and your family. May it bring warmth and spice to the dinner table! Enjoy!
Low-Carb Spicy Chicken Soup
This Low-Carb Spicy Chicken Soup recipe boasts Indian takeout inspired flavors. If you love chicken tikka masala, you're going to love this soup. This hearty soup makes a delicious low-carb dinner that the whole family will love. Keto-friendly, gluten-free, and grain-free.
- One medium yellow onion peeled and chopped
- 1 Tablespoon avocado oil
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 ½ teaspoons paprika
- ½ teaspoon cardamon
- ¼ teaspoon nutmeg
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt (or to taste)
- 1 tablespoon fresh ginger minced
- ¼ cup tomato paste
- 4 cups chicken or vegetable stock
- 1 pound boneless skinless chicken breasts
- 12 ounces cauliflower rice fresh or frozen (no need to defrost)
- ½ teaspoon freshly ground pepper
- ½ cup fresh cilantro finely chopped
- salt to taste*
Mix coriander, cumin, paprika, cardamom, nutmeg, and cayenne pepper in a small bowl. Set aside.
Heat a large saucepan or dutch oven over medium heat. Add avocado oil. When oil is hot, add onions to the skillet. Cook onions until they are starting to brown on the edges and beginning to develop some translucency. Turn heat to low.
Add the spice mixture. Cook, while stirring for about two minutes to toast the spices.
Stir in fresh ginger and tomato paste. Stir to mix well.
Pour in stock slowly, stirring to combine. Add chicken breasts and push down to cover with the broth. Increase heat to medium. Bring the soup to a simmer, stirring occasionally. Decrease heat to low. Simmer uncovered gently until chicken is cooked through.
Remove chicken with a slotted spoon and place on a cutting board. Allow to cool until cool enough to touch. Shred chicken using two forks. Transfer shredded chickne back to the soup pot.
When soup has reached a simmer, add cauliflower and bring soup back to a simmer. Allow soup to simmer until cauliflower is tender, about 5 minutes.
Stir in cilantro, salt and pepper. Taste and adjust seasoning.
(I used ½ teaspoon and the nutritional information reflects 1 teaspoon salt total)