23 Fast and Easy Keto Breakfast Recipes

Looking for quick, convenient, and keto-friendly breakfasts? You’re in the right place! Below you’ll find 23 creative spins on classic chicken soups (and a couple of bonus ideas) transformed into low-carb breakfasts you can enjoy any time of day. These recipes are packed with flavor, hearty protein, and keto-friendly ingredients—perfect for fueling your morning (or any meal) without the carb crash. Enjoy!

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1. Keto Classic Chicken “Noodle” Soup

This warm, comforting soup replaces carb-heavy noodles with zucchini “zoodles.” It’s a satisfying keto breakfast option when you need something soothing and savory in the morning.

Ingredient List

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 2 medium carrots, sliced (optional if strict keto; you may reduce or omit)
• 6 cups chicken broth (no added sugar)
• 2 cups cooked chicken, shredded
• 2 medium zucchinis, spiralized into “zoodles”
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté the Aromatics
   • Warm olive oil in a large pot over medium heat.
   • Add diced onion, minced garlic, celery, and carrots (if using).
   • Cook for about 5 minutes, stirring frequently, until onions are translucent.
2. Add Broth and Seasonings
   • Pour in the chicken broth.
   • Stir in dried thyme, dried parsley, salt, and pepper.
   • Bring the mixture to a gentle boil.
3. Add the Chicken
   • Reduce the heat to low.
   • Stir in the shredded chicken and simmer for 10 minutes.
4. Add Zucchini Noodles
   • Stir in the zucchini “zoodles.”
   • Simmer for an additional 2–3 minutes, just until the zoodles are tender but not mushy.
5. Taste and Adjust
   • Check seasoning; add more salt, pepper, or herbs if needed.

Few Pro Tips

• Spiralize zucchini fresh to keep them crisp and avoid excess moisture.
• If you like your soup thicker, stir in a small amount of xanthan gum or glucomannan (keto-friendly thickeners).
• Use leftover rotisserie chicken to speed up prep time.

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2. Keto Creamy Chicken and “Rice” Soup

This velvety soup uses cauliflower rice instead of traditional rice to keep it keto-friendly. It’s rich, comforting, and perfect for those chilly mornings or busy days.

Ingredient List

• 2 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced (optional)
• 4 cups chicken broth
• 1 ½ cups cooked chicken, shredded
• 2 cups cauliflower rice (fresh or frozen)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon dried parsley
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onion and Garlic
   • In a large pot, melt the butter over medium heat.
   • Add the onion and garlic; cook until fragrant, about 4 minutes.
2. Add Mushrooms (Optional)
   • Stir in the sliced mushrooms, cooking until they release moisture and start to brown, about 3–4 minutes.
3. Pour in Broth and Add Chicken
   • Slowly pour in the chicken broth.
   • Add shredded chicken, parsley, salt, and pepper.
   • Bring the soup to a low simmer.
4. Stir in Cauliflower Rice
   • Add the cauliflower rice (no need to thaw if frozen).
   • Simmer for about 5 minutes, letting the cauliflower soften.
5. Make it Creamy
   • Reduce heat to low.
   • Stir in heavy cream and let the soup gently simmer for 3–4 more minutes.
6. Taste and Adjust
   • Season with additional salt and pepper if needed.

Few Pro Tips

• For extra thickness, blend a small portion of the soup and return it to the pot.
• Use leftover chicken or rotisserie chicken to cut prep time.
• Top each bowl with crispy bacon bits for added flavor and texture.

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3. Keto Lemon “Chicken Orzo” Soup

A bright and tangy soup that swaps out carb-heavy orzo with cauliflower rice or konjac “rice.” Perfect for jumpstarting your day with a burst of flavor.

Ingredient List

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 tablespoons fresh lemon juice (plus zest of 1 lemon)
• 2 cups cauliflower rice or konjac “rice”
• 2 egg yolks (optional for extra creaminess)
• 1 teaspoon dried oregano
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onion and Garlic
   • Heat olive oil in a medium pot over medium heat.
   • Sauté onion and garlic until translucent, about 5 minutes.
2. Add Broth and Chicken
   • Pour in chicken broth.
   • Stir in shredded chicken, dried oregano, salt, and pepper.
   • Bring to a gentle boil.
3. Incorporate Cauliflower “Rice”
   • Add cauliflower rice or konjac “rice.”
   • Simmer for 5 minutes to soften.
4. Add Lemon and Egg Yolks
   • Stir in lemon juice and lemon zest.
   • If you want a creamy texture, whisk egg yolks separately in a small bowl, then slowly add a ladle of hot soup into the yolks while whisking continuously (to temper). Slowly stir this mixture back into the soup.
5. Final Simmer
   • Reduce heat to low and warm through, about 2–3 more minutes.
   • Avoid boiling once the egg yolks are added.

Few Pro Tips

• Always temper the egg yolks to prevent scrambling.
• Taste before adding too much lemon juice; add more or less based on personal preference.
• For additional protein, toss in some spinach or kale at the end.

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4. Keto Chicken “Tortilla” Soup

Love spicy, zesty flavors in the morning? This keto chicken tortilla soup replaces traditional tortilla strips with crispy cheese “tortilla” strips or low-carb tortillas.

Ingredient List

• 2 tablespoons avocado oil
• 1 small onion, chopped
• 1 bell pepper, chopped (optional if strict keto)
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (14 oz) diced tomatoes (no sugar added)
• Salt and pepper to taste
• Low-Carb “Tortilla” Strips:
  • Low-carb tortilla cut into strips and baked until crispy, or
  • Shredded cheddar cheese baked into crisps

Step-by-Step Instructions

1. Sauté Onion, Pepper, and Garlic
   • In a pot, heat avocado oil over medium heat.
   • Add onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
2. Season and Simmer
   • Stir in chili powder, cumin, salt, and pepper.
   • Pour in chicken broth and add shredded chicken.
   • Stir in diced tomatoes.
   • Bring to a simmer for 10–15 minutes.
3. Prepare Low-Carb Tortilla Strips
   • Option 1: Slice a low-carb tortilla into strips and bake at 350°F (175°C) for 6–8 minutes or until crispy.
   • Option 2: Place small piles of shredded cheddar cheese on parchment paper, bake at 375°F (190°C) until golden and crisp.
4. Serve
   • Ladle the soup into bowls.
   • Top with crispy “tortilla” strips or cheese crisps.

Few Pro Tips

• Garnish with diced avocado, cilantro, or a dollop of sour cream for extra richness.
• Adjust chili powder and cumin to your preferred spice level.
• This soup thickens well if you add a pinch of xanthan gum.

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5. Keto Slow Cooker Chicken and “Dumplings”

Nothing says comfort like chicken and dumplings—even better when it’s keto. We swap out regular dumplings for low-carb coconut flour or almond flour dumplings.

Ingredient List

• 1 ½ pounds boneless chicken thighs
• 1 cup celery, chopped
• 1 cup onion, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons heavy cream (optional)

Keto Dumplings

• 1 cup almond flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg
• 2 tablespoons melted butter (cooled)

Step-by-Step Instructions

1. Load the Slow Cooker
   • Place chicken thighs, celery, onion, broth, thyme, salt, and pepper into the slow cooker.
   • Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
2. Shred the Chicken
   • Remove the chicken thighs and shred with two forks.
   • Return shredded chicken to the slow cooker.
3. Add Cream (Optional)
   • Stir in heavy cream for extra richness, if desired.
4. Make the Dumplings
   • In a bowl, whisk together almond flour, baking powder, and salt.
   • In a separate small bowl, beat the egg and whisk in melted butter.
   • Combine wet and dry ingredients to form a dough.
5. Cook Dumplings
   • Shape the dough into small dumpling balls (about 1 tablespoon each).
   • Place them on top of the soup in the slow cooker, cover, and cook on high for 1 hour, or until dumplings are set and cooked through.

Few Pro Tips

• For fluffier dumplings, let the dough rest for a few minutes before shaping.
• If the soup seems thin, stir in a sprinkle of xanthan gum at the end.
• Boneless chicken thighs add more flavor and fat, ideal for keto.

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6. Keto Thai Coconut Chicken Soup (Tom Kha Gai)

A fragrant, coconut-based soup that’s slightly spicy, tangy, and perfect for a quick keto breakfast. It’s exotic, comforting, and ultra-low-carb.

Ingredient List

• 1 tablespoon coconut oil
• 1 tablespoon red curry paste
• 1 teaspoon grated ginger (or galangal if available)
• 3 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups cooked chicken, sliced or shredded
• 1 cup mushrooms, sliced
• 2 tablespoons fish sauce (optional)
• 2 tablespoons lime juice
• Fresh cilantro for garnish

Step-by-Step Instructions

1. Bloom the Aromatics
   • In a pot, warm coconut oil over medium heat.
   • Add red curry paste and ginger. Stir for 30 seconds to release flavors.
2. Add Broth, Coconut Milk, and Chicken
   • Pour in chicken broth and coconut milk.
   • Stir in chicken, mushrooms, and fish sauce (if using).
3. Simmer
   • Bring to a gentle simmer for about 10 minutes, allowing flavors to meld.
   • Be careful not to boil vigorously; keep it at a gentle simmer.
4. Add Lime Juice
   • Stir in lime juice and taste. Adjust seasonings as needed.
5. Serve
   • Ladle into bowls.
   • Top with fresh cilantro.

Few Pro Tips

• Use kaffir lime leaves or lemongrass for an authentic flavor.
• Adjust the curry paste for your desired spice level.
• Avoid low-fat coconut milk; full-fat gives the best creamy texture and supports keto macros.

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7. Keto Buffalo Chicken Soup

A bold soup inspired by buffalo wings. Enjoy a creamy, spicy kick in the morning that pairs well with a side of celery sticks or just by itself.

Ingredient List

• 2 tablespoons butter
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• ¼ cup hot sauce (e.g., Frank’s RedHot)
• 1 cup heavy cream (or cream cheese for extra thickness)
• ½ cup shredded cheddar cheese (optional)
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Garlic
   • Melt butter in a large pot over medium heat.
   • Add minced garlic; cook until fragrant, about 1 minute.
2. Combine Broth and Chicken
   • Pour in chicken broth.
   • Stir in shredded chicken, salt, and pepper.
   • Bring to a simmer.
3. Add the Heat
   • Stir in hot sauce, adjusting the amount to taste.
4. Make it Creamy
   • Lower the heat and add heavy cream (or softened cream cheese).
   • Whisk well to ensure the soup is smooth.
5. Finish with Cheese
   • If desired, stir in shredded cheddar.
   • Simmer for another 2–3 minutes.

Few Pro Tips

• Serve with a drizzle of ranch dressing if you want to balance the heat.
• Add more hot sauce if you like it spicier, or reduce for milder flavor.
• For extra body, use cream cheese instead of heavy cream.

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8. Keto Chicken and “Wild Rice” Soup

Earthy, nutty flavors—but without the carbs. We substitute wild rice with a mix of chopped mushrooms and cauliflower for a hearty, low-carb “grain” feel.

Ingredient List

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 carrots, sliced (optional for strict keto)
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup chopped mushrooms (portobello or shiitake for earthy flavor)
• 2 cups cauliflower rice
• 1 teaspoon dried thyme
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Vegetables
   • Warm olive oil in a pot over medium heat.
   • Sauté onion, celery, and carrots (if using) until tender, about 5–7 minutes.
2. Add Broth and Chicken
   • Pour in chicken broth, add shredded chicken.
   • Stir in dried thyme, salt, and pepper.
3. Incorporate Mushrooms and Cauliflower Rice
   • Add chopped mushrooms.
   • Stir in cauliflower rice.
4. Simmer
   • Reduce heat and let the soup simmer for 10–15 minutes.
   • Check cauliflower for tenderness.
5. Season and Serve
   • Adjust seasonings to taste.
   • Serve hot.

Few Pro Tips

• Shiitake mushrooms add a deeper, “wild” flavor.
• Omit or reduce carrots to keep carbs lower.
• For a creamier version, add a splash of heavy cream at the end.

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9. Keto Instant Pot Chicken Pho

A speedy take on Vietnamese pho, made keto-friendly by swapping out rice noodles for shirataki or zucchini noodles.

Ingredient List

• 1 tablespoon avocado oil
• 1 small onion, quartered
• 2 inches fresh ginger, sliced
• 1 star anise (optional but authentic)
• 1 cinnamon stick
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or sliced
• Low-carb noodles: shirataki noodles or zucchini noodles
• Fish sauce or salt to taste
• Fresh herbs: basil, cilantro
• Lime wedges

Step-by-Step Instructions

1. Sauté in Instant Pot
   • Set Instant Pot to Sauté mode; add avocado oil.
   • Place onion and ginger, cut side down, to char slightly (about 3–4 minutes).
2. Add Aromatics
   • Add star anise and cinnamon stick (if using).
   • Stir briefly to release fragrance.
3. Add Broth and Chicken
   • Pour in chicken broth.
   • Stir in cooked chicken.
   • Cancel Sauté mode.
4. Pressure Cook
   • Lock the lid and select Manual or Pressure Cook at high pressure for 5 minutes.
   • Quick-release the pressure once done.
5. Prepare Noodles
   • Rinse shirataki noodles thoroughly under warm water or spiralize zucchini.
   • Place noodles in serving bowls.
6. Serve
   • Ladle hot pho broth and chicken over noodles.
   • Season with fish sauce or salt.
   • Garnish with fresh herbs and lime wedges.

Few Pro Tips

• Toasting onion and ginger adds depth to the broth.
• For extra richness, use bone broth instead of regular chicken broth.
• Add sliced jalapeños or sriracha for heat.

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10. Keto Chicken “Corn” Chowder

A chowder-style soup without the actual corn. We mimic the texture and sweetness of corn using diced yellow squash or a small amount of baby corn (which can fit into some keto diets in moderation).

Ingredient List

• 2 tablespoons butter
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups shredded chicken
• 1 cup diced yellow squash (for a “corn” look)
• 1 cup heavy cream
• ½ teaspoon thyme
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onion and Garlic
   • Melt butter in a pot over medium heat.
   • Cook onion and garlic until translucent, about 5 minutes.
2. Add Broth, Chicken, and Squash
   • Stir in chicken broth and shredded chicken.
   • Add diced yellow squash.
   • Season with thyme, salt, and pepper.
3. Simmer
   • Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, until squash is tender.
4. Make it Creamy
   • Lower heat and stir in heavy cream.
   • Heat through without boiling for 2–3 minutes.
5. Taste and Adjust
   • Add salt, pepper, or additional thyme if needed.

Few Pro Tips

• For a thicker chowder, blend a portion of the soup and return it to the pot.
• If you can source baby corn, it’s often lower in net carbs. Use sparingly.
• Add crumbled bacon on top for extra flavor.

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11. Keto White Chicken Chili

A hearty chili packed with white meat chicken, but without the beans. We use diced zucchini or chopped peppers to bulk it up while keeping carbs low.

Ingredient List

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• ½ cup diced zucchini
• ½ cup heavy cream or softened cream cheese
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Veggies
   • In a large pot, heat olive oil over medium.
   • Sauté onion, bell pepper, and garlic until soft, about 5 minutes.
2. Season
   • Stir in cumin, oregano, salt, and pepper.
   • Cook for 1 minute to release flavors.
3. Add Broth and Chicken
   • Pour in chicken broth, add shredded chicken.
   • Stir in diced zucchini.
4. Simmer
   • Bring to a gentle boil, then lower the heat and simmer for 10 minutes.
5. Creamy Finish
   • Stir in heavy cream (or softened cream cheese).
   • Simmer for 2–3 more minutes until well combined.

Few Pro Tips

• Top with shredded Monterey Jack cheese or avocado slices.
• For extra spice, add chopped jalapeños.
• If you like your chili thicker, blend some zucchini with a bit of broth and return to the pot.

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12. Keto Chicken Mulligatawny Soup

An Indian-inspired soup with warming spices, minus the apples and starchy add-ins. We rely on low-carb veggies and curry spices to create that classic flavor.

Ingredient List

• 2 tablespoons ghee or butter
• 1 small onion, diced
• 1 celery stalk, diced
• 1 teaspoon curry powder (or more to taste)
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup coconut milk (full-fat)
• 1 tablespoon tomato paste
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Aromatics
   • Warm ghee in a pot over medium heat.
   • Sauté onion and celery for about 5 minutes.
2. Add Spices and Tomato Paste
   • Stir in curry powder, salt, pepper, and tomato paste.
   • Cook for 1 minute, stirring continuously.
3. Add Broth and Chicken
   • Pour in chicken broth.
   • Add shredded chicken.
   • Simmer for 10 minutes.
4. Finish with Coconut Milk
   • Lower heat and stir in coconut milk.
   • Warm through for 2–3 minutes.
5. Taste and Adjust
   • Add more curry powder if desired.
   • Adjust salt and pepper.

Few Pro Tips

• Serve with a sprinkle of chopped cilantro for brightness.
• If you miss the apple sweetness, add a small pinch of sweetener like erythritol.
• Adjust curry intensity to taste.

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13. Keto Italian Wedding Soup

A broth-based soup featuring tender chicken meatballs and greens. We skip the breadcrumbs in the meatballs to keep it keto-friendly.

Ingredient List

• Meatballs:
  • 1 pound ground chicken
  • ¼ cup grated Parmesan cheese (optional)
  • 1 egg
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
• 1 tablespoon olive oil
• 4 cups chicken broth
• 2 cups chopped spinach or kale
• 1 cup diced cooked chicken (optional, for extra protein)

Step-by-Step Instructions

1. Form Meatballs
   • In a bowl, combine ground chicken, Parmesan (if using), egg, Italian seasoning, salt, and pepper.
   • Shape into small meatballs, about 1 inch in diameter.
2. Brown Meatballs
   • Heat olive oil in a pot over medium-high heat.
   • Add meatballs in batches, browning on all sides (about 5 minutes total).
   • Remove meatballs from the pot and set aside.
3. Add Broth and Return Meatballs
   • Pour chicken broth into the pot.
   • Gently place browned meatballs back in.
   • If you want extra chicken, stir in diced cooked chicken.
   • Simmer for 10–12 minutes.
4. Add Greens
   • Stir in spinach or kale.
   • Cook for another 3–4 minutes until greens are wilted.
5. Serve
   • Taste and adjust seasonings.
   • Ladle into bowls and enjoy.

Few Pro Tips

• Use pork rinds crumbs if you need a binder instead of Parmesan.
• For extra flavor, add a dash of garlic powder to the meatballs.
• Garnish with extra Parmesan cheese.

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14. Keto Greek Avgolemono Soup

A creamy, lemony chicken soup thickened with egg, served with cauliflower rice or konjac rice instead of regular grains.

Ingredient List

• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup cauliflower rice or konjac rice
• 2 eggs
• Juice of 1 lemon (about 2 tablespoons)
• Salt and pepper to taste

Step-by-Step Instructions

1. Simmer Broth and Chicken
   • In a pot, bring chicken broth to a gentle simmer.
   • Stir in shredded chicken and cauliflower rice (or konjac rice).
   • Cook for 5–7 minutes until cauliflower is tender.
2. Prepare Egg-Lemon Mixture
   • In a bowl, whisk together the eggs and lemon juice until well combined.
3. Temper the Eggs
   • Remove about ½ cup of hot broth.
   • Slowly drizzle it into the egg-lemon mixture while whisking continuously.
   • This prevents the eggs from scrambling.
4. Combine
   • Slowly stir the tempered egg-lemon mixture back into the soup.
   • Reduce heat to low and let it warm through for 2–3 minutes.
   • Do not boil.
5. Season and Serve
   • Add salt and pepper to taste.
   • Serve immediately for best texture.

Few Pro Tips

• The soup will thicken slightly as it stands; don’t overheat after adding the eggs.
• Adjust the lemon juice to taste.
• Garnish with fresh dill or parsley for extra brightness.

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15. Keto Chicken Pozole Verde

A Mexican-inspired soup with a vibrant green color. We skip the hominy to keep carbs low, but we retain traditional flavors with tomatillos and green chilies.

Ingredient List

• 1 pound tomatillos, husked and rinsed
• 1 small onion, quartered
• 2 garlic cloves
• 1 jalapeño or serrano pepper (optional for spice)
• 1 cup cilantro leaves
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon cumin
• Salt and pepper to taste

Step-by-Step Instructions

1. Roast or Boil Tomatillos
   • Option 1: Roast tomatillos, onion, garlic, and pepper in the oven at 400°F (200°C) for 10–12 minutes.
   • Option 2: Boil them in water until soft, about 5–7 minutes.
2. Blend the Verde Sauce
   • Transfer roasted or boiled tomatillos, onion, garlic, pepper, and cilantro to a blender.
   • Blend until smooth.
3. Combine with Broth and Chicken
   • In a pot, warm the tomatillo mixture over medium heat.
   • Pour in chicken broth.
   • Stir in shredded chicken, cumin, salt, and pepper.
4. Simmer
   • Let the soup simmer for 10–15 minutes so flavors meld.
5. Taste and Adjust
   • Add more salt, pepper, or cumin as needed.

Few Pro Tips

• Top with sliced radishes, avocado, and fresh cilantro for authentic flair.
• If you like it spicier, leave the seeds in the pepper or add more jalapeños.
• Use bone broth for extra nutrient density.

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16. Keto Ginger Garlic Chicken Soup

A soothing, immune-boosting soup featuring fresh ginger and garlic. Perfect for chilly mornings or when you’re feeling under the weather.

Ingredient List

• 1 tablespoon avocado oil
• 2 tablespoons fresh ginger, grated or finely chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 green onions, sliced (white and green parts separated)
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Ginger and Garlic
   • In a pot, warm avocado oil over medium heat.
   • Add ginger, garlic, and the white part of the green onions.
   • Sauté for 2–3 minutes until fragrant.
2. Add Broth and Chicken
   • Pour in chicken broth.
   • Stir in shredded chicken, salt, and pepper.
3. Simmer
   • Bring to a gentle simmer for 10 minutes.
4. Add Green Onions
   • Stir in the green onion tops for a fresh crunch.
   • Simmer for another 1–2 minutes.
5. Serve
   • Taste and adjust seasonings.
   • Ladle into bowls.

Few Pro Tips

• Add a splash of coconut aminos or tamari for extra depth.
• For heat, stir in a pinch of red pepper flakes or a dash of hot sauce.
• Garnish with extra sliced green onions.

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17. Keto Spicy Chicken Ramen

Enjoy a ramen-like experience with a rich, spicy broth. Swap wheat noodles for shirataki noodles or spiralized zucchini for a slurp-worthy keto breakfast.

Ingredient List

• 1 tablespoon sesame oil
• 1 tablespoon chili paste (e.g., sambal oelek)
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 tablespoon soy sauce or tamari
• 1 package shirataki noodles (rinsed) or zucchini noodles
• Sliced green onions for garnish

Step-by-Step Instructions

1. Bloom Aromatics
   • In a pot, heat sesame oil over medium heat.
   • Stir in chili paste and garlic for 30 seconds.
2. Add Broth and Chicken
   • Pour in chicken broth.
   • Add shredded chicken.
   • Stir in soy sauce or tamari.
3. Simmer
   • Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Add Noodles
   • Rinse shirataki noodles well under warm water.
   • Add noodles (or zucchini noodles) to the pot and simmer for 2–3 minutes.
5. Serve
   • Ladle into bowls.
   • Top with sliced green onions.

Few Pro Tips

• Adjust spice level with more or less chili paste.
• For extra healthy fats, stir in a spoonful of coconut oil or MCT oil.
• A soft-boiled egg on top adds authenticity (though not strictly necessary at breakfast).

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18. Keto Chicken “Gnocchi” Soup

A creamy, comforting soup that mimics gnocchi using small almond flour dumplings. Think of it as a spin on chicken and dumplings but with Italian flair.

Ingredient List

• 2 tablespoons butter
• 1 small onion, chopped
• 1 celery stalk, chopped
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup spinach, chopped
• 1 cup heavy cream

Keto Gnocchi

• 1 cup almond flour
• 1 egg
• 2 tablespoons grated Parmesan
• 1 tablespoon butter, melted
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onion and Celery
   • Melt butter in a pot over medium heat.
   • Add onion and celery, cooking until soft, about 5 minutes.
2. Add Broth and Chicken
   • Pour in chicken broth.
   • Stir in shredded chicken.
   • Bring to a gentle simmer.
3. Make the Gnocchi Dough
   • In a bowl, mix almond flour, egg, Parmesan, melted butter, salt, and pepper until a dough forms.
   • Roll the dough into small marble-sized balls.
4. Cook the Gnocchi
   • Gently drop the gnocchi into the simmering soup.
   • Cook for about 5–7 minutes, or until they float and are cooked through.
5. Finish with Cream and Spinach
   • Stir in heavy cream and chopped spinach.
   • Simmer for 2–3 more minutes.
   • Season as needed.

Few Pro Tips

• Don’t overcrowd the pot with gnocchi; if your pot is small, cook them in batches.
• If the soup is too thin, add a pinch of xanthan gum.
• The dough might be sticky—dust your hands with a bit of almond flour to roll easier.

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19. Keto Turmeric Chicken Soup

A golden, anti-inflammatory broth infused with the warmth of turmeric. Perfect for a morning boost and easy on the gut.

Ingredient List

• 1 tablespoon coconut oil
• 1 teaspoon ground turmeric (or 1 inch fresh turmeric, grated)
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onions, Garlic, and Turmeric
   • Warm coconut oil in a pot over medium heat.
   • Add onion, garlic, ginger, and turmeric.
   • Cook for about 5 minutes, stirring frequently.
2. Add Broth and Chicken
   • Pour in chicken broth.
   • Stir in shredded chicken, salt, and pepper.
3. Simmer
   • Reduce heat to low and simmer for 10–12 minutes.
4. Taste and Adjust
   • Add more turmeric if you want a stronger flavor.
   • Adjust salt and pepper.

Few Pro Tips

• A pinch of black pepper helps enhance turmeric’s benefits.
• Add coconut milk for a creamier texture.
• Stir in spinach or kale for extra nutrients.

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20. Keto Chicken Enchilada Soup

All the bold flavor of chicken enchiladas in soup form—without the tortillas. A quick, keto-friendly dish perfect for breakfast or lunch.

Ingredient List

• 1 tablespoon avocado oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 can (14 oz) diced tomatoes (no added sugar)
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• ½ cup heavy cream or cream cheese
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onion and Garlic
   • Heat avocado oil in a pot over medium heat.
   • Cook chopped onion and minced garlic until soft, about 5 minutes.
2. Add Spices
   • Stir in chili powder and cumin.
   • Cook for 1 minute to bloom the spices.
3. Combine Tomatoes, Broth, and Chicken
   • Add diced tomatoes, chicken broth, and shredded chicken.
   • Season with salt and pepper.
   • Simmer for 10–12 minutes.
4. Make it Creamy
   • Stir in heavy cream or softened cream cheese.
   • Simmer for another 2–3 minutes until well combined.
5. Serve
   • Ladle into bowls and enjoy.

Few Pro Tips

• Garnish with shredded cheese, sour cream, or chopped cilantro.
• If you love heat, add diced jalapeños or a splash of hot sauce.
• Adjust the thickness by blending some of the soup if desired.

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21. Keto Mediterranean “Chickpea” Chicken Soup

We replace chickpeas with a small handful of diced zucchini or yellow squash to keep this soup low-carb, while maintaining those Mediterranean flavors.

Ingredient List

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup diced zucchini (instead of chickpeas)
• ½ cup chopped tomatoes (optional, no sugar added)
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Onion and Garlic
   • Warm olive oil in a pot over medium heat.
   • Add onion and garlic; sauté until fragrant, about 4–5 minutes.
2. Add Herbs and Broth
   • Stir in dried oregano.
   • Pour in chicken broth.
   • Add shredded chicken and diced zucchini.
3. Simmer
   • Bring to a gentle boil, then reduce heat.
   • Cook for 10 minutes until zucchini is tender.
4. Optional Tomatoes
   • If using tomatoes, stir them in towards the end and simmer for another 2–3 minutes.
5. Season and Serve
   • Add salt and pepper to taste.
   • Serve hot.

Few Pro Tips

• Add olives or crumbled feta for a more Mediterranean feel.
• A touch of lemon zest can brighten the flavors.
• Use extra-virgin olive oil for the best taste.

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22. Keto Cream of Chicken and Mushroom Soup (Bonus)

An extra bonus recipe for a creamy, comforting soup that comes together quickly. Perfect for a hearty breakfast or brunch.

Ingredient List

• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• ½ teaspoon thyme
• Salt and pepper to taste

Step-by-Step Instructions

1. Sauté Mushrooms, Onion, and Garlic
   • In a pot, melt butter over medium heat.
   • Add mushrooms, onion, and garlic.
   • Cook until mushrooms are golden, about 5–7 minutes.
2. Add Broth and Chicken
   • Stir in chicken broth and shredded chicken.
   • Season with thyme, salt, and pepper.
   • Bring to a gentle simmer.
3. Make it Creamy
   • Reduce heat to low and stir in heavy cream.
   • Simmer for 3–4 minutes.
4. Blend for Extra Smoothness (Optional)
   • If you like an ultra-smooth consistency, blend half the soup and return to the pot.
5. Serve
   • Taste and adjust seasonings.
   • Garnish with fresh herbs if desired.

Few Pro Tips

• For an earthy twist, mix different types of mushrooms (shiitake, button, cremini).
• A pinch of nutmeg complements the creaminess.
• Make it dairy-free by using coconut cream instead of heavy cream.

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23. Keto Chicken Broccoli Cheese Soup (Bonus)

Another bonus recipe that turns a classic broccoli cheese soup into a protein-packed breakfast by adding chicken. It’s cheesy, comforting, and super easy.

Ingredient List

• 2 tablespoons butter
• 1 small onion, diced
• 2 cups broccoli florets, chopped
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• Salt, pepper, and a pinch of garlic powder (optional)

Step-by-Step Instructions

1. Sauté Onion
   • Melt butter in a large pot over medium heat.
   • Add diced onion and sauté until translucent, about 5 minutes.
2. Add Broth, Chicken, and Broccoli
   • Stir in chicken broth, shredded chicken, and broccoli florets.
   • Bring to a gentle boil, then lower heat and simmer for 8–10 minutes, until broccoli is tender.
3. Incorporate Cream and Cheese
   • Reduce heat to low.
   • Stir in heavy cream.
   • Gradually add shredded cheddar cheese, stirring constantly to melt.
4. Season
   • Add salt, pepper, and garlic powder if using.
   • Taste and adjust.
5. Serve
   • Ladle into bowls and enjoy the cheesy goodness.

Few Pro Tips

• For a thicker soup, purée half the broccoli before adding the chicken.
• Use a sharp cheddar for robust flavor.
• Keep the heat low when adding cheese to avoid clumping or curdling.

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These 23 fast and easy keto-friendly “breakfast” soups are not only satisfying but also flexible—perfect for busy mornings, brunches, or even hearty midday meals. Customize them with your favorite low-carb vegetables, herbs, and garnishes. Enjoy the comfort of a delicious chicken soup while keeping your macros in check!

Disclaimer: Always consult with a healthcare professional or registered dietitian before making significant changes to your diet, especially if you have underlying health conditions.