This is my go-to quick and easy Garlic Chicken Soup recipe made with shredded rotisserie chicken (or any leftover cooked chicken) and green vegetables. Topped with mellow garlic sauteed in butter and sesame oil, which adds rich flavour, this soup can be finished with noodles or served as a low-carb version.

About This Garlic Chicken Soup

Whenever my family wants something healthy and comforting or one of us is under the weather, I make this nutritious and delicious garlic chicken soup. While I love to simmer or pressure cook my own chicken and stock from scratch, I use this cheat recipe when I want a quick meal with little effort.

My hack for making an easy chicken soup is using rotisserie chicken(shredded or diced) and premade stock or good-quality stock cubes, plus aromatics like ginger and garlic and lots of vegetables.

Let’s talk about garlic. I add fresh garlic to cook the soup and saute additional garlic in butter and sesame oil until golden to use as a topping. This nutty, buttery, mellowed garlic is the special ingredient that adds richness and amazing flavour.

You can make it low-carb, gluten-free, Whole30 & Paleo or you can bulk it up. The soup is made in a way that it can be served with or without noodles. There are lots of vegetables and shredded chicken, so it’s quite satiating already. But, if you love chicken soup with noodles, then you can cook up some thin egg noodles or rice noodles on the side.

Garlic Chicken Soup Ingredients

• Chicken – I like to use rotisserie chicken or leftover roast chicken meat. I often pick up a ready-to-eat roast chicken from the supermarket or a chicken shop as you can make many meals with it. I use about 1/2 of the chicken to make a soup for 4 people and shred the meat from one breast, thigh, leg and wing. I don’t like the texture of the skin unless it’s crispy so I remove that.
• Soup vegetables – the classic trio of onions, carrots and celery is a must in any soup and is especially great in a chicken soup. I also love using broccoli and Asian greens like Chinese broccoli or bok choy. You can use green beans, zucchini, cabbage, asparagus or whatever else you have on hand. Corn and peas can also be added.
• Aromatics – I always add ginger and lots of garlic to my chicken soup, both for flavour and their health properties. Extra garlic is used is sauteed in butter and sesame oil separately from the soup and is then used as a topping.
• Other bits – you will need good-quality chicken and vegetable stock cubes or ready stock or broth. I sometimes have some in the freezer and will add that. Salt, pepper and oil should be in your pantry already. I often add turmeric powder as well (not pictured below) to give the soup amazing colour and some of those anti-inflammatory properties.
• A little lemon juice and parsley are used right at the end once the soup is finished. I also love coriander/cilantro if I don’t have parsley.

Nutrition Notes

This healthy chicken soup is loaded with vegetables, especially greens, and is very nutritious. It has plenty of protein, some healthy fat and low-to-moderate carbohydrates. You can make it low-carb, gluten-free, Whole30 and Paleo-friendly.

You can serve this soup with or without the noodles, it’s thick and satiating enough with vegetables and chicken to not need anything extra. However, chicken and noodles are delicious together in a soup so you are welcome to use thing egg noodles or rice noodles to bulk it up a bit.

Featuring plenty of garlic and ginger, as well as all the nutrients from the veggies, this chicken soup is perfect for boosting your immune system during a cold or flu. It’s also great for when you’re feeling something healthy, nutritious and comforting.

Nutrition Macros

Option 1 (without noodles, 4 serves). Per serve: 440 calories, 20.9 g total carbs, 2.5 g fibre (28.4 g net carbs), 33.3 g protein, 25 g fat.

Option 2 (with thin egg noodles, serves 4). Per serve: 537 calories, 38.7 g total carbs, 3.4g fibre (35.4 g net carbs), 36.8 g protein, 26 g fat. If using 100 grams of uncooked thing egg noodles.

How To Make Garlic Chicken Soup

Prep. Shred the chicken meat and dice all the vegetables, 2 garlic cloves and cut a few ginger slices. Slice extra garlic for making the buttery topping. Boil a kettle of water to cook the noodles separately if using (according to the packet instructions).

Cooking The Soup

Step 1. Add a tablespoon or two of olive oil to a heavy pot and place over medium heat. Add the onions, carrots, celery and a little salt and saute for 5-6 minutes, stirring a few times.

Optional step if making noodles: In the meantime, cook the noodles in a separate pot (if using). Once the noodles are cooked, strain and rinse under cold water to stop them from cooking. I like to undercook the noodles by a minute as they will soften further in the hot chicken soup.

Step 2. Add ginger, chopped garlic, pepper and turmeric (these two always go hand in hand as pepper enhances turmeric’s curcumin absorption in the body). Stir through and cook for 1 minute.

Step 3. Add shredded rotisserie chicken and stock cubes, followed by six cups of water. Or you can use ready-made stock, or half and half. Stir through and bring to a simmer.

Step 4. Add sliced or chopped Asian greens and cook over medium heat for 3-4 minutes, stirring a few times.

Step 5. Finally, add the broccoli florets and cook for 2 more minutes. Then turn the heat off and taste for salt. Finish by adding a tablespoon or two of lemon juice.

Fried Garlic Butter Oil

Step 6. To make buttery garlic oil, heat a medium pan over low-medium heat. Melt the butter and once hot, add the sliced garlic. Saute over low-medium heat for a few minutes, stirring frequently, until it starts to change colour. Add the sesame oil and continue to cook until the garlic is caramelised, crispy and golden brown.

Try This Next Keto Short Rib Chili

Don’t overcook or burn the garlic as it will turn bitter; it’s better to undercook. Transfer the buttery oil and the garlic to a bowl as soon as it looks ready.

To finish the soup, add the pre-cooked noodles (if used) to the hot soup and pour some of the garlic butter over the top. Sprinkle with fresh parsley. Serve the soup with extra garlic and parsley in bowls.

More Healthy Soup Recipes

Full Recipe & Ingredients

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Description

Healthy and delicious garlic chicken soup recipe that is super quick and easy to make. It’s made with shredded rotisserie chicken (or any leftover cooked chicken) and green vegetables. Topped with mellow garlic sauteed in butter and sesame oil, which adds rich flavour, this soup can be finished with noodles or served as a low-carb version. 

Prep. Shred the chicken meat and dice all the vegetables, 2 garlic cloves and cut a few ginger slices. Slice extra garlic for making the buttery topping. Boil a kettle of water to cook the noodles separately if using (according to the packet instructions). 

Step 1. Add a tablespoon or two of olive oil to a heavy pot and place over medium heat. Add the onions, carrots, celery and a little salt and saute for 5-6 minutes, stirring a few times.

Optional step if making noodles: In the meantime, cook the noodles in a separate pot (if using). Once the noodles are cooked, strain and rinse under cold water to stop them from cooking. I like to undercook the noodles by a minute as they will soften further in the hot chicken soup.

Step 2. Add ginger, chopped garlic, pepper and turmeric (these two always go hand in hand as pepper enhances turmeric’s curcumin absorption in the body). Stir through and cook for 1 minute.

Step 3. Add shredded rotisserie chicken and stock cubes, followed by six cups of water. Or you can use ready-made stock, or half and half. Stir through and bring to a simmer.

Step 4. Add sliced or chopped Asian greens and cook over medium heat for 3-4 minutes, stirring a few times.

Step 5. Finally, add the broccoli florets and cook for 2 more minutes. Then turn the heat off and taste for salt. Finish by adding a tablespoon or two of lemon juice.

To make buttery garlic oil, heat a medium pan over low-medium heat. Melt the butter and once hot, add the sliced garlic. Saute over low-medium heat for a few minutes, stirring frequently, until it starts to change colour. Add the sesame oil and continue to cook until the garlic is caramelised, crispy and golden brown. Don’t overcook or burn the garlic as it will turn bitter; it’s better to undercook. Transfer the buttery oil and the garlic to a bowl as soon as it looks ready.

To finish the soup, add the pre-cooked noodles (if used) to the hot soup and pour some of the garlic butter over the top. Sprinkle with fresh parsley. Serve the soup with extra garlic and parsley in bowls.

Notes

The nutrition label below is for chicken and vegetable soup with noodles. See nutrition notes above for macronutrients for the same soup without the noodles.

Storage: This chicken soup will keep for up to 3 days in the fridge.

Nutrition

• Serving Size: 2 cups without noodles
• Calories: 537
• Sugar: 8.5 g
• Sodium: 654.7 mg
• Fat: 26 g
• Carbohydrates: 38.7 g
• Fiber: 3.4 g
• Protein: 36.8 g
• Cholesterol: 123.6 mg

Keywords: Chicken Soup Recipes, Chicken Noodle Soup, Healthy Chicken Soup, Rotisserie Chicken, Roast Chicken, Broccoli, Greens, Garlic

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Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

There’s a definite chill in the air. Can you feel it? Well, maybe not in some parts of the country, but here in the Pacific Northwest, autumn is on its way, if not already here.

The best part of fall is the comfort food and there is no food more comforting than this short rib chili. Well, maybe my Shrimp and Bacon Chowder. Or perhaps my keto Cream of Mushroom Soup. And my Buffalo Chicken Soup is also pretty darn spectacular.

But this keto chili recipe definitely makes the short list.

Chili is and always has been one of my favorite foods, because even not very good chili is pretty darn comforting when you’re cold and hungry. How can you go wrong with meat cooked slowly in rich spices and a thick tomato broth? You can’t, that’s all. You can’t go wrong.

And the crazy part is that while I make chili all. the. time, I don’t actually have a good keto chili recipe here on All Day I Dream About Food. Until now, that is.

What makes the best keto chili?

Well, what really makes good chili is a matter of opinion and taste. And probably a few feuds as well. Everyone has their own take on the best way to make chili.

In my experience, a slow simmered chili recipe is best, as it allows the flavors to develop and intensify over time. So don’t be fooled by promises of “fast and easy”. Good chili is usually easy to make but it takes time to cook.

Keto chili should be devoid of any higher carb items like beans, though. That goes almost without saying, because beans are high in carbs and many consider them inflammatory. Onion needs to be kept to a minimum as well, since it’s surprisingly high carb.

Tomato sauce, paste, and puree can also send the carb count up if used too liberally. I like to keep my chili to less than 5g total carbs per serving, so I use a single can of diced tomatoes. Fire roasted tomatoes help bring out the best flavor.

But the focus of a good keto chili recipe should always be the meat and the spices. Use beef with a high percentage of fat for a satisfying meal, and be generous with the chili, cumin, and garlic.

Can you make keto chili ahead of time?

I find myself wanting to answer this question with a smart ass comment like “Is the pope Catholic?”. Because chili is perhaps the best make ahead meal on the planet.

It’s one of those dishes that seems to actually get better when it’s eaten the next day or even a few days later. And one of the benefits of keto chili is that there are no beans to get mushy as they sit and soften. So it’s just as good or better than the day you made it.

So go ahead and make a huge pot of this short rib chili. This particular recipe serves 10 people. Let it cool to room temperature and then split it up however you see fit. You can do individual servings, or portion it out for your family size.

The chili can be refrigerated for up to 4 days or frozen for up to 3 months. We froze our leftovers back in May and I just fed my family the second portion about a month ago!

Because it contains acidic ingredients like tomatoes, I recommend storing in glass containers if you have them. If not, good BPA-Free tupperware works too.

Tips for making Short Rib Chili

Short ribs are ideal for comfort food dishes like this, because they are fatty and rich, and become incredibly tender with slow braising.

Always brown the ribs first: This step adds 10 minutes or so, but it’s worth it. Browning the meat in lard or oil helps bring out the best flavor, before the liquids are added. Otherwise, you are essentially just eating stewed meat. Transfer the ribs to a plate while making the rest of the chili.

Sweat the onions and other veggies: While I do keep the onion to a minimum, it definitely helps add flavor. So add the onion and green pepper to the pot and sauté in the oils and fats with a little bit of salt. This will help them release their juices and flavor.

Add the spices into the hot oil: Before adding any liquids into the pot, you want to briefly sauté the garlic, jalapeño, and spices in the hot oil. This enhances and intensifies the flavor.

Adjust the heat to your liking: My husband and I like our chili pretty spicy but our kids have more tender palates. So we keep the heat at a medium level. I always add the seeds from the jalapeño but you can leave them out if you want less spice. You can also leave out the cayenne. Or you can add more jalapeño and cayenne too.

Now add the liquids and the meat: Once the spices and garlic are fragrant, stir in the diced tomatoes and broth and bring to a simmer before adding the meat.

Slow braise in the oven: You’re looking at a good two to three hours of cooking, but this time is completely inactive. You can be doing lots of other things during this time. Slow braising makes the meat from the short ribs fall off the bone and shred more easily.

Doesn’t this keto short rib chili sound like the perfect comfort food? 

Check out my Keto Soups & Stews cookbook for more delicious comfort food recipes.

Keto Short Rib Chili

Bean-free keto chili made with braised beef short ribs. So easy to make and the perfect low carb comfort food. This keto chili recipe is paleo, dairy-free, and Whole 30 approved! And it can be made ahead and frozen so it’s ideal for keto meal planning.

Popular Recipe Cream of Asparagus Soup – Dairy Free Keto Recipe

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Course: Main Course

Cuisine: American

Keyword: keto chili, keto chili recipe, short rib chili

Prep Time: 15 minutes

Cook Time: 3 hours 25 minutes

Total Time: 3 hours 40 minutes

Servings: 10 servings

Calories: 428kcal

Ingredients

• 3 lb bone in short ribs
• Salt and pepper
• ¼ cup bacon fat, lard, or other high-heat oil
• ½ cup chopped onion
• 1 large green pepper chopped
• 2 cloves garlic minced
• 1 medium jalapeno pepper minced (leave the seeds in for more heat)
• 2 tablespoon chili powder
• 1 tablespoon cumin
• ½ teaspoon cayenne
• 15 ounce can fire roasted tomatoes
• ⅓ cup beef bone broth

Instructions

• Preheat the oven to 300F and season the short ribs all over with salt and pepper.

• In a large dutch oven over medium heat, melt the bacon fat or lard. Once hot, add half the short ribs and brown on all sides. Remove to a plate and brown the remaining short ribs. Transfer to the plate.

• Add the onion and pepper to the pot, sprinkle with salt, and saute until tender, about 5 minutes. Add the garlic, jalapeno, chili powder, cumin, and cayenne, and cook another minute, until fragrant.

• Stir in the roasted tomatoes and bone broth and bring to a simmer. Add the short ribs back into the pot, cover and transfer to the oven.

• Cook 2 to 3 hours, until the meat is very tender. Remove the ribs, shred the meat and return the meat to the pot. Adjust salt and pepper to taste and serve with your favorite chili toppings.

Nutrition Facts

Keto Short Rib Chili

Amount Per Serving (1 serving = about 1 cup)

Calories 428
Calories from Fat 319

% Daily Value*

Fat 35.4g54%

Carbohydrates 4g1%

Fiber 1.2g5%

Protein 22.6g45%

* Percent Daily Values are based on a 2000 calorie diet.

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