Keto Roasted Fennel & Chicken Soup is a cozy, aromatic low-carb soup made with caramelized roasted fennel, tender chicken, and a light creamy broth. This flavorful keto soup is perfect for meal prep, comfort meals, and warming low-carb eating. Simple, soothing, and packed with herb flavor.

About This Recipe

Keto Roasted Fennel & Chicken Soup is a warm, aromatic soup that brings together the subtle sweetness of roasted fennel with the comforting richness of a creamy chicken broth. Fennel is a naturally low-carb vegetable known for its delicate anise flavor, which becomes deeper and slightly caramelized when roasted. This transformation adds an earthy complexity to the soup and makes it far more interesting than a traditional chicken soup.

The process begins by roasting fennel slices until golden and lightly browned on the edges. This step develops flavor and gives the soup a comforting, slightly sweet undertone that pairs beautifully with savory shredded chicken. Once the fennel is roasted, it’s added to a pot of simmering chicken broth along with aromatics like garlic, thyme, and black pepper. A splash of heavy cream ties everything together, creating a light yet velvety broth that feels soothing and satisfying.

This soup is simple, clean, and perfect for anyone following a keto lifestyle because it relies on whole ingredients, no thickeners, and minimal carbs. It also reheats exceptionally well, making it ideal for meal prep or batch cooking. You can customize the flavors by adding lemon zest for brightness, Parmesan for richness, or spinach for extra greens. Whether you serve it as a light lunch, a comforting dinner, or part of your weekly soup rotation, this roasted fennel and chicken soup delivers warmth, aroma, and depth of flavor.

Why You’ll Love This Recipe

Aromatic roasted fennel flavor
Light yet creamy broth
Naturally keto and low-carb
Great for meal prep
Comforting and soothing
Easy ingredients, simple steps
Customizable with herbs or lemon
Perfect for cold-weather cooking

Ingredients

For the Roasted Fennel

2 medium fennel bulbs, sliced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Soup

1 tbsp butter
2 cloves garlic, minced
6 cups chicken broth
2 cups cooked shredded chicken
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 cup heavy cream

Optional Add-Ins

Lemon zest
Grated Parmesan
Fresh parsley

Instructions

Preheat oven to 425°F.
Toss sliced fennel with olive oil, salt, and pepper. Roast 18–20 minutes until golden and caramelized.
In a pot, melt butter over medium heat. Add garlic and sauté 1 minute.
Pour in chicken broth and bring to a simmer.
Add shredded chicken, roasted fennel, thyme, salt, and pepper. Simmer 8–10 minutes.
Stir in heavy cream and optional lemon zest or Parmesan.
Serve hot with fresh parsley.

Nutrition (per serving)

Calories: 215
Fat: 13g
Protein: 20g
Net Carbs: 3g

FAQ

Q: Does the soup taste like licorice?
A: No. Roasting fennel softens the flavor — mild, sweet, and aromatic.
Q: Can I skip the cream?
A: Yes — the soup will be lighter but still flavorful.
Q: Can I use rotisserie chicken?
A: Absolutely — works perfectly.
Q: Can I blend part of the soup?
A: Yes, blending a portion makes the broth creamier.
Q: Good for meal prep?
A: Very. It reheats beautifully and stays aromatic.

Variations & Substitutions

Add lemon zest for brightness
Stir in spinach at the end
Add Parmesan for richness
Swap thyme for rosemary
Add chili flakes for heat

Serving Suggestions

Serve with a fresh green salad
Pair with roasted vegetables
Add a slice of keto garlic bread
Perfect as a cozy lunch or dinner

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