Keto Chicken Noodle Soup
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Keto Chicken Noodle Soup is a warm and comforting dish to enjoy on a cold day. Made with tender chicken, flavorful broth, and zucchini noodles, this soup is the perfect low-carb alternative to traditional chicken noodle soup. Not only is it delicious, but it’s also incredibly easy to make, with just a handful of simple ingredients. So why not give it a try and enjoy a bowl of warm, comforting goodness today?
Need more great keto-friendly dinners? Try these Brussles sprouts with bacon. And if you’re searching for the perfect chicken soup, how about Joanna Gaines’ Chicken Poblano Soup!
What You’ll Love About this Recipe
- It’s keto-friendly. This soup is made with spiralized zucchini noodles instead of regular noodles, so it’s quite low in carbs.
- It’s easy to make. It takes just 30 minutes to whip up this yummy soup recipe, so it’s perfect for lunch or dinner.
- It’s comforting. Even though it’s made with zoodles, it still contains tender pieces of chicken, fragrant veggies, and a flavorful broth.
What are zoodles?
‘Zoodles’ is an abbreviation for ‘zucchini noodles.’ They’re noodles that are made from spiralized zucchini. As a low-carb alternative to noodles, zoodles can be used in all kinds of keto-friendly dishes. Zoodles can replace pasta in salads, stir-fries, and soups, and add plenty of nutrition to meals that have a lower-than-ideal vegetable content.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 sprig fresh rosemary, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 pound boneless skinless chicken breasts
- 3 medium zucchini, spiralized
- 1 lemon, juiced
- Fresh parsley leaves, chopped for garnish
How to Make
STEP ONE: Saute the vegetables. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper. Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
STEP TWO: Boil the chicken. Pour in chicken broth and bring to a boil. Once boiling, reduce to a simmer and add bay leaves and chicken breasts. Cover and cook for 15 minutes. Once the chicken is cooked, remove it and shred it.
STEP THREE: Add the zucchini noodles. Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
STEP FOUR: Serve. Serve hot, garnished with rosemary, lemon slices, and parsley.
Tips and Recipe Notes
- You can use cooked chicken in this chicken zoodle recipe. Add it to the soup when you add the zucchini noodles.
- Shredded cabbage is also a great substitute if you don’t want to use zucchini noodles.
- If you want to add more flavor to your soup, try ground turmeric, fresh minced ginger, orzo, thyme, thin rice noodles, chickpeas, and lentils.
- To add bulk and make this soup more filling, add cauliflower rice just before serving. You can also try spaghetti squash noodles or shirataki noodles.
Can I store soup with zoodles?
Yes! You can store leftover soup with zoodles. Just let the soup cool to room temperature, then place it in airtight containers in the fridge. It will keep for 3 days.
You can also freeze your soup for up to 3 months.
Can I make zoodles ahead of time?
Yes, you can make zoodles ahead of time. Just spiralize them and place them in the fridge. Keep them covered. Use them within 2 days. You can prep all the vegetables up to 2 days in advance.
Is this recipe gluten-free?
This chicken zoodle soup recipe is low-carb, gluten-free, and dairy free. For a vegetarian option, replace the chicken or omit it, and use vegetable broth instead of chicken.
FAQs
Absolutely! Go ahead and add them to your recipe. But you can buy them pre-cut if you’re really short on time.
Yes. You can. Try using leftover turkey, pork, ground beef, or even shrimp!
Sure you can! You’ll need a spiralizer. First, wash the zucchini and stim the end. Now, using a spiralizer or julienne peeler, create long, thin strips of zucchini.
Wash the zucchini and trim off the ends.
Using a spiralizer or julienne peeler, create long, thin strips of zucchini. Blot off any excess moisture. Go ahead and use the zucchini however you want, and cook it accordingly.
More Soup Recipes
- Chicken Poblano Soup
- Dairy Free Creamy Chicken Soup
- Instant Pot Egg Drop Soup
- Instant Pot Ravioli Soup
Keto Chicken Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 stalks celery diced
- 2 large carrots peeled and diced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 sprig fresh rosemary minced
- 6 cups chicken broth
- 2 large bay leaves
- 1 pound boneless skinless chicken breasts
- 3 medium zucchini spiralized
- 1 lemon juiced
- Fresh parsley leaves chopped for garnish
Instructions
- Saute the vegetables. Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onions, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until tender. Season with salt and freshly cracked black pepper. Stir in minced garlic and rosemary. Cook until fragrant, about 1 minute.
- Boil the chicken. Pour in the chicken broth and bring to a boil. Once boiling, reduce to a simmer and add the bay leaves and chicken breasts. Cover and cook for 15 minutes. Once the chicken is cooked, remove it and shred or chop.
- Add the zucchini noodles. Stir in zucchini noodles and chicken; reduce heat to a simmer and cook until zucchini is tender, about 5 minutes. Stir in lemon juice; season with salt and pepper to taste.
- Serve. Serve hot, garnished with rosemary, lemon slices, and parsley.
Video
Notes
- You can use cooked chicken in this chicken zoodle recipe. Add it to the soup when you add the zucchini noodles.
- Shredded cabbage is also a great substitute if you don’t want to use zucchini noodles.
- If you want to add more flavor to your soup, try ground turmeric, fresh minced ginger, orzo, thyme, thin rice noodles, chickpeas, and lentils.
- To add bulk and make this soup more filling, add cauliflower rice just before serving. You can also try spaghetti squash noodles or shirataki noodles.
Nutrition
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