Keto Chicken Noodle Soup

5 from 1 vote

Our keto chicken noodle soup swaps out pasta for zucchini noodles. The flavor is amazing and you get an extra serving of veggies.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Soup

Cuisine: American

Keyword: Keto Chicken Noodle Soup

Servings:

Calories: 209kcal

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.

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.