Description
Keto Chicken Noodle Soup offers a comforting, low-carb twist on the classic chicken noodle soup by replacing traditional noodles with zucchini noodles. This nourishing soup combines tender chicken, aromatic vegetables, and a flavorful broth for a warm, satisfying meal that’s perfect for chilly days, easy lunches, or cozy dinners. With simple ingredients and quick preparation, it’s an ideal option for keto dieters and anyone seeking a wholesome, delicious soup.
Ingredients
Protein
- 2 boneless, skinless chicken breasts (about 1 lb)
Vegetables
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium zucchinis, spiralized into noodles (zucchini noodles)
- 2 tablespoons fresh parsley, chopped
Broth and Seasonings
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt, to taste (approximately 1 teaspoon)
- Black pepper, to taste (approximately 1/2 teaspoon)
Instructions
- Heat the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium heat until shimmering to prepare for sautéing the vegetables.
- Sauté the vegetables: Add the diced onion, celery, and carrots to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add garlic and herbs: Stir in the minced garlic, dried thyme, and dried oregano. Continue cooking for an additional 1 minute, allowing the garlic and herbs to release their aroma without burning.
- Add broth and bay leaf: Pour in 6 cups of chicken broth and add the bay leaf. Stir gently to combine all ingredients in the pot.
- Cook the chicken: Place the boneless, skinless chicken breasts into the broth. Bring the soup to a gentle boil, then reduce heat to low to maintain a simmer. Cook uncovered for about 20 minutes, or until the chicken is fully cooked and tender (internal temperature reaches 165°F/74°C).
- Shred the chicken: Carefully remove the chicken breasts from the pot using tongs or a slotted spoon. Shred the chicken into bite-sized pieces using two forks.
- Return shredded chicken and remove bay leaf: Add the shredded chicken back into the pot. Remove and discard the bay leaf to prevent bitterness.
- Add zucchini noodles: Stir in the zucchini noodles and simmer the soup for an additional 2-3 minutes until the noodles are tender but still slightly firm to avoid mushiness.
- Season and garnish: Taste the soup and season with salt and black pepper as needed. Stir in the fresh chopped parsley for a burst of color and fresh flavor.
- Serve hot: Ladle the soup into bowls and serve immediately while warm for a comforting meal.
Notes
- Use shredded rotisserie chicken to reduce cooking time.
- Substitute zucchini noodles with shirataki noodles or spaghetti squash for variety.
- Add leafy greens like spinach or kale for extra nutrients.
- Butter can be stirred in before serving for a richer flavor.
- Fresh lemon juice brightens the broth when added before serving.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Reheat gently and add fresh zucchini noodles to maintain texture.
- Freeze soup without noodles; add fresh noodles after thawing.
- Omit or reduce carrots for a lower-carb version as they contain more carbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
