There’s nothing like a steaming bowl of chicken noodle soup to warm you up from the inside out—except when you’re trying to stay low-carb! That’s exactly why I perfected this keto chicken noodle soup. Trust me, I’ve had my share of cravings for that classic comfort food, especially on chilly evenings or when I’m feeling under the weather. But instead of giving in to carb-heavy noodles, I found a way to keep all the cozy, soul-soothing goodness without the guilt. The secret? Crisp-tender zucchini noodles that soak up all that rich, savory broth. One spoonful, and you’ll forget it’s even keto!

Why You’ll Love This Keto Chicken Noodle Soup

This isn’t just another soup recipe – it’s your new go-to when those comfort food cravings hit hard! Here’s why:

• Craving crusher: That classic chicken noodle soup flavor? Check. The satisfying slurp of noodles? Check (thank you, zucchini!). All with just 10g net carbs per serving.
• Weeknight easy: From chopping to serving in about 30 minutes – perfect when you need something fast and nourishing.
• Pantry-friendly: Uses simple ingredients you probably already have (bonus points if you’ve got leftover rotisserie chicken!).
• Hidden veggies: Sneaks in carrots and celery for extra nutrition – my kids never notice (don’t tell them!).
• Creamy option: That splash of heavy cream? Pure magic for turning basic broth into something luxuriously rich.

Honestly, I make a double batch every Sunday – it’s that good and keeps so well!

Ingredients for Keto Chicken Noodle Soup

Here’s everything you’ll need to make this cozy bowl of comfort. I’ve found these measurements create the perfect balance – rich broth, tender chicken, and just the right amount of veggie crunch. (Pro tip: Do all your chopping first – it makes the cooking go so much smoother!)

• 2 tbsp olive oil – or avocado oil if you prefer
• 1 lb chicken fillet, diced into bite-sized pieces (breast or thigh both work!)
• 1 medium onion, chopped (about 1 cup)
• 3 cloves garlic, minced (more if you’re a garlic lover like me)
• 2 celery stalks, sliced about ¼” thick
• 2 carrots, sliced into coins (yes, carrots are keto in these amounts!)
• 4 cups chicken broth – homemade or good-quality store-bought
• 1 tsp salt – plus more to taste
• ½ tsp black pepper – freshly cracked if you have it
• 1 tsp dried thyme – or 1 tbsp fresh
• 1 bay leaf – the unsung hero of soup flavor
• 2 cups zucchini noodles – about 2 medium zucchinis spiralized
• ¼ cup heavy cream (optional but oh-so-good)
• 2 tbsp fresh parsley, chopped – for that bright finishing touch

Ingredient Notes & Substitutions

Let’s talk about the stars of the show and how to make this work with what you’ve got:

Zucchini noodles: These are our carb-conscious noodle heroes! I spiralize them fresh because they hold up better, but pre-cut zoodles work in a pinch (just add them at the very end). Not a zucchini fan? Try shirataki noodles – rinse them well first to remove any fishy smell. For more on low-carb noodle alternatives, check out this guide to zucchini noodle alfredo.

Heavy cream: This little bit adds luxurious richness, but you can skip it for dairy-free. Coconut cream makes a great substitute if you don’t mind a slight coconut flavor.

Chicken: Leftover rotisserie chicken is my secret shortcut – just toss in about 3 cups shredded. And thighs? They add amazing flavor if you don’t mind a few extra calories.

Broth: I swear by homemade bone broth for extra nutrients, but any good-quality low-sodium broth works. Just taste before adding extra salt!

How to Make Keto Chicken Noodle Soup

Okay, let’s get cooking! This soup comes together in no time, but the order of operations matters. Follow these steps, and you’ll have the perfect bowl of keto comfort in about 30 minutes flat.

Step 1: Sauté the Chicken

First, grab your favorite heavy-bottomed pot (I use my Dutch oven) and heat the olive oil over medium heat. Add your diced chicken – don’t crowd the pan! Let it cook undisturbed for about 3 minutes per side until you get that gorgeous golden color. It won’t be fully cooked yet, and that’s okay – we’ll finish it later. Scoop it out onto a plate, juices and all. That fond (those tasty browned bits) left in the pan? That’s flavor gold!

Step 2: Build the Soup Base

Now, in that same glorious pan, toss in your onions, garlic, celery, and carrots. Stir frequently for about 5 minutes until the onions turn translucent – you’ll know it’s ready when your kitchen smells incredible. Pour in the chicken broth, scraping up any stuck-on bits. Add salt, pepper, thyme, and that magical bay leaf. Bring it to a lively boil, then reduce to a gentle simmer for 15 minutes – this is when all those flavors really get to know each other. For more on the benefits of bone broth, see this article on homemade chicken stock.

Step 3: Add Zucchini Noodles

Here’s the make-or-break moment! Return your chicken (and any accumulated juices) to the pot, then gently stir in the zucchini noodles. You only want to cook them for 3-5 minutes – any longer and they’ll turn to mush. If you’re going for that creamy version, now’s the time to drizzle in the heavy cream. Give it one last taste – I usually add another pinch of salt here. Fish out the bay leaf (nobody wants to bite into that!), and you’re ready to serve!

Tips for the Best Keto Chicken Noodle Soup

After making this soup more times than I can count (my family requests it weekly!), I’ve picked up some game-changing tricks:

• Time-saver: Use leftover rotisserie chicken or cook extra chicken on meal prep day – just add it when the zoodles go in.
• Zoodle hack: Spiralize zucchini directly into your bowl when serving for ultra-fresh “noodles” that hold perfect texture.
• Freezer-friendly: Make big batches but leave out the zoodles – freeze the base, then add fresh noodles when reheating.
• Flavor boost: Let the soup sit for 20 minutes after cooking – the flavors marry beautifully.
• Thickness trick: Too thin? Simmer uncovered. Too thick? Add a splash of broth or water.

My biggest lesson? Don’t skip the fresh parsley garnish – that pop of color and freshness makes all the difference!

Serving & Storing Keto Chicken Noodle Soup

Nothing beats serving this soup piping hot with a sprinkle of fresh parsley on top – it makes all the flavors pop! For extra flair, I sometimes add a squeeze of lemon or a dusting of grated Parmesan if I’m feeling fancy. My kids love crunchy keto croutons on theirs (just bake some low-carb bread cubes with garlic butter!).

Leftovers? They’re even better the next day! Store cooled soup in airtight containers – it keeps beautifully in the fridge for 3 days. For freezer meals, I pack the broth and chicken mixture (without zoodles) in mason jars, leaving an inch of space. Frozen, it lasts up to 3 months. Just thaw overnight in the fridge, reheat gently, and add fresh zucchini noodles for that just-made texture. Pro tip: Label jars with the date – future you will be so grateful!

Keto Chicken Noodle Soup Nutritional Information

Now, I’m no nutritionist, but here’s what you should know about this soup’s goodness! The exact numbers will dance around a bit depending on your ingredients (especially that optional cream). But generally? We’re talking low-carb, protein-packed comfort with plenty of healthy fats to keep you full. Just remember – different brands, different veggies, different amounts of that delicious chicken can nudge the numbers. The important thing? It fits beautifully into a keto lifestyle while tasting like pure comfort!

FAQ About Keto Chicken Noodle Soup

Got questions? I’ve got answers! Here are the things people ask me most about this recipe (and my honest, been-there-done-that advice):

Can I use frozen zucchini noodles?
You can, but fresh is best! Frozen zoodles get watery when thawed. If you must use them, add straight from frozen in the last minute of cooking and drain any excess liquid before serving.

How can I make the broth thicker?
For a richer broth, try these tricks: 1) Simmer uncovered to reduce, 2) Mash some cooked carrots against the pot, or 3) Whisk in 1 tsp xanthan gum (a keto thickener) at the end.

Can I make this in a slow cooker?
Absolutely! Brown the chicken first for best flavor, then toss everything (except zoodles) in the crockpot for 4 hours on low. Add zucchini noodles 15 minutes before serving.

What other low-carb noodles work?
Shirataki noodles are great if rinsed well. Hearts of palm “noodles” add fun texture too. Just remember – whatever you use, add them last to prevent mush!

Why do my zoodles get soggy?
You’re probably overcooking them! They only need 3-5 minutes in hot broth. For perfect texture, I sometimes even just pour the hot soup over raw zoodles in bowls.

“Keto Chicken Noodle Soup – 10g Net Carbs & Ultimate Comfort!”

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• Author: Christina R. Jones
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A comforting and hearty chicken noodle soup made keto-friendly with low-carb ingredients.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 lb chicken fillet, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 celery stalks, sliced
• 2 carrots, sliced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 cups zucchini noodles (zoodles)
• 1/4 cup heavy cream (optional)
• 2 tbsp fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, celery, and carrots for 5 minutes.
4. Pour in chicken broth and add salt, pepper, thyme, and bay leaf. Bring to a boil.
5. Reduce heat and simmer for 15 minutes.
6. Stir in zucchini noodles and cooked chicken. Simmer for 3-5 minutes until zoodles are tender.
7. Optional: Stir in heavy cream for extra richness.
8. Garnish with fresh parsley before serving.

Notes

• Use pre-cooked chicken for a quicker version.
• Store leftovers in the fridge for up to 3 days.
• Freeze without zucchini noodles for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 320
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg

Keywords: keto chicken noodle soup, low carb soup, healthy chicken soup