Description
A comforting and hearty chicken noodle soup made keto-friendly with low-carb ingredients.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, sauté onion, garlic, celery, and carrots for 5 minutes.
- Pour in chicken broth and add salt, pepper, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in zucchini noodles and cooked chicken. Simmer for 3-5 minutes until zoodles are tender.
- Optional: Stir in heavy cream for extra richness.
- 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