Love soup, but not the carbs? Check out this easy and comforting keto chicken noodle soup. Full of juicy chicken, sautéed veggies, zucchini noodles, and the most slurpable broth. This soup will warm you from the inside out in less than 30 minutes!
For more chicken soup to cozy up with, check out my keto chicken soup, or keto ramen.
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Is Chicken Noodle Soup Keto? Low Carb? Paleo? Healthy?
Traditional chicken noodle soup is not keto, low carb, or paleo. Depending on your goals and dietary restrictions, the wheat noodles in a traditional recipe may or may not be considered healthy either.
That said, this recipe swaps pasta for spiralized vegetables, which significantly reduces the carbs, and makes it paleo and keto-friendly.
Ingredients You’ll Need
Your basic chicken noodle soup ingredients, with a delicious noodle swap. Feel free to spiralize your own zucchini noodles, or buy them from the store.
- Chicken: I use chicken breast here, but thighs will work as well.
- Herbs: Rosemary and parsley.
- Veggies: Onions, celery, and carrots.
- Veggie noodles: Spiralized zucchini. Don’t use frozen zucchini noodles, they’ll be soggy!
What (Other) Kind of Noodles Can I Have on Keto?
Use whatever you love here, although I do have some tips:
- Do use other veggie noodles: like butternut squash noodles/kohlrabi noodles (lightly sautéed), spaghetti squash (fully cooked), shredded cabbage (raw), or summer squash (raw).
- Don’t use shirataki noodles. Those are best in stir fries like chow mein, etc.
- Do use a storebought low carb pasta substitute, like edamame noodles (we love Explore Asia brand), or Banza noodles if they work with your eating plan. Be sure to cook them fully first.
- Don’t use my almond flour pasta, the broth will disintegrate the noodles.
- Do use keto egg noodles if the recipe you’re following says they’re sturdy enough for a broth.
How to Make Keto Chicken Noodle Soup
This keto chicken noodle soup is about as easy as it gets. Grab a heavy bottom pot and a wooden spoon, and in 30 you’ll have a big bowl of comfort ready to devour. Here’s your step-by-step guide:
1. Saute veggies.
2. Add garlic.
3. Add broth, chicken, fresh herbs, and seasoning.
4. Dice chicken.
5. Add chicken, noodles, lemon, and zest.
What to Serve with Keto Soup?
Bread is my favorite way to sop up extra broth–try my almond flour bread for a delicious substitute. You can bulk up this meal by serving it alongside salad, or roasted veggies. Or make a sandwich with your favorite keto bread.
Storage Options
The beauty of this keto chicken noodle soup is that it makes quite a few meals, making it great for meal prep or freezer meals.
- To Store: Store in an airtight container in the fridge, and eat leftovers within 4 days.
- To Freeze: Ladle into freezer containers, making sure to leave a bit of room at the top as liquid expands when it freezes.
- To Reheat: Reheat in the microwave or over the stove, making sure to stir frequently to heat liquid evenly.
How to Tweak this Chicken Soup
Everyone has their favorite variations of chicken noodle soup, here are some ways to make this recipe yours:
- Save some time, by using precooked chicken (like my rotisserie chicken soup). All you need to do is heat the broth and sauté the veggies. Add chicken just before serving.
- Try other meat. Not quite a keto chicken noodle soup, but feel free to use shrimp, pork (like Colorado green chili), or your meat of choice instead.
- Add some spice. You can do this with jalapenos, (like my green chili chicken soup), the spice mix (take a note from my keto taco soup), or even with a few splashes of hot sauce to finish.
- Mix in other veggies or herbs. Veggies: think shredded cabbage, mushrooms, squash, etc. Herbs: fresh thyme, sage, or oregano would be delicious additions.
- Make it a creamy chicken noodle with heavy cream to finish. Or make my keto white chicken chili instead.
More Zucchini Noodle Recipes
- Zucchini Lasagna
- Keto Shrimp Scampi
- Keto Bolognese
- Zucchini Ravioli
- Keto Alfredo Sauce
- Pesto Zucchini Pasta
- Zucchini Lasagna Roll Ups
Keto Chicken Noodle Soup
Print Recipe Pin RecipeIngredients
- 1 tablespoon olive oil
- 1 small Yellow Onion diced (about 2 cups)
- 3 Stalks Celery diced
- 2 Carrots peeled + diced
- 6 Cloves Garlic minced
- 6 cups chicken broth
- 1 1/2 Pounds Chicken breasts boneless + skinless
- 1/2 teaspoon Ground Pepper
- 1 1/2 teaspoon Kosher Salt
- 1 tablespoon Fresh Rosemary minced
- 1 lemon juiced
- 1 lemon zested
- 1/4 Cup Fresh Parsley chopped
- 3 zucchinis spiralized. Trim the strands so they're not very long
- 1 cup parmesan optional, but highly recommended
Instructions
- Heat oil over medium heat in a large pot. Once shimmering, add the onion, celery and carrots and saute until soft, about 8 minutes. Add garlic and saute until fragrant, about 1-2 minutes.
- Add the broth, chicken, salt, pepper, and rosemary. Bring broth to a boil, then reduce to a simmer and continue to cook until the chicken is cooked through (internal temp should reach 165 F), about 22-26 minutes. Make sure the chicken is fully submerged as you simmer.
- Remove soup from heat. Use tongs to remove the cooked chicken to a cutting board, and once it's cool enough to handle, dice it into bite-sized pieces.
- Add the lemon juice, lemon zest, zucchini noodles, chicken breast, and parmesan if using to the soup, and stir to combine. Ladle into bowls, and enjoy!
