Keto Chicken Noodle Soup
Servings 8 Servings
Calories 160kcal
Ingredients
- 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!
Nutrition
Calories: 160kcal | Total Carbohydrates: 9g | Protein: 21g | Fat: 5g | Sodium: 1219mg | Fiber: 2g | Sugar: 5g | Net Carbs: 7g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com