Keto Chicken Noodle Soup That Don’t Taste Low Carb

Since I started my website, I only published this Keto broccoli soup recipe. As I know that those who are on the keto diet and want to eat few calories need variety, I decided to publish another recipe today that I use weekly.

I actually don’t follow the keto diet exactly, but I still enjoy making this delicious chicken noodle soup!

In fact, my boyfriend eats this soup and doesn’t even suspect it’s keto, because he doesn’t taste like typical calorie-free food.

That’s why we think you’ll enjoy learning this recipe. It may take a little work, but you can be sure you’ll love it! This way you still lose some calories while cooking (just kidding…)! Let’s start?

Keto Chicken Noodle Soup Recipe

You need several ingredients to make this low-carb soup. Remember that you don’t need to include them all. Some vegetables are optional, as well as some seasonings. However, I recommend that you make the soup with all the ingredients, because the combination of all the ingredients makes this soup wonderful!

Ingredients For the Soup:

• 1 lb (450g) boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil or avocado oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 medium carrots, chopped
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredients For the Noodles:

• 1 medium zucchini, spiralized into noodles (zoodles)
• 1 medium yellow squash, spiralized into noodles

Instructions:

Follow all instructions below. Believe me, it will be worth it! You’ll soon have plenty of keto soup to eat throughout the week! Yes, you can store this keto soup in the fridge for 3 days!

Step 1 – Prepare the Chicken

In a large pot, heat the olive oil over medium-high heat.

Add the chicken thighs or breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.

Step 2- Sauté the Vegetables

Now, in the same pot, add the chopped onion, garlic, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.

Step 3 – Simmer the Soup

Return the chicken to the pot and add the chicken broth, dried thyme, dried rosemary, and bay leaf.

Now is the time to bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the chicken is cooked through.

Step 4 – Shred the Chicken

Remove the chicken from the pot and shred it using two forks and return the shredded chicken to the pot and season the soup with salt and pepper to taste.

Step 5 – Add the Noodles

Add the spiralized zucchini and yellow squash noodles to the pot. Let the soup simmer for an additional 5 minutes, or until the noodles are tender but not mushy.

Step 6 – Serve

Remove the bay leaf from the pot and serve this delicious keto soup!

I always like very simple and easy-to-make recipes, but something led me to try this soup, even though it is more complicated to make. I have to admit that I regret NOTHING! This Keto soup is so good, it’s worth making, without any doubt.

If you agree, share this recipe on Pinterest or save this Pin to make later.

Have fun cooking!