Here’s a recipe for Keto Chicken Noodle Soup that’s hearty, comforting, and perfect for chilly weather. Instead of traditional egg noodles, making it a low-carb, keto-friendly option, we used zucchini noodles.
Keto Chicken Noodle Soup Recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 medium carrots, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- TWO medium zucchinis, spiralized into noodles
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, celery, and carrots, and cook until vegetables are tender, about 5-7 minutes.
- Add garlic and cook for an additional 1-2 minutes.
- I poured in chicken broth and brought to a boil.
- Then I reduced heat to low and added cooked shredded chicken.
- I added zucchini noodles, parsley, and thyme to the pot.
- Simmer soup for 5-10 minutes, until zucchini noodles are tender.
- Season soup with salt and pepper to taste.
- Serve hot.
Nutrition Facts (per serving):
Servings: 6
Calories: 181
Total Fat: 9.9g
Saturated Fat: 2.2g
Cholesterol: 56mg
Sodium: 923mg
Total Carbohydrates: 7.9g
Dietary Fiber: 2.2g
Sugars: 4.4g
Protein: 15.3g
