Description
A comforting keto chicken noodle soup made without traditional noodles. This low-carb version uses vegetables like zucchini or cauliflower to deliver classic flavor while keeping it keto-friendly, warm, and nourishing.
Ingredients
Main Ingredients
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, sliced
- 2 medium carrots, sliced thin (optional, small amount for keto)
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup zucchini noodles or cauliflower rice
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- Salt and black pepper, to taste
Optional Garnish
- Fresh parsley or dill for garnish
- 1-2 tbsp heavy cream (for extra richness)
Instructions
- Heat oil: Heat olive oil in a large pot over medium heat.
- Sauté onion: Add diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook vegetables: Add sliced celery and carrots (if using) and cook for 3–4 minutes to soften.
- Add broth: Pour in the chicken broth and bring the mixture to a gentle boil.
- Add chicken and seasonings: Reduce heat and stir in shredded chicken, dried thyme, dried parsley, salt, and black pepper to taste.
- Simmer: Let the soup simmer gently for 10 minutes to allow flavors to meld.
- Add noodles: Add zucchini noodles or cauliflower rice and simmer for an additional 3–5 minutes until just tender, avoiding overcooking.
- Adjust seasoning: Taste the soup and adjust salt and pepper if needed.
- Serve: Serve the soup hot, garnished with fresh parsley or dill if desired.
Notes
- Add zucchini noodles at the end of cooking to avoid them becoming mushy.
- For extra creaminess and richness, stir in 1–2 tablespoons of heavy cream before serving.
- This soup keeps well refrigerated for up to 4 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
