Delicious Keto Chicken Noodle Soup Recipe – Low-Carb Comfort Food You’ll Love!

Imagine wrapping your hands around a steaming bowl of Keto Chicken Noodle Soup on a chilly day. It's cozy and comforting, ridiculously nutritious, and warms you from head to toe. This recipe captures all the delicious homemade flavor of conventional chicken noodle soup, but with a clever low-carb twist. It's the perfect cold-weather nourishment - high in protein, low in carbs, and ultra-satisfying.

Why Choose Keto Chicken Noodle Soup?

This soup offers several benefits:

Tender low-carb noodles: Palmini noodles have a neutral flavor and become soft and tender in the broth without disintegrating.
Easy to make: This recipe uses a handful of ingredients and is ready in under 40 minutes.
Family-friendly: Even picky eaters may not notice the low-carb noodle switch.
High protein: With over 30 grams of protein and only 4.2 grams net carbs per serving, it warms you up without weighing you down. Tender chicken, fresh vegetables, and low carb noodles in a savory broth make it the ultimate comfort food.

Ingredients

Chicken: You can use boneless skinless chicken thighs or breast. Leftover cooked chicken works too. You could buy skinless and boneless thighs, which would save you the hassle of de-boning the chicken pieces. This might be especially helpful if you're sick and don't feel like cooking (or just feeling lazy). However, since you won't get the fat off of the skin, you might want to add a bit of olive oil to your soup to keep it keto.
Carrots: A small amount of carrots adds nice color and flavor without adding too many carbs. You can use a little red pepper if you prefer.
Onion: Use a minimum of onion for flavor.
Garlic: Fresh garlic is a must for this soup.
Chicken broth: Choose a good bone broth for added nutrition. You can use homemade or store-bought. Technically you could use regular chicken broth, but try to get bone broth if you can. If it's too expensive to buy two cartons of bone broth, get one carton of bone broth and one carton of regular chicken or vegetable broth.
Palmini noodles: These noodles made from hearts of palm are low carb and don’t have a strong flavor. They hold together nicely too! The linguine noodles work well. You can also swap them out for shirataki noodles (aka miracle noodles), spaghetti squash, or zucchini noodles.

You could use whatever veggies you like, just try to keep them low carb. Broccoli, mushroom, parsnip, zucchini, spinach, kale and cabbage are all good options.

Step-by-Step Instructions

Sauté the veggies: In a large saucepan over medium heat, heat the oil until shimmering. Add the celery, carrots, and onion and sprinkle with salt and pepper. Sauté until the vegetables are becoming tender, about 4 minutes.
Add garlic and thyme: Add the garlic and thyme and sauté another minute until fragrant, then add the broth to the pan.
Simmer with chicken: Bring the broth to a simmer and add the chicken into the pan. Simmer until the chicken is cooked through and tender enough to be shredded, about 15 minutes. Adding raw chicken to soup is a fantastic way to give the soup an even better flavor, provided you allow it to simmer for at least 20 minutes. The longer you cook the soup, the more flavorful it becomes, and the chicken falls off the bone.
Prepare the noodles: Meanwhile, drain the palmini noodles and rinse well. Palmini noodles come in a foil pouch with some liquid to help preserve them. You should drain the noodles in a sieve and rinse them under running water for 10 seconds or so. The noodles usually come in 12 ounce packages. I found that to be too much for the soup. I put the remaining noodles in a sealed container in the fridge and ate them with some roasted tomato sauce another day.
Combine and finish: Remove the chicken and shred with two forks. Return the chicken to the pot and add the Palmini noodles. Cook a few more minutes to soften the noodles. Season to taste with salt and pepper before serving.

Alternative Cooking Methods

Instant Pot method: To the pot, add the oil and turn on the Sauté setting. Add veggies and cook for several minutes. Add the remaining ingredients.
Slow cooker method: Sauté the veggies in a separate skillet, then transfer them to the slow cooker. Add the remaining ingredients and cover. Cook on low for 8 hours or high for 6 hours.

Tips and Variations

Using Cooked Chicken: You can use cooked chicken in this recipe in place of the chicken thighs. It will make the prep even faster! Simply add in Step 3 and simmer 5 minutes. Use store-bought rotisserie chicken.
Noodle Alternatives: If you can’t find Palmini noodles, you can use shiritaki noodles or zucchini noodles. If using zucchini, I recommend not adding it directly to the soup. Instead, put some fresh zucchini noodles into your bowl and pour the hot soup overtop. This way, they won’t get soggy.
Seasoning: This recipe is made to be like a classic chicken noodle soup, so it uses a little dried thyme for seasoning. But you can use other herbs or spices to taste. I added a few hot pepper flakes to my own dish, to give it a little heat. Switch up the spices.
Make it creamy:
Make it spicy:
Go easy on the salt:
Adjust the cooking time:
Make it more nutritious:
Use different veggies:

Storing and Reheating

To store: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
To freeze: Place soup in sealable containers and store them in the freezer for up to 6 months.
Reheating: To reheat from frozen, place the soup in a deep pot and place over low heat. Let it thaw slowly, and once it begins to simmer, give it a mix and serve. To reheat from the refrigerator, either microwave for 1-2 minutes or cook on the stovetop.

Keto Noodle Recipe

Warm and comforting chicken noodle soup made completely keto thanks to simple 3-ingredient homemade noodles! It’s filled with tender veggies and shredded chicken, so it’s super delicious and SO satisfying.

For the Keto Noodles

Place mozzarella cheese in microwave-safe bowl.
Microwave cheese in 20-second increments, stirring between each, until cheese is melted, approximately 1 minute total.
Once mozzarella is melted, remove bowl from microwave.
Add xanthan gum to melted cheese and mix with fork until ball forms.
Let cheese cool slightly, just until no longer hot.
Add egg yolk to cooled cheese and mix until ingredients are fully incorporated and smooth "dough" forms.
Lay large sheet of parchment paper on flat work surface.
Place "dough" ball on parchment paper and cover with second sheet of paper.
Use rolling pin to roll out "dough" into one even sheet approximately ⅛-inch thick.
Remove and discard top layer of parchment paper.
Use knife or pizza cutter to cut "dough" into strands approximately ½-inch wide and 3 inches long.
Transfer noodles to plate and set aside.

Mozzarella: For best results, do not use prepackaged shredded mozzarella. Instead, buy a block of mozzarella and shred it yourself.

Read also: Creamy Keto Ranch Chicken Recipe

For the Keto Chicken Soup

Heat large pot over medium heat.
When pot is warm, add olive oil.
Heat oil until hot and shimmering, then add carrots, celery, and onion.
Stir and sauté 7 minutes or until vegetables begin to soften.
Once vegetables begin to soften, add minced garlic.
Stir to incorporate, then sauté 1 to 2 minutes or until garlic is fragrant.
Add chicken broth, bay leaves, thyme, oregano, and pepper.
Stir to incorporate, then increase heat under pot to medium-high and bring liquid to gentle boil.
Boil gently 5 minutes or until vegetables are tender.
Reduce heat to medium.
Add shredded chicken and lemon juice.
Stir well and let mixture simmer 1 to 2 minutes or until chicken is warmed through.
Stir in keto noodles and simmer another 1 to 2 minutes or until noodles are tender.
Remove soup from heat.

Nutritional Information

This keto chicken noodle soup recipe has 6.5g of carbs and 2.3g of fiber per serving. That comes to 4.2g net carbs per serving.

Carrots are fine to enjoy on keto in small amounts. If the carb count on this chicken noodle soup is a little high for your keto day, you can lower it by omitting the carrots entirely. Skipping the celery and onions will also bring down the carb count, but just keep in mind that the more ingredients you leave out, the more flavor and nutrients you leave out, too.

Carb Count: To bring down the carb count, omit the carrots. That will reduce the total carbs to 6g (down from 8g) and the net carbs to 5g (down from 6g).

Is Chicken Broth Keto-Approved?

Organic or preservative-free chicken broths are suitable for a keto diet. Avoid using pre-formulated broths, as they can contain added sugars.

Read also: Low-carb chicken nuggets recipe.

tags: #keto #chicken #noodle #soup #recipe