Keto & Low-Carb Chicken ‘Noodle’ Soup Recipe
Cozy up to a comforting bowl of chicken soup that fits perfectly into your keto and low-carb lifestyle. Featuring tender chicken, savory broth, and guilt-free “noodles,” this soup is both delicious and waistline-friendly.
Ingredients
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, sliced
- 4 cups chicken broth (low-sodium)
- 2 cups cooked chicken, shredded
- 2 packages shirataki noodles, rinsed & drained
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
Instructions
- Melt butter in a large pot over medium heat. Sauté onion, garlic, and celery until softened, about 5 minutes.
- Add chicken broth, thyme, and parsley. Bring to a simmer.
- Stir in shredded chicken and shirataki noodles. Cook for 3-4 minutes until heated through.
- Season with salt and pepper. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts (per serving)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| 220 | 12g | 25g | 3g |
FAQ
Can I use zucchini noodles instead of shirataki?
Yes! Spiralized zucchini makes a great low-carb noodle substitute and adds extra nutrients.
Is this soup freezer-friendly?
Freeze the soup without noodles for up to 3 months. Add fresh or frozen shirataki noodles when reheating.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I make this dairy-free?
Simply swap butter for extra olive oil or avocado oil to keep it dairy-free.
