Craving the warmth and comfort of chicken noodle soup but worried about the carbs? Look no further! This keto chicken noodle soup is the perfect solution. It is packed with healthy ingredients and swapped traditional noodles for low-carb shirataki noodles, resulting in a guilt-free, gluten-free, nourishing meal.
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Why This Keto Chicken Noodle Soup is the Best
- Delicious & Satisfying: We’ve carefully crafted this recipe to ensure it’s bursting with flavor. The combination of tender chicken thighs, aromatic vegetables, and savory broth will satisfy you completely.
- Ultra-Low Carb: This soup fits seamlessly into your keto lifestyle with only 2g net carbs per serving. You can enjoy a generous bowl without worrying about your carb intake.
- Nutrient-rich: This soup is packed with vitamins, minerals, and protein, thanks to its inclusion of chicken, vegetables, and bone broth. It’s a truly nourishing meal that will keep you feeling your best.
- Easy to Make: This recipe is straightforward, even for beginner cooks. With just a few basic ingredients and minimal prep time, you’ll have a delicious keto-friendly soup on the table in no time.
- Perfect for Meal Prep: This soup makes excellent leftovers and freezes well, making it ideal for meal prep. Prepare a big batch on the weekend and enjoy it throughout the week.
- Gluten-free: Shirataki noodles are gluten-free and made with glucomannan, which aids in weight loss.
How to Make Keto Chicken Noodle Soup
Ingredients:
- 2 tablespoons Olive Oil – This will be used to sauté the vegetables and add richness to the soup
- 1 small Onion, diced – Adds sweetness and depth of flavor to the broth
- 1 cup Celery, diced – Provides a subtle crunch and earthy notes
- 4 cloves Garlic, finely chopped – Infuses the soup with a savory aroma and pungent taste
- 1 pound boneless, skinless Chicken Thighs – The star of the show, providing protein and richness
- 6 cups Chicken Bone Broth (or chicken stock will work too) – The base of the soup, offering flavor and essential nutrients
- 1 packet Shirataki Noodles, rinsed and drained – These low-carb noodles mimic the texture of traditional noodles without the carbs
- 1 ounce Baby Spinach – Adds a boost of vitamins and minerals, plus a vibrant green color
- ¼ teaspoon White Pepper, ground – Provides a subtle heat and complexity to the broth
- Salt, to taste – Enhances the overall flavor of the soup
Instructions:
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and sauté for 2-3 minutes until softened.
- Add the aromatics: Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the chicken: Add chicken thighs and bone broth to the pot. Bring to a simmer, then cover and cook for 15-20 minutes or until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot and shred it.
- Add the noodles: Add the shirataki noodles to the pot and return to a simmer.
- Combine ingredients: Return the shredded chicken to the pot with the baby spinach and white pepper. Cook for 1-2 minutes or until the spinach is wilted.
- Season and serve: Season with salt to taste. Ladle the soup into bowls and enjoy!
Tips and Tricks for the Perfect Keto Chicken Noodle Soup
- For a richer flavor. Use homemade chicken bone broth with leftover chicken bones.
- Don’t overcook the shirataki noodles, as they can become mushy. Add them towards the end of cooking and heat through.
- Feel free to add other keto-friendly vegetables like mushrooms, zucchini, or cauliflower rice.
- Spice it up. Add a pinch of red pepper flakes or a dash of hot sauce to make this soup spicier.
- If you don’t have shirataki noodles, you can omit them or substitute them with zucchini noodles.
Nutritional Benefits
Not only is this keto chicken noodle soup delicious, but it also offers several nutritional benefits that can help support your energy levels and combat the keto flu:
- Electrolytes: The chicken bone broth provides essential electrolytes like sodium, potassium, and magnesium, which can help prevent electrolyte imbalances and alleviate keto flu symptoms like fatigue, headaches, and muscle cramps
- Protein: The chicken thighs are a great source of protein, which is crucial for maintaining energy levels, building and repairing tissues, and supporting overall health on a keto diet
- Vitamins and Minerals: The vegetables and spinach in this soup contribute essential vitamins and minerals, including vitamin A, vitamin C, calcium, and iron, further supporting your overall well-being and energy levels
Nutritional Information (per serving):
- Calories: 269 kcal
- Carbs: 3g (Net Carbs: 2g)
- Protein: 30g
- Fat: 17g
- Cholesterol: 81mg
- Sodium: 420mg
- Potassium: 502mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 578IU
- Vitamin C: 4mg
- Calcium: 31mg
- Iron: 1mg
Frequently Asked Questions
Can I use a different type of noodle for chicken noodle soup?
While shirataki noodles are the ideal low-carb option, you can experiment with other keto-friendly alternatives, such as kelp noodles or zucchini noodles. Remember that the nutritional information may change depending on the type of noodle you use.
Can I make this chicken noodle soup in a slow cooker?
Absolutely! Add all the ingredients (except the spinach, which should be added once cooked) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the spinach just before serving.
How can I add more flavor to chicken noodle soup?
Feel free to customize this recipe with your favorite herbs and spices. Some great options include fresh parsley, thyme, rosemary, or a pinch of red pepper flakes for a little heat. Adding other vegetables, like squash or mushrooms, adds extra nutrients and flavor.
How do you store chicken noodle soup?
Store chicken noodle soup in the fridge for up to four days. Chicken noodle soup is a great recipe as it can be made in bulk and stored in the freezer for up to three months. It is recommended to leave the noodles out when freezing and add them to the soup when reheating.
Keto Chicken Noodle Soup
This keto chicken noodle soup recipe is a healthy, low-carb, gluten-free twist on a classic comfort food. Packed with flavor and nutrients, it's the perfect meal for any occasion.
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Print Pin Share EmailServings: 6 servings
Calories: 269kcal
Unit Conversion
Ingredients
- 2 tablespoons Olive Oil
- 1 small Onion diced
- 1 cup Celery diced
- 4 cloves Garlic finely chopped
- 1 pound Chicken Thighs
- 6 cups Chicken Broth (Chicken stock will work if you don't have broth on hand)
- 1 packet Shirataki Noodles rinsed and drained
- 1 ounce Baby Spinach
- ¼ teaspoon White Pepper ground
- Salt to taste
Instructions
- Place a large saucepan over medium heat, add the oil, onion, celery, and garlic. Saute for 2-3 minutes, until the onion has softened.2 tablespoons Olive Oil, 1 small Onion, 1 cup Celery, 4 cloves Garlic
- Add the chicken thighs and chicken stock, and stir well.1 pound Chicken Thighs, 6 cups Chicken Broth
- Bring to a simmer, add a lid, and cook for 20 minutes. Until the chicken is tender.
- Remove the chicken from the soup and shred.
- Add the chicken back to the soup along with the noodles. Bring back to a simmer then remove from the heat.1 packet Shirataki Noodles
- Add the pepper and spinach leaves and stir through until they have wilted.1 ounce Baby Spinach, ¼ teaspoon White Pepper
- Taste and add salt, if needed.Salt
- Ladle into bowls and serve hot.
Notes
STORING: Chicken noodle soup can be stored in the fridge for up to four days. It is a great recipe because it can be made in bulk and stored in the freezer for up to three months. When freezing, it is recommended to leave the noodles out and add them to the soup when reheating.
Nutrition
Serving: 150g | Calories: 269kcal | Carbohydrates: 3g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 420mg | Potassium: 502mg | Fiber: 1g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
Excellent
Made this in croc pot on a busy week night and it was delicious! I just shredded the chicken when I got home from work as it cooked nicely in crock pot all day with the celery and onions. Added spinach and miracle noodles when I got home too
Made this tonight, added a little chilli oil with the olive oil. Added Broccoli, Brussel sprouts. Delicious! thanks for sharing this delicious recipe!
Sounds delicious Maz 🙂