Keto Chicken Noodle Soup Recipe (2g Carbs)

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This Keto Chicken Noodle Soup recipe is an easy-to-make, delicious, comforting, meaty broth with healthy vegetables and low-carb shirataki noodles.

This Keto Chicken Noodle Soup recipe makes six serves. One serving is approximately 550g/19oz, with 2g net carbs.

To make a larger batch of this Keto chicken noodle soup, adjust the servings in the recipe carb below.

Keto Chicken Noodle Soup Ingredients

• 2 tablespoons of Olive Oil
• 1 small Onion, diced
• 1 cup of Celery, diced
• 4 cloves of Garlic, finely chopped
• 1 pound of Chicken Thighs
• 6 cups of Chicken Stock
• 1 packet of Shirataki Noodles, rinsed and drained
• 1 ounce of Baby Spinach
• ¼ teaspoon of White Pepper, ground
• Salt, to taste

How to Make Keto Chicken Noodle Soup

1. Place a large saucepan over medium heat, and add the oil, onion, celery, and garlic. Saute for 2-3 minutes until the onion has softened.
2. Add the chicken thighs and chicken stock, and stir well.
3. Bring to a simmer, add a lid, and cook for 20 minutes. Until the chicken is tender.
4. Remove the chicken from the soup and shred.
5. Add the chicken back to the soup along with the noodles. Bring back to a simmer, then remove from the heat.
6. Add the pepper and spinach leaves and stir until they have wilted.
7. Taste and add salt, if needed.
8. Ladle into bowls and serve hot.

Keto Chicken Noodle Soup (2g Carbs)

Our Keto Chicken Noodle Soup is a delicious comforting broth loaded with vegetables and shirataki noodles. It’s ideal for keeping warm in cooler weather.

5 from 15 votes

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Course: Dinner, Main Course, Soup

Cuisine: American, British

Cook Time: 20 mins

0 mins

Total Time: 20 mins

Servings: 6 servings

Calories: 269kcal

Author: Gerri

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 Stock
• 1 packet Shirataki Noodles rinsed and drained
• 1 ounce Baby Spinach
• ¼ teaspoon White Pepper ground
• Salt to taste

US Customary – Metric

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.
• Add the chicken thighs and chicken stock, and stir well.
• 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.
• Add the pepper and spinach leaves and stir through until they have wilted.
• Taste and add salt, if needed.
• Ladle into bowls and serve hot.

Nutrition

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

How To Store Chicken Noodle Soup

Store chicken noodle soup in the fridge for up to 4 days. Chicken noodle soup can be frozen for up to 3 months, but we recommend leaving the noodles out and adding them when reheating.

Want more tasty Keto Soup Recipes, try our;

• Keto Chicken Laksa
• Keto Creamy Chicken Soup
• Keto Egg Drop Soup
• Keto Taco Soup

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