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prep time
8 min
cook time
15 min
ready time
23 min
Keto Chicken Noodle Soup
This Keto take on chicken noodle soup is the perfect low carb winter warmer! Our quick and easy Keto chicken soup is simple to prepare with no blending required. This soothing soup makes a great lunch or dinner option, perfect for weekdays/weeknights when you are short on time.
Are Noodles Keto?
Traditional noodles are often made from wheat or rice and are not Keto compliant. There are however many alternative options available that allow you to enjoy the texture and consistency of noodles while maintaining a low carb diet. We have used Shirataki noodles for our Keto chicken soup as they make an excellent low carb alternative to the real thing, providing a very similar texture. As an alternative, you may use finely shredded cabbage or spiralized zucchini in place of the Shirataki noodles. Please note that if you substitute the noodles, you will need to adjust cooking times accordingly for your chosen alternative.
What Kind of Chicken Can I Use in My Noodle Soup?
Chicken noodle soup is an excellent way to stretch the budget and use up any leftover cooked chicken. We have used shop-bought rotisserie chicken for our soup. However, you may use any cooked chicken you have to hand. Perfect for using leftover meat from a roasted chicken any cold meat from thighs or drumsticks. Please update your macros to account for any changes or additions you make to the original recipe.
Net Carbs
2.6 g
Fiber
2.2 g
Total Carbs
4.9 g
Protein
32.7 g
Fats
11.8 g
260 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Rotisserie Chicken
15 ounce
Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
4 cup
Celery
2 medium - stalk - 7 1/2" to 8" long
Thyme, Fresh
2 teaspoon, chopped
Garlic
1 clove
Olive Oil
1 tablespoon
Shirataki Noodle by Shirakiku
200 gram
White Onion
½ medium - 2 1/2" diameter
Recipe Steps
steps 4
23 min
Step 1
Roughly dice the celery and onion and finely chop the garlic. Heat the olive oil in a large saucepan or Dutch oven over a low/medium heat. Add the celery, onion, garlic and fresh thyme. Sweat gently for 2-3 minutes until tender and fragrant.Step 2
Add the chicken stock and bring up to a gentle boil. You may use vegetable stock if preferred. You may also add salt and pepper if desired, this will depend on the strength of seasoning already in your stock.Step 3
Roughly tear or shred the rotisserie/cooked chicken into bite-sized chunks. Add the chicken pieces to the saucepan and stir to combine. Simmer the chicken in the stock for five minutes.Step 4
Add 1 packed cup of Shirataki noodles to the saucepan. Stir well to combine. Continue to simmer for a further five minutes or until the noodles and chicken are cooked through and piping hot. Serve the soup hot.
