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Keto Chicken Noodle Soup

Keto Chicken Noodle Soup Recipe

Keto Chicken Noodle Soup is a healthy, low-carb version ofthe classic comfort food. Instead of regular noodles, zucchini noodles or otherketo-friendly substitutes are used. The soup is made with tender chicken, freshvegetables, and a flavorful broth, all while keeping the carb count low. It's agreat option for anyone on the keto diet, offering a rich, hearty meal without strayingfrom the diet's principles.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 chicken breasts cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 celery stalks chopped
  • 2 medium carrots peeled and diced
  • 2 cloves garlic minced
  • 4 cups chicken broth low sodium
  • 2 cups water
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 cups zucchini noodles zoodles
  • 1 tablespoon fresh parsley optional, for garnish

Equipment

  • Large Pot or Dutch Oven
  • Knife and Cutting Board
  • Measuring Cups and Spoons
  • Strainer
  • Wooden Spoon or Ladle

Method
 

  1. Prepare the Chicken: If you haven’t already, cook and shred your chicken. Whether you use leftover chicken or cook fresh chicken breasts, make sure to shred the meat into bite-sized pieces. Set it aside for later.
  2. Sauté the Veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté them for about 5-7 minutes, until they become soft and fragrant.
  3. Add Garlic and Herbs: Add the minced garlic, thyme, and rosemary to the pot. Stir everything well and let it cook for another minute to release the wonderful flavors.
  4. Add Broth and Simmer: Pour in the chicken broth and water. Stir everything together and bring the soup to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together and the vegetables to soften.
  5. Add Zucchini Noodles and Chicken: Once the soup is simmering and the vegetables are tender, it’s time to add the zucchini noodles and shredded chicken. Stir everything together and let it cook for another 5 minutes, just long enough for the zucchini noodles to soften and warm through.
  6. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. If you like, sprinkle some fresh parsley on top for a burst of color and freshness.

Notes

Make sure not to overcook the zucchini noodles, as they can become mushy. Keep an eye on the soup and stir occasionally. If you prefer a thicker soup, you can mash some of the vegetables or add a little more chicken broth to adjust the consistency to your liking.