Keto Chicken Noodle Soup

Serves 4–6
Ingredients
Soup Base

2 tbsp olive oil or butter

1 medium onion, diced

3 garlic cloves, minced

2 celery stalks, sliced

2 carrots, sliced (optional — for lower carbs, use 1 carrot or omit)

8 cups chicken broth (low-sodium preferred)

2 bay leaves

1 tsp dried thyme

1 tsp dried parsley

Salt & pepper to taste

Chicken

500–600 g cooked chicken breast, shredded
(or rotisserie chicken)

Keto “Noodles” (choose ONE option)

Option A: Shirataki Noodles

2 packs shirataki noodles, rinsed & drained

Option B: Zucchini Noodles (Zoodles)

2 medium zucchinis, spiralized

Option C: Palmini Noodles

2 cups palmini noodles, rinsed & drained

Optional (Extra Creamy)

½ cup heavy cream or ½ cup Greek yogurt (for more protein)

Instructions

1. Sauté the base

In a large pot, heat olive oil/butter.
Add onion, garlic, celery, and carrots (if using).
Cook 5–7 minutes until softened.

2. Add broth & spices

Pour in chicken broth.
Add bay leaves, thyme, parsley, salt, and pepper.
Bring to a simmer.

3. Add chicken

Add shredded chicken.
Simmer 10–15 minutes to let flavors blend.

4. Add “noodles”

Add your chosen keto noodles and cook:

Shirataki: 2–3 minutes

Zoodles: 1–2 minutes (don’t overcook)

Palmini: 3–4 minutes

5. Optional creamy finish

Stir in heavy cream or Greek yogurt for a richer soup.

6. Taste & adjust

Add more salt/pepper or a squeeze of lemon for brightness.

Macros (Approx per serving, 6 servings, using zoodles)

✅ Protein: ~30 g
✅ Carbs: ~5–7 g
✅ Fat: ~8–10 g
✅ Calories: ~240–280