Keto Chicken Zoodle Soup

Keto chicken zoodle soup is a cozy, satisfying twist on classic chicken noodle soup, swapping carb-heavy pasta for light, slurpable zucchini noodles while keeping all the rich broth, tender chicken, and aromatic herbs you love.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword chicken zoodle soup, comfort food, keto chicken soup, keto zoodle soup, low carb soup, meal prep

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 260kcal

Equipment

large soup pot
Cutting board
Chef's knife
Tongs
ladle
Spiralizer

Ingredients

For the chicken and broth

2 pounds bone-in, skin-on chicken thighs
8 cups low-sodium chicken broth
2 tablespoons olive oil
2 cups water as needed to thin the soup

Aromatics and vegetables

1/2 cup yellow onion finely chopped
3 cloves garlic minced
2 stalks celery chopped
1/3 cup carrot finely diced
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
1 teaspoon dried thyme
1 teaspoon dried parsley
1 whole bay leaf

Zoodles and finish

3 medium zucchini spiralized into noodles
2 tablespoons fresh parsley chopped
1 tablespoon fresh lemon juice optional, to brighten the flavor

Instructions

Pat the chicken thighs dry with paper towels and season them lightly with salt and pepper.
Heat the olive oil in a large soup pot over medium heat until shimmering.
Add the chicken thighs skin side down and sear until the skin is golden and some fat has rendered, about five to seven minutes, then flip and sear the second side for three to four minutes.
Transfer the browned chicken to a plate and pour off all but a thin layer of fat from the pot if needed.
Add the chopped onion, celery, and carrot to the pot and cook over medium heat, stirring occasionally, until the vegetables begin to soften, about five minutes.
Stir in the minced garlic, dried thyme, and dried parsley and cook until fragrant, about thirty seconds.
Pour in the chicken broth and water, add the bay leaf, and return the seared chicken thighs and any accumulated juices to the pot.
Bring the soup just to a boil over medium high heat, then reduce the heat to low so the liquid simmers gently.
Cover the pot partially with a lid and simmer until the chicken is cooked through and very tender, about twenty to twenty five minutes.
Use tongs to transfer the cooked chicken to a cutting board and discard the bay leaf from the pot.
When the chicken is cool enough to handle, remove and discard the skin and bones, then shred the meat into bite sized pieces.
Return the shredded chicken to the pot and stir to combine, then taste the broth and season with the sea salt and additional pepper to taste.
Add the spiralized zucchini noodles to the simmering soup and cook just until they are tender but still slightly firm, about two to three minutes.
Stir in the fresh parsley and lemon juice if using, then remove the pot from the heat.
Ladle the soup into bowls and serve hot, adjusting seasoning at the table if desired.

Notes

For the best texture, add zucchini noodles only when you are ready to serve and avoid overcooking them so they stay pleasantly al dente. If you plan to meal prep, store the broth and chicken mixture separately from the raw or barely blanched zoodles, then combine and heat briefly just before eating. You can substitute cooked shredded rotisserie chicken by simmering the vegetables and broth first, then adding the chicken and zoodles at the end to warm through. Adjust the water amount to create a thinner or heartier soup depending on your preference, keeping in mind that flavors concentrate slightly as the soup sits.

Nutrition