The Best Keto Chicken Zoodle Soup

This Keto recipe makes the best Keto Chicken noodle soup! Chicken thighs are simmered slowly in salted water to make homemade chicken stock. The thighs are cooked until tender and falling apart. Onions, garlic, celery, and carrots are sauteed together in butter and then drowned in the homemade chicken broth. Tender, shredded chicken meat is added to the pot along with a bay leaf and simmered together for a while. Before serving, zucchini noodles are added to the soup, retaining an “al dente” texture. The final soup is given a nice portion of chopped parsley for color and flavor. This Keto soup recipe is delicious and perfect for any low carb diet. Feel free to swap out the butter for olive oil or ghee to make this recipe Paleo.

What type of chicken meat should I use?

Bone-in and skin-on chicken thighs are the best meat to use for this soup. Chicken thighs are higher in fat (therefore flavor). Feel free to use leg quarters instead or a combination of legs and thighs.

Can I use store-bought chicken broth?

Yes, if you want to take a small shortcut, feel free to use store-bought chicken broth or bone broth. If you go this route, be sure to find broth that has no sugar added and other additives that are not Keto-friendly. Using store-bought chicken broth will make this recipe quick and easy.

Are there other low carb noodles I can use?

Palmini noodles would be an excellent substitute for zucchini noodles if you are looking for something that has a similar look and texture to a traditional wheat noodle.

Serving suggestions

Serve this ultimate chicken noodle soup with our Keto Bread rolls slathered with plenty of grass-fed butter:

https://www.carbmanager.com/recipe-detail/ug:412f692f-85c4-4859-821b-70b83a90928f/keto-bread-rolls

Net Carbs

2.4 g
Fiber

1.5 g
Total Carbs

4.3 g
Protein

29.8 g
Fats

9.6 g

220 cals

Quantity

Serving Size

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Water

3 qt
Chicken Dark Meat Thigh Only Enhanced Raw

2 lb
Himalayan Pink Sea Salt

1 tbsp
Butter

2 tbsp
Garlic

2 clove
White onion

0.25 large
Carrots, raw

1 large - 7 1/4" to 8 1/2" long
Celery

5 large - stalk - 11" to 12" long
Bay Leaf

1 leaf
Zucchini

5 oz

Step 1

Add the water to a large pot. Add in the chicken thighs. Bring the pot to a boil and then lower the heat to bring the water to a simmer. Add in 1 tablespoon sea salt. Turn the heat down to low to bring the water to a simmer, cook the chicken thighs until they are tender, about 1-1 ½ hours.
Step 2

Heat a separate large pot until hot. Add in the butter and swirl the pan to coat. Add the minced garlic cloves, finely chopped white onion, sliced carrot, and sliced celery stalks.
Step 3

Pull the now tender, cooked chicken thighs out of the broth and set them aside on a cutting board. Shred the chicken into small pieces. Discard any skin and bones which should fall away from the meat easily at this point.
Step 4

Pour the broth into the onion mixture. Add in one bay leaf. Taste the broth making sure it is seasoned properly. If it is too salty, add a little more water. If it is not salty enough, add in more sea salt. However, if you simmer the chicken thighs until tender, the broth should be perfect.
Step 5

Spiralize a zucchini. Add in the zucchini noodles and cook very briefly. They will essentially cook with any residual heat from the broth. Serve the soup immediately. Feel free to add chopped parsley on top for a more herbaceous flavor.