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Keto Chicken Noodle Soup with vegetables

Keto Chicken Noodle Soup


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  • Author: Leigh Oskwarek
  • Total Time: 4 hours and 15 minutes
  • Yield: 12 Servings (2 cups per serving 1x

Description

Keto Chicken Noodle Soup is certainly a favorite food for kids and adults. This is a low carb recipe that comes off tasting so delicious and at the same time being healthy and helpful for many diets. It is easy to make and full of lots of chicken, veggies, and yes, low carb noodles. It is healthy, filling, and satisfying, which will make it a recipe that you will make over and over again.


Ingredients

Scale
  • 3 lbs chicken thighs, bone-in, and skin on  
  • 12 cups water
  • 2 tbsp nutritional yeast 
  • 2 tbsp Italian seasoning 
  • 2 tsp salt 
  • 1 tsp black pepper 
  • 1 tsp turmeric 
  • 1 tsp ground ginger 
  • 1 tsp cumin 
  • 3 cups chopped celery, with the leaves 
  • 3 cups chopped carrots 
  • 2 cups chopped onion 
  • 1 tbsp minced garlic 
  • 24 packages pasta zero, or any low carb veggie noodle (zucchini noodles work too) 

Instructions

Notes

5.8 NET CARBS PER SERVING (2 CUPS) 

Leaving the lid on the pot while the soup is cooking will help avoid your broth from evaporating. If you need to add more liquid, just add more water or some chicken broth.

Do not overcook the veggies.

Add the noodles the last 5 minutes before serving.  If you prefer, you could also put the noodles right in your bowl and pour the hot soup over them. 

Reheating: A pot on the stove is a good way to reheat your keto soup. Heat it on medium heat for about 5 minutes. You could also heat the soup in a bowl or cup in the microwave which will only take 1-2 minutes.

Storing: Put your soup in an airtight container and store it in the refrigerator for 3-4 days. Do not let it hang around too long in the refrigerator, it would be best to freeze it and not to waste it.

Freezing: This is easy to do by putting it in individual portion airtight containers so that when you take it out of the freezer you will only thaw out what you are going to eat. For added protection against freezer burn put the containers into ziploc bags.

You can either thaw it out overnight in the refrigerator or thaw it out in a saucepan on the stove, heating it slowly so that it doesn’t stick to the pan.

  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Main Courses
  • Method: Boiling
  • Cuisine: American