Keto Chicken Noodle Soup

Warm and comforting chicken noodle soup made completely keto thanks to simple 3-ingredient homemade noodles! It’s filled with tender veggies and shredded chicken, so it’s super delicious and SO satisfying. The ultimate low carb option on a chilly day or when you’re feeling under the weather.

🥣 What Makes This Recipe So Good

• Chicken noodle soup is a go-to whenever anyone in my house starts getting the sniffles or feeling a little blah. Makes sense, though. Warm, rich broth. Tender noodles. Juicy chicken. Spices and veggies galore. This recipe has everything we all love about a traditional chicken noodle soup, but it’s completely keto. And NO, we didn’t omit the noodles!
• This is a great option for keto and low-carb lifestyles, but also for the gluten-free friends and family in your life. The homemade noodles are a mixture of mozzarella cheese, xanthan gum, and egg yolk – zero gluten to worry about! One serving of soup clocks in at 6g net carbs, but you can easily lower that with a few simple tweaks.

👀 More Can’t Miss Keto Soups

Creamy Keto Taco Soup

Keto Broccoli Cheese Soup

Keto Chicken Tortilla Soup (Low Carb, Gluten Free)

Instant Pot Bone Broth (Beef and/or Chicken)

👩🏼‍🍳 Chef’s Tips

• Carrots are fine to enjoy on keto in small amounts. If the carb count on this chicken noodle soup is a little high for your keto day, you can lower it by omitting the carrots entirely. Skipping the celery and onions will also bring down the carb count, but just keep in mind that the more ingredients you leave out, the more flavor and nutrients you leave out, too.
• If you don’t feel like making your own keto noodles, you can totally swap them out for shirataki noodles (aka miracle noodles), palmini noodles, spaghetti squash, or zucchini noodles. Just adjust the cook time as needed according to the noodles you use.
• Manage to end up with leftover keto chicken noodle soup? Let it cool completely, then transfer it to an airtight container. Refrigerate up to 3 days, and reheat on the stove when you’re ready to enjoy!

More Keto Recipes You’ll Love

• Keto Chicken Nuggets with Keto Honey Mustard Sauce
• Keto Mac and Cheese
• Cheesy Italian Sausage & Bell Pepper Casserole (Low Carb, Keto)
• Keto Donuts with Vanilla or Chocolate Glaze
• Creamy Keto Smothered Pork Chops

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Keto Chicken Noodle Soup

Prep:15 minutes minutes

Cook:30 minutes minutes

Total:45 minutes minutes

A low carb version of traditional chicken noodle soup, complete with simple 3-ingredient cheesy keto noodles.

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6 servings

Ingredients

For the Keto Noodles

• ▢ 1 cup shredded fresh mozzarella
• ▢ ¼ teaspoon xanthan gum
• ▢ 1 large egg yolk

For the Keto Chicken Soup

• ▢ 2 tablespoons olive oil or avocado oil
• ▢ 1 cup chopped carrots peeled; optional, see Notes
• ▢ 1 cup chopped celery optional, see Notes
• ▢ 1 cup diced yellow onion optional, see Notes
• ▢ 4 cloves garlic minced
• ▢ 1 quart chicken broth 4 cups or 32 ounces, see Notes
• ▢ 2 bay leaves
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon freshly ground black pepper more or less to taste
• ▢ 2 cups cooked, shredded chicken see Notes
• ▢ 1 tablespoon fresh lemon juice
• ▢ chopped fresh parsley optional, to garnish

Equipment

• Microwave safe bowl
• Microwave
• Parchment Paper
• Rolling Pin
• Sharp knife or pizza cutter
• Plate
• Large pot
• Large wooden spoon

Instructions 

For the Keto Noodles

• Place mozzarella cheese in microwave-safe bowl. Microwave cheese in 20-second increments, stirring between each, until cheese is melted, approximately 1 minute total.
  
• Once mozzarella is melted, remove bowl from microwave. Add xanthan gum to melted cheese and mix with fork until ball forms.
  
• Let cheese cool slightly, just until no longer hot. Add egg yolk to cooled cheese and mix until ingredients are fully incorporated and smooth "dough" forms.
  
• Lay large sheet of parchment paper on flat work surface. Place "dough" ball on parchment paper and cover with second sheet of paper. Use rolling pin to roll out "dough" into one even sheet approximately ⅛-inch thick.
  
• Remove and discard top layer of parchment paper. Use knife or pizza cutter to cut "dough" into strands approximately ½-inch wide and 3 inches long. Transfer noodles to plate and set aside.
  

For the Keto Chicken Soup

• Heat large pot over medium heat. When pot is warm, add olive oil. Heat oil until hot and shimmering, then add carrots, celery, and onion. Stir and sauté 7 minutes or until vegetables begin to soften.
• Once vegetables begin to soften, add minced garlic. Stir to incorporate, then sauté 1 to 2 minutes or until garlic is fragrant.
  
• Add chicken broth, bay leaves, thyme, oregano, and pepper. Stir to incorporate, then increase heat under pot to medium-high and bring liquid to gentle boil. Boil gently 5 minutes or until vegetables are tender. Reduce heat to medium.
• Add shredded chicken and lemon juice. Stir well and let mixture simmer 1 to 2 minutes or until chicken is warmed through.
  
• Stir in keto noodles and simmer another 1 to 2 minutes or until noodles are tender.
  
• Remove soup from heat. Ladle soup into serving bowls, garnish with chopped parsley, and serve warm.

Notes

• Mozzarella: For best results, do not use prepackaged shredded mozzarella. Instead, buy a block of mozzarella and shred it yourself. Prepackaged cheeses include added starches and fillers to prevent clumping, which keeps them from melting as well as they should, and adds unnecessary carbs.
• Broth: For a richer, more nutrient-dense broth with tons of protein, I recommend making your own bone broth! Check out our recipes for Instant Pot bone broth, slow cooker bone broth, and stovetop bone broth for more info.
• Chicken: Use shredded rotisserie chicken (make sure it wasn’t brined in sugar!), shredded leftover chicken, or cook and shred chicken specifically for this soup.
• Carb Count: To bring down the carb count, omit the carrots. That will reduce the total carbs to 6g (down from 8g) and the net carbs to 5g (down from 6g). To lower the carbs more, omit the celery and onion, bringing the total carbs to 3g and the net carbs to 2g.

Nutrition Information

Serving Size: 1serving, Calories: 221kcal, Protein: 18g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 84mg, Sodium: 772mg, Potassium: 322mg, Total Carbs: 8g, Fiber: 2g, Sugar: 3g, Net Carbs: 6g, Vitamin A: 3840IU, Vitamin C: 5mg, Calcium: 140mg, Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri