Keto Chicken Noodle Soup

Keto Chicken Noodle Soup Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Nutrition Values (per serving):

• Calories: 290 kcal
• Total Fat: 20g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrates: 8g
• Dietary Fiber: 3g
• Sugars: 2g
• Net Carbohydrates: 5g
• Protein: 20g

Ingredients:

• 2 tablespoons olive oil
• 1 pound of sliced, skinless, boneless chicken thighs
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium peeled and sliced carrot rounds
• 2 celery stalks, chopped
• 8 cups chicken broth (preferably low-sodium)
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 3 medium zucchinis, spiralized into noodles
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Warm the olive oil in a large pot over medium-high heat. Add the chopped onion, minced garlic, and chicken pieces. Cook until the chicken is no longer pink and the onion is translucent, about 5-7 minutes.
2. Add the sliced carrots and chopped celery to the pot. Sauté for an additional 3-5 minutes until the vegetables start to soften.
3. Pour in the chicken broth and add the dried thyme, bay leaves, salt, and pepper. Bring the soup to a boil, then lower to a low heat. Allow it to cook for 10-15 minutes, or until the vegetables are soft.
4. While the soup is simmering, spiralize the zucchinis into noodle shapes. You may also make long, thin strips with a vegetable peeler.
5. Once the vegetables in the soup are tender, add the zucchini noodles and continue to simmer for another 3-5 minutes until the noodles are just tender. Make sure not to overcook them or they will get mushy.
6. Remove the bay leaves from the soup and discard them.
7. Stir in the fresh parsley and lemon juice to brighten up the flavors.
8. Adjust the seasoning with additional salt and pepper if necessary.
9. Ladle the keto chicken noodle soup into serving bowls.
10. If desired, garnish each bowl with a sprinkle of grated Parmesan cheese.

Notes:

• This keto chicken noodle soup is a low-carb alternative to traditional chicken noodle soup, with zucchini noodles replacing traditional wheat noodles.
• Feel free to customize this recipe with other keto-friendly vegetables like spinach, cauliflower, or broccoli.
• Any leftovers should be stored in the fridge for up to 3 to 4 days in an airtight jar.
• To make this soup even heartier, you can add diced bacon or cooked sausage for extra flavor and protein.

Enjoy your warm and comforting keto chicken noodle soup! It’s the perfect dish for chilly days while keeping you in ketosis.