There are few things as comforting and soul-satisfying as a big bowl of soup, and when you’re craving a classic-turned-keto, check out Grandma’s Chicken Zoodle Soup. Totally keto and loaded with flavor, follow me along, Chef Jenn, and I’ll show you how to make this delish soup in under 30.
Confession time: this isn’t really my Grandma’s soup. She was…not a great cook. But, it’s close enough to what she’d make that I give her a shoutout 🙂 Of course, I’ve ketoized this recipe, so if you’re hungry, read on to see how to make this amazing keto chicken noodle soup!
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What Are Zoodles?
Zoodles are thin strands of zucchini that look like spaghetti noodles. They are, however, still zucchini and cook up much differently than spaghetti so make sure you don’t cook them the same way.
Zoodles can be made with a spiralizer but I don’t like one-trick appliances, and to be honest, I have limited kitchen room and don’t want this taking up room in my cupboards.
I make my zucchini noodles, or zoodles, with a small, inexpensive, hand-held julienne peeler. You can read about them in this Zucchini Spaghetti post.
What You Need to Make Grandma’s Chicken Zoodle Soup
- A pot
- Spatula – I love these silicone spatulas because they don’t melt, go right into the dishwasher, and are safe for all pot types
- A knife for chopping veggies – Invest in a good one. I like these Henkles knives. They hold a good edge and are of good quality for the price.
Ingredients to make Keto Chicken Zoodle Soup
- Chicken bone broth – homemade is best, or use low-sodium store-bought
- Cooked chicken meat
- Carrot (skip if you’re doing strict keto)
- Celery
- Onion
- Zucchini
- Garlic
- Parsley
- Salt and pepper
How to Make Chicken Zoodle Soup
It doesn’t get much easier than this.
- Chop the veggies and sautee them in a bit of oil. Prepare the zucchini and set it aside.
- Add the broth to the sauteed onion, carrot, celery, and garlic. Add the chopped chicken, bring to a boil then turn down to simmer for 10 mins, covered loosely.
- Turn off the heat, season with salt, pepper and parsley, and add the zucchini noodles. They’ll cook in the hot liquid.
- Serve!
Chef Jenn’s Tips
- Use leftover baked, grilled or roasted chicken, or use rotisserie chicken. You can also use canned chicken that’s been well-drained.
- Remove the skin and visible fat from the chicken so the broth isn’t too fatty. Unless you like that kind of then go for it!
- Go for home-made bone broth, or use low-sodium store-bought sauce to control the sodium.
- Got other veggies in the fridge? Add spinach, green beans, turnip…all your favorites can go into the pot.
- Need a bit more flavor? Add a spoonful of this vegan chicken bouillon powder.
- Need something sweet? Check out this low carb coffee cake from Divalicious Recipes!
Is Grandma’s Keto Chicken Zoodle Soup Freezable?
Yes! A resounding yes! To freeze it, make sure it is thoroughly chilled then package it in whatever portion size you like in freezer-friendly containers or zipper-top freezer bags.
My favorite way to freeze saucy and soupy recipes is by using Souper Cubes! These amazing freezer-safe cubes are perfect for freezing portions of all my favorite soups, stews, and other saucy meals. I freeze them then pop them out and put the rectangular frozen blocks into a zipper-top freezer bag. It makes storing them SOOOO much easier!
Where can you find these Soup Cubes? You can order them from Souper Cubes – how cool is this?
Freeze it for up to three months (well that’s the official guideline but I freeze soups like this for much longer).
To reheat, thaw it slowly from frozen in a pot on the stove until it has simmered. Then enjoy! Or, heat it in the microwave. Take it out of the plastic bag if you’re heating it in the microwave.
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Step By Step Process
Grandma’s Chicken Zoodle Soup
Ingredients
- 4 cups chicken bone broth
- 1 cup celery chopped
- 1/2 cup onion diced
- 1/2 cup carrot sliced, omit if doing strict keto
- 2 cups cooked chicken cubed
- 1 clove garlic finely minced
- 1 cup zucchini spiralized
- 2 tbsp oil
- 1 tbps parsley chopped
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- 1. Add 2 tbsp of oil to a pot large enough to hold all the ingredients.
- 2. Over medium-high heat, sautee the onions, celery, and garlic until translucent. About 3 minutes.
- 3. Add the carrots, chicken broth, and chicken. Stir to combine and bring to a simmer.
- 4. Simmer for about 10 minutes.
- 5. Turn off the heat, add the zoodles, parsley and season with salt and pepper.
- 6. Serve and enjoy!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO RECIPES?
These are some of my current favorites:
- Crack Cauliflower
- Sausage & Sauerkraut in the Instant Pot
- Spaghetti Squash with Parm in the air fryer
- A meaty breakfast hash
- This beefy vegetable soup
Ooohh this soup sounds like a real comforter. Just what one needs in challenging times like these!
Oh my does this soup look so comforting. I could eat this all year long.
Me too, and it’s so easy, it’s a quick fix any day of the week!
Great idea! I do make homemade chicken noodle soup, but have been avoiding it because of the carbs. Genius idea to use zoodles.
I’ve been on the hunt for a low carb soup and this is what I’m looking for. Thank you!
Yum, I could eat anything with zoodles! This soup looks delicious.