I will confess, this is not actually my Grandma’s soup, she was not a great cook, but it is close enough to what she would make that she earns the shoutout anyway. Keto chicken zoodle soup takes that classic and makes it genuinely keto.
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Zoodles are still zucchini, and they cook very differently than actual spaghetti, so do not treat them the same way. I use an inexpensive hand-held julienne peeler instead of a spiralizer, since I do not have room for another one-trick appliance.
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Chef Jenn’s Take on Chicken Zoodle Soup
Boiling the zoodles right along with everything else, the way you would with real noodles, is the easiest way to end up with mushy soup. Add them off the heat at the very end instead, and let the residual heat of the hot broth cook them gently. They stay closer to al dente that way.
Leftover baked, grilled, or rotisserie chicken all work well here, and well-drained canned chicken is a fine shortcut too. Remove the skin and any visible fat from the chicken before it goes in, or the broth ends up greasier than you probably want. Homemade bone broth adds real depth if you have it, though a good low-sodium store-bought broth works perfectly well too.
This is genuinely flexible beyond what’s listed. Spinach, green beans, and turnip all make good additions if you have them and want to use them up. Carrot is optional too, skip it entirely if you’re doing strict keto.
One reader made this on a night she was too tired to cook, using frozen diced chicken she already had, and said it hit the craving with almost no effort at all.
What You’ll Love About Chicken Zoodle Soup
- Genuinely flexible, add whatever extra vegetables you have on hand.
- All the comfort of classic chicken noodle soup, without the noodles.
- Ready in about 30 minutes, and forgiving enough for a tired weeknight.
Ingredients
- Chicken bone broth – Homemade is best, or a low-sodium store-bought broth.
- Cooked chicken – Leftover baked, grilled, or rotisserie chicken, or well-drained canned chicken.
- Celery, onion, and garlic – Chopped or minced.
- Carrot – Optional, omit for strict keto.
- Zucchini – Spiralized or cut into noodles with a julienne peeler.
- Parsley – Fresh, chopped.
- Salt and pepper – To taste.
How to Make Chicken Zoodle Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat the oil in a pot large enough to hold everything. Sautee the onion, celery, and garlic over medium-high heat until translucent, about 3 minutes.
Add the carrot, chicken broth, and chicken. Stir to combine and bring to a simmer. Simmer for about 10 minutes.
Turn off the heat, then add the zoodles and parsley. Season with salt and pepper. Let the residual heat soften the zoodles for a few minutes before serving.
Make It A Meal
For a rotation of hearty keto soups, add Beef Pot Roast Soup, Roasted Cauliflower Soup, or Beefy Minestrone Soup to your weekly lineup.
Storage
Chill fully, then package into freezer-friendly containers or bags for up to 3 months. Reheat slowly from frozen in a pot on the stovetop, or in the microwave, taking it out of the bag first if you go that route.
Frequently ASked Questions
This recipe runs about 6 net carbs per 1.25 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Boiling them along with everything else turns them mushy fast. Adding them off the heat lets the residual warmth cook them gently, keeping them closer to al dente.
Yes, spinach, green beans, and turnip all make good additions if you have them on hand and want to use them up.
Yes, a hand-held julienne peeler works just as well and takes up much less space than a dedicated spiralizer.
Add Preferred SourceGrandma’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 tablespoons oil
- 1 tablespoon parsley chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add 2 tbsp of oil to a pot large enough to hold all the ingredients.
- Over medium-high heat, sautee the onions, celery, and garlic until translucent. About 3 minutes.
- Add the carrots, chicken broth, and chicken. Stir to combine and bring to a simmer.
- Simmer for about 10 minutes.
- Turn off the heat, add the zoodles, parsley and season with salt and pepper.
- Serve and enjoy!
Notes
Recipe Card Tips
- Add the zoodles off the heat, at the very end. Boiling them turns them mushy fast.
- Remove the skin and visible fat from the chicken before adding it, so the broth doesn’t turn greasy.
- Use whatever cooked chicken you have on hand, rotisserie, leftover, or well-drained canned all work.
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.
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.
This was great. Hit the chicken noodle soup craving I was having and also fitted well with the fact I was tired and didn’t want to cook.
Totally delicious and I don’t need to feel guilty about what I’ve eaten. It was handy that I had frozen diced roast chicken so very little effort needed to make this. Thanks for the recipe.
I’m glad it hit the spot! Sometimes, simple is best! ~Jenn