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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.
OK, so it’s a modification of my Grandma’s chicken noodle soup, but I make it the exact same way but I keep it keto and swap out the noodles for everyone’s favorite zoodles.
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)
- 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.
- 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 something sweet? Check out this low carb coffee cake from Divalicious Recipes!
Is Grandma’s 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.
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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It's hot, it's hearty, and it's always satisfying - not to mention perfect for keto and low carb diets.
- 4 cups low-sodium chicken broth
- 1 cup celery, chopped
- 1/2 cup onion, diced
- 1/2 cup carrot, sliced
- 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
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!
Serving Size:1 cup
Amount Per Serving: Calories: 228Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 600mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 3gProtein: 18g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.