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Grandma’s Chicken Zoodle Soup

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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. 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.

grandma's keto chicken zoodle soup in a bowl held between two hands
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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.

chicken zoodle soup recipe
Hot & hearty

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.

  1. Chop the veggies and sautee them in a bit of oil. Prepare the zucchini and set it aside.
  2. 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.
  3. Turn off the heat, season with salt, pepper and parsley, and add the zucchini noodles. They’ll cook in the hot liquid.
  4. Serve!

Chef’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 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.

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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grandma's keto chicken zoodle soup in a bowl held between two hands
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Grandma’s Chicken Zoodle Soup

It's hot, it's hearty, and it's always satisfying – not to mention perfect for keto and low carb diets.
Course Soup, Soups & Stews
Cuisine American
Keyword chicken, chicken soup, keto lunch, keto soup, kid friendly, lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 242kcal
Author Chef Jenn

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

Serving: 1.25cup | Calories: 242kcal | Carbohydrates: 8g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 739mg | Potassium: 590mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2877IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg | Net Carbohydrates: 6g

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.

pinterest image for chicken zoodle soup
By Chef Jenn

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