This Keto Chicken Noodle Soup is delicious, comforting, and the perfect cure-all for whatever ails you. While gluten-free noodles can be substituted, this soup is made with zucchini noodles - making it Whole30, Keto, and Paleo compliant!
There's just something about a bowl of soup that's SO comforting.
This Paleo And Keto Chicken Noodle soup is my go-to recipe anytime someone in my family is fighting off a cold or has been sick.
This soup is so great for sickness because it has natural hydration from the salt in the chicken, the steam helps clear nasal passageways, and it has immune-boosting nutrition from the carrots, celery, onion, and garlic.
It's also easy to stomach, soothing, and, especially if you use homemade bone broth, has high amounts of gelatin and nutrients.
The soup is made Keto, Paleo, and Whole30 by using spiralized zucchini noodles instead of traditional noodles.
However, if you prefer traditional noodles, just replace the zucchini with gluten-free noodles and change the cooking time to the time listed on the package.
Easy instructions
Start by cutting up an onion, celery, and carrot.
Add some oil to a large pot or the bowl of your Instant pot and heat over medium heat or set the Instant Pot to "Saute." Add the cut veggies and some minced garlic. Saute until the veggies are tender.
Add broth, shredded chicken, spiralized zucchini, thyme, basil, oregano, and dill to the pot.
Then, bring to a boil and boil for 10 to 15 minutes, or until the veggies are tender. Taste and adjust the seasonings to your liking and serve!
The Noodles
For the noodles, I use spiralized zucchini to make it Keto, Paleo, and Whole30 compliant. If you're unsure how to spiralize zucchini, see this post on how to make zucchini noodles.
If you want real pasta though, feel free to add any gluten-free pasta of your choice! Simply change the cooking time to the cooking time listed on the box.
The chicken and broth
You have several options for this:
- If you prefer to make a totally from-scratch chicken soup using a whole chicken, I have instructions listed for this below.
- Leftover, shredded chicken can be used or you can easily make Perfectly Cooked, Shredded Chicken in the Instant Pot or oven.
- While store-bought broth can be used, I much prefer to use Homemade Instant Pot Broth or use the broth from cooking a whole chicken (instructions below). Not only does homemade taste better, but it's also much more nutritious!
How to make soup from scratch using a whole chicken
- Simmer (don't boil!) a whole chicken with broth flavorings. This includes onion, garlic, carrots, celery, salt, bay leaf, or whatever else you prefer. If you prefer exacts, use the seasonings from my Instant Pot Bone Broth recipe.
- Simmer 1 ½ to 2 hours, removing any scum that floats to the top. When the chicken can easily be shredded with a fork, remove it from the broth and use a strainer to separate the liquid from the solids and set the broth aside.
- Shred the chicken. You won't need all of it, save the rest for salads or other uses.
- Taste and add salt to the broth as needed. If preferred - clarify the broth before use! This can be done by refrigerating the broth until the fat hardens - then scooping it off. Then, use the broth and chicken as stated in the recipe card.
Top tips
- If you prefer, you can use replace the zucchini noodles with gluten-free noodles. Boil in the soup as directed on the package.
- Even though the instructions are for stove-top, this can also be made in an Instant Pot using the "Sautee" setting.
- If not using a whole chicken for the shredded chicken and broth (instructions above), I prefer to use homemade Instant Pot Bone Broth and leftover chicken or Perfectly Cooked, Shredded Chicken in the oven or Instant Pot.
Looking for more soup recipes?
Or this Sweet Potato Soup Recipe from Clean Eating Couple looks delicious too!
If you’ve tried this Paleo Keto Chicken Noodle Soup or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Chicken Noodle Soup {Paleo And Gluten Free}
Ingredients
- 8 Cups Chicken Stock
- 1 ½ Cup Shredded Cooked Chicken
- 1 Medium Onion - Finely Chopped
- 3 Cloves Garlic - Minced
- 1 Large Carrot - Halved Lengthwise and Cut Diagonally Into ½ Inch Thick Slices
- 2 Large Celery Ribs - Halved Lengthwise and Cut Into ½ Inch Thick Slices
- 2 Large Spiralized Zucchini - click link for instructions
- 2 tablespoon Avocado Oil - or oil of choice
- ¼ tsp. Ground Thyme
- ¼ tsp. Dried Basil
- ¼ tsp. Dried Oregano
- ½ tsp. Dried Dill
- Salt and Pepper - to taste (I used about 1 ½ teaspoon salt and ½ teaspoon pepper)
- 2 Tbsp. Dried Parsley or ¼ C Fresh and Finely Chopped
Instructions
- Prepare the chicken broth and shredded chicken (if not using storebought) using the linked recipes above or the instructions below if using a whole chicken. Set aside.
- Chop the onions, carrot, and celery. Set aside.
- Spiralize the zucchini and set that aside also. Note- There is no need to "sweat" the zucchini before using in this recipe.
- Add the olive oil or coconut oil to a large stock pan and heat over medium heat. Add the onions, carrots, celery, and garlic. Cook for about 6 minutes, or until celery and onions are tender, stirring frequently.
- Add the chicken broth, shredded chicken, spiralized zucchini, thyme, basil, oregano, and dill.
- Bring to a boil and boil 10 to15 minutes, or until the zucchini and carrots are tender.
- Add the parsley, then the salt and pepper to taste. Serve Hot.
Add You Own Notes
Notes
- Simmer (don't boil!) a whole chicken with broth flavorings. This includes onion, garlic, carrots, celery, salt, bay leaf, or whatever else you prefer. If you prefer exacts, use the seasonings from my Instant Pot Bone Broth recipe.
- Simmer 1 ½ to 2 hours, removing any scum that floats to the top. When the chicken can easily be shredded with a fork, remove it from the broth and use a strainer to separate the liquid from the solids and set the broth aside.
- Shred the chicken. You won't need all of it, save the rest for salads or other uses.
- Taste and add salt to the broth as needed. If preferred - clarify the broth before use! This can be done by refrigerating the broth until the fat hardens - then scooping it off. Then, use the broth and chicken as stated in the recipe card.
- If you prefer, you can use replace the zucchini noodles with gluten-free noodles. Boil in the soup as directed on the package.
- Even though the instructions are for the stove-top, this can also be made in an Instant Pot using the "Saute" setting.
- For a lower carb count, only use ½ onion, ½ carrot, and 1 zucchini. This results in 5 net carbs per serving.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Carol says
I love the idea of putting zucchini noodles in place of GF noodles! 🙂 Hope you have a wonderful holiday season!
Cassidy says
Thanks so much Carol 🙂 You have a great week too!!!
-Cassidy