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!
Course gluten free, keto, Main Course, paleo, Soup, whole30
Salt and Pepperto taste (I used about 1 ½ teaspoon salt and ½ teaspoon pepper)
2tablespoonDried Parsley or ¼ C Fresh and Finely Chopped
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.
How To Make Chicken Noodle 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.
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.