Keto Chicken Noodle Soup

When I crave comfort food but still want to keep things light and keto friendly this chicken noodle soup really hits the spot It is full of tender chicken plenty of veggies and perfectly chewy shirataki noodles It has all the flavors of classic chicken noodle soup while skipping the carbs for a cozy meal that leaves you satisfied but not weighed down

I first whipped this up when I needed a pick me up during a cold snap and it instantly became my go to soup whenever I need something warm hearty and quick

Ingredients

• Butter: adds richness and enhances the flavor use high quality unsalted if you can
• Red onion: brings sweetness and depth look for firm onions with shiny skin
• Garlic: gives wonderful aroma and sharpness always use fresh cloves for the best result
• Carrot: adds a hint of sweetness and color choose bright orange carrots without cracks
• Celery: lends subtle savoriness and texture buy stalks that are crisp and vibrant
• Chicken breast: the heart of the soup offers lean protein look for plump pieces with no odor
• Chicken stock: forms the soup base opt for low sodium if you prefer more control over saltiness
• Bay leaves: infuse a woodsy herbal note make sure they are still green not brown and brittle
• Salt: brings all the flavors together sea salt tastes extra clean here
• Pepper: adds gentle heat freshly ground is best
• Thyme: provides classic herbal aroma use dried for deep flavor or fresh if you want brighter notes
• Shirataki noodles: the keto alternative to pasta rinse thoroughly to avoid any off flavors choose the fettuccine style for best texture

Step-by-Step Instructions

Melt and Sauté:

In a medium sized pot or Dutch oven melt the butter over medium low heat When it is hot and beginning to bubble add the chopped red onion Saute slowly for about six minutes stirring frequently until the onion is turning translucent Add the garlic and cook for two minutes more until fragrant and the edges of the garlic start to brown This step slowly infuses your butter with layers of savoriness

Build the Base:

Add the carrot celery cubed chicken breast and one cup of chicken stock Stir thoroughly Raise the heat to medium and cover Cook this mixture gently for about five minutes stirring every so often The chicken should mostly turn opaque but not be completely cooked through at this point This helps the veggies and chicken soak up lots of early flavor

Simmer the Soup:

Pour in the remaining chicken stock Then add bay leaves salt pepper and thyme Stir everything to combine Bring the pot up to a lively simmer and let it cook uncovered for thirty five minutes This longer simmer draws deep flavor from the veggies and infuses the herbs into the broth The chicken will become tender and the soup will reduce just a bit for a richer taste

Add the Noodles:

Prepare the shirataki noodles as directed Rinse them well boil briefly then dry fry in a pan to remove extra moisture Add the noodles directly to the soup Stir well and cook for another three minutes This lets the noodles soak up some broth flavor and heats them through

Finish and Serve:

Remove the bay leaves Taste and adjust salt or pepper as desired Serve your chicken noodle soup hot and enjoy every bite of comfort

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I never skip the thyme in this recipe because it completely transforms the soup by adding a nostalgic note My kids always associate this meal with cozy evenings after a day spent playing outside and it is now our family tradition every winter

Storage Tips

Store leftover soup in an airtight container in the fridge for up to four days The noodles hold up well and the flavors deepen overnight If you want to freeze the soup do so without the noodles then add fresh prepared shirataki when reheating for the best texture

Ingredient Substitutions

If you do not have shirataki noodles you can try zucchini noodles for a vegetable twist For extra richness swap the chicken breast for chicken thighs or use rotisserie chicken for a shortcut Fresh herbs like parsley work well if you want more green notes

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Serving Suggestions

Serve this soup on its own for a light meal or pair with a simple green salad for extra crunch I sometimes add a sprinkle of parmesan on top or a handful of chopped fresh herbs for freshness A squeeze of lemon just before serving brightens everything up

Cultural and Historical Context

While classic chicken noodle soup is rooted in many traditions around the world this keto version keeps the spirit of comfort food alive with modern ingredient swaps Shirataki noodles come from Japanese cuisine and have brought new possibilities to low carb cooking Here they blend seamlessly with American style soup for something both familiar and innovative

Recipe FAQs

→ What makes this soup keto-friendly?

Keto-friendliness comes from using shirataki noodles in place of traditional pasta, keeping carbs low while providing the noodle texture you expect.

→ How are shirataki noodles prepared for soup?

Rinse thoroughly, boil for three minutes, drain, then pan-fry in a dry pan to remove excess water before adding to the pot for best texture.

→ Can I use other types of chicken?

Boneless, skinless chicken thighs or leftover rotisserie chicken work well for added flavor and tenderness.

→ What vegetables can be added or swapped?

Feel free to include mushrooms, spinach, or zucchini in addition to or in place of carrots and celery for extra nutrition or taste.

→ Is the soup suitable for meal prep?

Absolutely—store in the refrigerator for up to four days. The flavors deepen as it sits, making leftovers even tastier.

→ How spicy is the broth?

This soup is savory and aromatic, with a gentle peppery note. Adjust the black pepper or add chili flakes for more heat if preferred.