Keto Chicken Noodle Soup

Keto Chicken Noodle Soup

This keto noodle chicken soup is one of the best keto soup recipes you can make. It’s incredibly flavorful, super filling, and, oh-so-healthy. And you don’t have to skip the noodles to make this chicken soup keto either, since there are some fantastic low carb options out there. In fact, each cup of this stuff has literally just 2g NET CARBS – and that’s including the noodles!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Keto Low carb


  • 2 Tablespoons (28g) olive oil
  • 1 Cup (125g) carrots (about 3 medium carrots)
  • 1 Cup (100g) celery (around 2 stalks)
  • ⅔ Cup (150g) yellow onion (1 medium or 2 small)
  • 2 (5g) Garlic cloves
  • 64 oz. (19L) chicken broth
  • 2 Bay leaves
  • 1 Teaspoon dried thyme
  • ½ Teaspoon dried oregano
  • 16 oz. (552g) Shirataki fettuccine noodles
  • 2 (375g) Cups shredded chicken
  • Salt and pepper to taste


  1. De-skin the rotisserie chicken, add the white meat to a large bowl, and thoroughly shred the meat with two forks – or a hand mixer. Alternatively, you can make shredded chicken from scratch.
  2. Once the chicken is shredded, peel the carrots, and cut them into ¼ inch thick circles.
  3. Then, trim the tops and ends off of the celery, and cut them into ½ inch thick u shaped pieces.
  4. Remove the skins from the onions, cut off the ends, and dice them into small pieces.
  5. Add all of those veggies to a large bowl, and set them aside.
  6. Next, remove the skin from the garlic, mince it, add it to a small bowl, and set it aside.
  7. Now, strain the noodles in a sieve, and wash them under hot water. By the way, you’ll want to add a little salt – around ½ a tablespoon – to your noodles as you’re washing/straining them. Then, when you’ve thoroughly rinsed them, you can set them aside.
  8. Now, in a large stockpot, add the olive oil, and heat it over medium-high heat until it’s hot.
  9. Then, add the celery, onions, and carrot to the pot. Sauté for about 8-10 minutes, or until the vegetables soften, and make sure to stir the veggies throughout the process.
  10. Once the vegetables are soft, add the garlic to the pot and sauté it until it becomes fragrant – around 2 to 3 minutes.
  11. Then, when the garlic has become fragrant, add the chicken broth, rinsed shirataki noodles, bay leaves, oregano, thyme, and black pepper.
  12. Bring everything to a boil, and allow the soup to boil for about 5 minutes or until the vegetables are tender to the touch of a fork.
  13. Once the vegetables are tender, add the shredded chicken, and boil for another 2 to 3 minutes – or until the chicken is warm.
  14. Taste the soup and add salt, pepper, and seasonings to taste.
  15. Remove the bay leaves, and serve immediately.

Note: You can customize this soup with your favorite keto-friendly noodles, such as shirataki noodles or cauliflower rice, for variety.

Nutrition Facts (per serving):

  • Serving Size: 1 serving
  • Calories: 95 calories
  • Fat: 3.5
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 12

For more mouthwatering keto recipes and personalized meal plans, check out the Custom Keto Meal Plan and the 28-Day Keto Challenge. Enjoy your Keto Chicken Noodle Soup and stay on track with your keto goals!


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