The Best Keto Chicken Zoodle Soup
This Keto recipe makes the best Keto Chicken noodle soup! Chicken thighs are simmered slowly in salted water to make homemade chicken stock. The thighs are cooked until tender and falling apart. Onions, garlic, celery, and carrots are sauteed together in butter and then drowned in the homemade chicken broth. Tender, shredded chicken meat is added to the pot along with a bay leaf and simmered together for a while. Before serving, zucchini noodles are added to the soup, retaining an “al dente” texture. The final soup is given a nice portion of chopped parsley for color and flavor. This Keto soup recipe is delicious and perfect for any low carb diet. Feel free to swap out the butter for olive oil or ghee to make this recipe Paleo.
How to Make It
Step 1
Add the water to a large pot. Add in the chicken thighs. Bring the pot to a boil and then lower the heat to bring the water to a simmer. Add in 1 tablespoon sea salt. Turn the heat down to low to bring the water to a simmer, cook the chicken thighs until they are tender, about 1-1 ½ hours.
Step 2
Heat a separate large pot until hot. Add in the butter and swirl the pan to coat. Add the minced garlic cloves, finely chopped white onion, sliced carrot, and sliced celery stalks.
Step 3
Pull the now tender, cooked chicken thighs out of the broth and set them aside on a cutting board. Shred the chicken into small pieces. Discard any skin and bones which should fall away from the meat easily at this point.
Step 4
Pour the broth into the onion mixture. Add in one bay leaf. Taste the broth making sure it is seasoned properly. If it is too salty, add a little more water. If it is not salty enough, add in more sea salt. However, if you simmer the chicken thighs until tender, the broth should be perfect.
Step 5
Spiralize a zucchini. Add in the zucchini noodles and cook very briefly. They will essentially cook with any residual heat from the broth. Serve the soup immediately. Feel free to add chopped parsley on top for a more herbaceous flavor.
Ingredients
- Water
3 qt
- Chicken Dark Meat Thigh Only Enhanced Raw
2 lb
- Himalayan Pink Sea Salt
1 tbsp
- Butter
2 tbsp
- Garlic
2 clove
- White onion
0.25 large
- Carrots, raw
1 large – 7 1/4″ to 8 1/2″ long
- Celery
5 large – stalk – 11″ to 12″ long
- Bay Leaf
1 leaf
- Zucchini
5 oz