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Low Carb Chicken Zoodle Soup
This simple keto take on chicken noodle soup is as warming, comforting and nourishing as the classic version.Although this recipe calls for pre-cooked rotisserie chicken, this is a great way to use up any leftover roast chicken you may have. Instead of using a pre bought stock, this would also be perfect with a homemade bone broth.
How to Make It
Step 1
Heat the olive oil in a large pan over a medium heat.
Step 2
Dice the onion and celery and add to the pan. Fry gently until tender – about 4/5 minutes.
Step 3
Slice the garlic and add to the pan to soften, alongside the thyme leaves.
Step 4
Pour the hot stock into the pan and bring to a boil.
Step 5
Tear the cooked chicken into bite sized chunks and add to the soup. Reduce to a simmer and cook for 10 minutes.
Step 6
Add the zucchini noodles to the pan and stir through, cooking until tender – about 3 minutes.
Step 7
Ensure the chicken is cooked through and piping hot, then serve immediately.
Ingredients
- Rotisserie Chicken – 9 oz, boneless, cooked
- Zucchini Noodles – 8-½ ounce
- Chicken Stock Pot by Knorr – 3 cup
- Olive Oil – 2 tablespoon
- Thyme Fresh – 1 tablespoon
- Garlic – 1 clove
- Celery – 1 medium stalk
- Onions – ½ large
- Black Pepper – ⅕ tsp
- Salt – ⅕ teaspoon
