Traditional chicken noodle soup relies on wheat pasta, which does not fit into a ketogenic lifestyle. This keto chicken noodle soup swaps the standard pasta for shirataki noodles. It brings together cooked chicken, celery, onions, and a splash of heavy cream for a rich and satisfying bowl.
The entire process takes about 50 minutes on the stove. You start by softening the vegetables in butter before adding the herbs and broth. It is a straightforward dinner that requires minimal prep work and delivers a warm meal on a chilly evening.
Why You’ll Love Keto Chicken Noodle Soup
- Sautéing the vegetables in butter before adding the liquid builds a stronger flavor base for the broth.
- Adding the heavy cream at the very end of cooking prevents the dairy from curdling in the hot liquid.
- Using pre-cooked shredded chicken cuts down on the overall cooking time.
Keto Chicken Noodle Soup Ingredients
- Shirataki noodles: These are made from konjac root and contain almost no carbs. Rinse them very well under cold water before adding them to the pot.
- Shredded chicken: You can use leftover roasted chicken or a plain rotisserie bird to save time.
- Chicken broth: Choose a regular or low-sodium version. Bone broth also works well here.
- Heavy whipping cream: This adds thickness and fat to the soup. Do not let the soup boil vigorously after adding the cream.
- Matchstick carrots: Using a small amount provides the traditional color and flavor of chicken soup while keeping the total carbohydrate count low.
Exact quantities are in the recipe card below.
How to Make Keto Chicken Noodle Soup
Step 1: Cook the vegetables
Melt the butter in a large pot and cook the onions and celery until they begin to soften. Stir in the mushrooms and carrots, cooking them until they release their moisture.
Step 2: Build the broth
Add the minced garlic, oregano, thyme, and shredded chicken to the pot. Pour in the chicken broth and add the rinsed shirataki noodles. Bring the liquid to a simmer.
Step 3: Add the cream
Let the soup simmer so the flavors meld together. Lower the heat and stir in the heavy whipping cream. Heat the soup gently for a few more minutes before serving.
Storage Tips for Keto Chicken Noodle Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the shirataki noodles can become rubbery and the cream may separate upon thawing. Reheat gently on the stove over medium-low heat until warmed through, ensuring any chicken reaches 165°F (74°C).
Expert Tips for Keto Chicken Noodle Soup
- Food safety: Always use a meat thermometer to ensure any poultry reaches a safe internal temperature of 165°F (74°C).
- Rinsing the shirataki noodles thoroughly is an important step. Some brands pack the noodles in a liquid that has a mild earthy odor, which goes away completely after a good rinse.
- If you prefer a thicker soup, you can stir in a small amount of xanthan gum mixed with water during the last few minutes of cooking.
What to Serve with Keto Chicken Noodle Soup?
Serve this soup with a side of keto-friendly almond flour biscuits or a crisp green salad.
Keto Chicken Noodle Soup Recipe FAQs
What are shirataki noodles?
Shirataki noodles are translucent, gelatinous noodles made from the konjac yam. They are mostly water and a type of fiber, making them very low in carbohydrates.
Can I use raw chicken breasts instead of cooked shredded chicken?
Yes. You can add whole raw chicken breasts to the broth and let them simmer until cooked through. Remove them, shred the meat, and return it to the pot.
Can I make this dairy-free?
You can substitute the butter with olive oil or coconut oil, and replace the heavy whipping cream with full-fat coconut milk.
Keto Chicken Noodle Soup
Ingredients
- 2 tablespoons unsalted butter 30g
- 1/2 cup chopped yellow onion 75g
- 1/2 cup chopped celery 50g
- 1 cup sliced white mushrooms 70g
- 1/4 cup matchstick carrots 25g
- 2 teaspoons minced garlic 6g
- 3 cups cooked shredded chicken 375g
- 1/2 teaspoon dried oregano 1g
- 1/2 teaspoon dried thyme 1g
- 5 cups chicken broth 1.2L
- 1 package shirataki fettuccine noodles 8 oz or 225g
- 1/2 cup heavy whipping cream 120ml
- Salt and black pepper to taste
Instructions
- Melt the unsalted butter in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and celery. Cook for 3 minutes until they start to soften.
- Stir in the sliced mushrooms and matchstick carrots. Cook for another 3 minutes.
- Add the minced garlic, shredded chicken, dried oregano, and dried thyme. Stir and cook for 1 minute.
- Pour the chicken broth into the pot. Drain and rinse the shirataki noodles well, then add them to the broth.
- Season the soup with salt and black pepper. Bring the mixture to a simmer and let it cook for 15 to 20 minutes. If you use raw chicken instead of pre-cooked, ensure the meat reaches a safe internal temperature of 165°F (74°C).
- Reduce the heat to low. Stir in the heavy whipping cream.
- Simmer gently for 5 more minutes. Do not let the soup boil once the cream is added. Serve warm.
