Keto Chicken Soup: A Low-Carb Comfort Classic

When you crave a warm, comforting bowl of chicken soup, a low-carb lifestyle doesn’t mean you have to skip it. This Keto Chicken Soup recipe offers all the familiar flavors and cozy feelings of the classic, but it swaps traditional noodles for a keto-friendly spaghetti squash. You can easily make this hearty soup, which is packed with tender chicken, savory vegetables, and a rich broth. It is perfect for a chilly day or when you just need a nourishing meal.

Ingredients & What You’ll Need

• Olive Oil (1 tbsp): You will use this to sauté the vegetables at the start.
• Carrots (2 medium, ~1 cup): Slice these thinly to add a touch of color and sweetness.
• Celery (2 stalks, ~1 cup): This vegetable, when sliced thinly, adds a classic aromatic flavor.
• Onion (1 medium, ~1 cup): Diced onion forms the flavor base for the soup.
• Boneless Skinless Chicken Breasts (1 lb): You can use either raw chicken or shredded, precooked chicken. This provides the hearty protein.
• Chicken Broth (10 cups, reduced sodium): This is the liquid base for the soup.
• Italian Seasoning (1 tbsp): A blend of herbs that gives the soup its classic taste.
• Bay Leaf (1 whole): A bay leaf deepens the savory flavor of the soup as it simmers.
• Sea Salt (¾ tsp, to taste) & Black Pepper (¼ tsp, to taste): Season to your preference.
• Spaghetti Squash (1 medium): This vegetable is the low-carb noodle swap for your Keto Chicken Soup. You’ll cook the whole thing, but the soup will only use about half.

How to Make Keto Chicken Soup

This recipe combines the classic cooking method with a simple keto-friendly swap for a perfect low-carb meal.

Start Your Keto Chicken Soup

First, heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots, celery, and onion. Sauté these vegetables for about 5 minutes, until the onion becomes soft and translucent. Next, add the chicken breasts, chicken broth, Italian seasoning, and bay leaf to the pot. Increase the heat to bring the soup to a boil. After it boils, reduce the heat, cover the pot, and let everything simmer for one hour. If you are using raw chicken, you should remove it after about 30 minutes, shred it, and then return it to the pot to continue simmering.

Prepare the Spaghetti Squash Noodles

While your soup simmers, you can prepare the spaghetti squash. Begin by preheating your oven to 375°F. Poke several holes in the spaghetti squash with a sharp knife, then place it on a baking sheet. Bake it for 40-60 minutes, or until you can easily pierce the skin with a fork. It’s important not to overcook the squash; otherwise, the noodles may become mushy. Once it has cooled, slice the squash in half and use a fork to scoop out the strands. You only need to use half of the squash for the soup, which is about 3 cups of noodles.

Finish and Serve the Keto Chicken Soup

After the soup has simmered for an hour, remove the bay leaf from the pot. Stir in the spaghetti squash noodles from half of the squash. Add salt and pepper to taste. Once the noodles are warmed through, you can serve your Keto Chicken Soup immediately.

Tips for the Perfect Keto Chicken Soup

• Prep the Squash Ahead: You can roast the spaghetti squash up to three days in advance to make meal prep even easier.
• Store It Right: Store the finished soup in an airtight container in the fridge for up to 5 days.
• Reheating: Warm the soup on the stove or in the microwave until it is hot.
• Freezing: This soup freezes very well. I suggest freezing it flat in zip-top bags to save space, or you can use portioned freezer containers.

Final Thoughts

This Keto Chicken Soup recipe is a game-changer for those who miss classic chicken noodle soup on a low-carb diet. It’s warm, nourishing, and deeply satisfying, so it is a perfect meal for the entire family. Plus, the recipe is very simple to make, proving that you do not have to sacrifice comfort or flavor when you are eating healthy.

Keto Chicken Soup

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Enjoy a hearty and comforting bowl of low-carb chicken soup. This recipe uses spaghetti squash as a clever noodle replacement and is perfect for meal prep.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

• 1 tbsp olive oil
• 2 medium carrots, diced
• 2 stalks celery, sliced
• 1 medium onion, diced
• 1 lb boneless skinless chicken breasts (or 2-3 cups shredded chicken)
• 10 cups chicken broth, reduced sodium
• 1 tbsp Italian seasoning
• 1 medium bay leaf
• ¾ tsp sea salt, to taste
• ¼ tsp black pepper, to taste
• 1 medium spaghetti squash

Instructions

1. Sauté Veggies: In a large pot, heat olive oil over medium heat. Sauté carrots, celery, and onion for 5 minutes until soft.
2. Simmer Soup: Add chicken breasts, chicken broth, Italian seasoning, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for 1 hour. If using raw chicken, remove, shred, and return to the pot after 30 minutes.
3. Roast Squash: While the soup simmers, preheat the oven to 375°F. Poke holes in the spaghetti squash and bake for 40-60 minutes.
4. Finish Soup: Once the squash is cool, slice it in half and shred the strands with a fork. Remove the bay leaf from the soup and stir in the noodles from half of the squash. Season with salt and pepper. Serve hot.

Notes

• Squash Cooking: Be careful not to overcook the spaghetti squash; it should still have a little resistance when pierced.
• Storage: The soup can be stored in an airtight container for up to 5 days. It also freezes well.

Nutrition Information:

Yield:

10

Serving Size:

per serving
Amount Per Serving: Calories: 85Total Fat: 3gCholesterol: 25mgSodium: 250mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 11g