Keto Chicken Zoodle Soup – Light, Comforting, and Flavor-Packed

There’s something deeply comforting about a warm bowl of chicken soup, especially when it fits your goals without feeling restrictive. This Keto Chicken Zoodle Soup gives you all the cozy, classic flavors—tender chicken, rich broth, and “noodles”—without the carbs. It’s simple, fast, and great for weeknights or meal prep.

The zucchini noodles keep it light while still satisfying, and the broth is layered with garlic, lemon, and herbs for brightness. If you’re craving a clean, nourishing bowl, this one hits the spot.

What Makes This Recipe So Good

• Low-carb and satisfying: You get the comfort of chicken noodle soup without the wheat-based noodles.
• Quick to make: From stovetop to table in about 30–40 minutes, especially if you use pre-cooked chicken.
• Clean ingredients: Simple produce, real herbs, and quality broth deliver big flavor with minimal fuss.
• Flexible: Use rotisserie chicken, leftover roasted chicken, or poached breast. Add or swap herbs to taste.
• Meal-prep friendly: The soup holds well, and you can add fresh zoodles when reheating so they stay firm.

Ingredients

• 2 tablespoons olive oil or avocado oil
• 1 small yellow onion, finely chopped
• 2 celery stalks, thinly sliced
• 2 medium carrots, thinly sliced (optional for strict keto; see notes)
• 3 garlic cloves, minced
• 6 cups chicken bone broth or low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1/2 teaspoon dried oregano
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups cooked, shredded chicken (breast or thigh)
• 3 medium zucchini, spiralized into zoodles
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice, plus more to taste
• Optional: 1 tablespoon butter or ghee for extra richness

Note: Carrots add color and sweetness, but they do contain more carbs.

If you’re counting very strictly, reduce the amount or skip them and add extra celery or a handful of chopped cabbage.

Instructions

1. Warm the pot: Heat the oil in a large pot over medium heat. When shimmering, add the onion, celery, and carrots (if using). Cook 5–7 minutes, stirring occasionally, until softened and fragrant.
2. Add garlic and herbs: Stir in the garlic, thyme, and oregano.

   Cook 30–60 seconds until the garlic smells aromatic but not browned.

3. Build the broth: Pour in the chicken broth. Add the bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
4. Add chicken: Stir in the shredded chicken.

   Simmer 10–12 minutes to let the flavors come together. Taste and adjust seasoning.

5. Finish with zoodles: Add the zucchini noodles and simmer just 2–3 minutes, until slightly tender but still firm. Don’t overcook.
6. Brighten it up: Remove from heat.

   Stir in the parsley, lemon juice, and butter or ghee if using. Taste and add more salt, pepper, or lemon as needed.

7. Serve: Ladle into bowls and enjoy hot. For a little heat, add a pinch of red pepper flakes or a crack of extra black pepper.

Keeping It Fresh

Store the soup and zoodles separately if you can.

The zucchini will keep its bite longer when stored uncooked and added during reheating. Keep the broth and chicken in an airtight container in the fridge for up to 4 days.

Freeze the broth and chicken without the zoodles for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then add fresh zoodles and simmer a couple of minutes before serving.

Meal prep tip: Portion cooked broth and chicken into single-serve containers.

Keep a bag of spiralized zucchini in the fridge to add on the day you eat it.

Why This is Good for You

• Protein-rich: Chicken provides steady energy and helps keep you full without spiking blood sugar.
• Low-carb base: Zucchini noodles mimic the feel of pasta with a fraction of the carbs and calories.
• Mineral-dense: Bone broth brings collagen and minerals that support joints and gut health.
• Anti-inflammatory flavors: Garlic, herbs, and lemon brighten the soup and offer antioxidant benefits.
• Comfort without heaviness: You get that classic soup comfort but stay aligned with keto goals.

Common Mistakes to Avoid

• Overcooking the zoodles: Zucchini releases water quickly and turns mushy if simmered too long. Add zoodles at the end and cook briefly.
• Skipping the acid: A squeeze of lemon wakes up the broth. Without it, the soup can taste flat.
• Not seasoning enough: Taste as you go.

  Broth brands vary in saltiness, so adjust at the end.

• Using weak broth: Thin, bland broth makes the whole soup forgettable. Choose a quality bone broth or simmer store-bought with extra aromatics.
• Adding raw zoodles to stored soup: They’ll keep cooking and soften too much. Store separately and combine when reheating.

Recipe Variations

• Ginger-Lemon Boost: Add 1 teaspoon grated fresh ginger with the garlic and a little extra lemon juice at the end for a bright, immunity-boosting twist.
• Tuscan Style: Stir in 1/4 cup chopped sun-dried tomatoes and a handful of spinach in the last 2 minutes.

  Finish with a drizzle of olive oil.

• Creamy Version: Add 1/4–1/3 cup heavy cream or coconut cream at the end for a richer, silky texture.
• Herb Swap: Use dill and parsley instead of thyme and oregano for a lighter, springy flavor.
• Spicy Chicken Zoodle Soup: Add 1/2–1 teaspoon crushed red pepper or a dash of hot sauce with the broth.
• Mushroom Umami: Sauté 1 cup sliced mushrooms with the onions and celery for deeper flavor and extra texture.

FAQ

Can I use rotisserie chicken?

Yes. Rotisserie chicken is perfect here. Shred the meat and add it in step four.

It saves time and adds great flavor.

Do I need a spiralizer?

No. Many stores sell pre-spiralized zucchini. If not, use a julienne peeler or slice the zucchini into thin ribbons with a regular peeler and cut into “noodle” strips.

How can I keep the soup from getting watery?

Don’t simmer the zoodles for long.

Zucchini releases moisture as it cooks. Add them at the end and cook just until tender. If needed, simmer the broth a bit longer before adding zoodles to concentrate flavor.

Is this soup strictly keto if I include carrots?

Carrots add some carbs.

If you’re strict keto, use a small amount or skip them and add more celery or chopped green cabbage. Adjust based on your daily carb target.

Can I make it in a slow cooker?

Yes. Add everything except the zoodles, parsley, and lemon to the slow cooker and cook on Low for 4–6 hours.

Stir in zoodles for the last 10 minutes, then finish with parsley and lemon.

What can I use instead of zucchini?

Try shirataki noodles, spaghetti squash strands, or thin-sliced cabbage. All are low-carb and hold up well in broth.

How do I add more fat for keto?

Stir in a tablespoon of butter or ghee, drizzle with extra-virgin olive oil when serving, or add a splash of heavy cream or coconut cream at the end.

Can I make it dairy-free?

Absolutely. Use oil instead of butter and skip any cream.

The soup is naturally dairy-free without those additions.

In Conclusion

Keto Chicken Zoodle Soup brings classic comfort in a lighter, low-carb package. It’s easy to make, full of clean ingredients, and simple to customize. Keep the zoodles crisp-tender, season generously, and finish with lemon for a bright, satisfying bowl.

Whether you’re meal prepping or making a quick weeknight dinner, this soup is reliable, flavorful, and good for you in all the right ways.