Low Carb Classic Chicken Noodle Soup
Discover pure comfort in a bowl with this Low Carb Classic Chicken Noodle Soup, a wholesome twist on the timeless favorite. Packed with tender chicken, aromatic garlic, hearty vegetables, and fragrant herbs, this recipe swaps traditional pasta for spiralized zucchini noodles, making it a guilt-free delight for low-carb and keto enthusiasts. Simmered in a flavorful chicken broth infused with thyme and a bay leaf, each spoonful bursts with nourishing goodness while staying easy on the carbs. Perfect for meal prepping or cozy dinners, this soup is ready in under an hour and serves up warm, wholesome satisfaction. Garnished with fresh parsley, it’s a delicious way to embrace healthy eating without sacrificing classic comfort!
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Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 pieces celery stalks, chopped
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 8 cups chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini, spiralized into noodles
- 0.25 cup fresh parsley, chopped
Instructions
Begin by preparing the chicken breast. Cut the chicken into small bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until it begins to soften.
Add the chopped celery, diced carrots, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Add the chicken pieces to the pot and cook for about 4-5 minutes until the chicken is browned on all sides.
Pour in the chicken broth and add the bay leaf, dried thyme, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes, allowing the flavors to meld together.
After simmering, remove the bay leaf and discard. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Add the spiralized zucchini noodles to the pot and cook for another 2-3 minutes until the zucchini is tender but not mushy.
Remove the pot from the heat and stir in the chopped fresh parsley.
Serve the soup hot. Enjoy your comforting and low-carb classic chicken noodle soup!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7351 mg | 320% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 23.8 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 523 mg | 40% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5064 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
