This Low carb Chicken Noodle Soup recipe is a heartwarming bowl of comfort that caters to your cravings while keeping your health goals in check. Packed with tender chicken, flavorful herbs, and a variety of low-carb vegetables, this soup is a delightful twist on the classic chicken noodle soup that everyone loves. It’s the perfect antidote for chilly days or when you just need a little pick-me-up, all while being keto-friendly and satisfying.
Why You Will Love This Recipe
You will fall in love with this low carb chicken noodle soup recipe for its rich flavors and simplicity. The tender chicken mingles beautifully with fresh vegetables, creating a nourishing and satisfying meal without the hefty carb load of traditional noodles. It’s quick to whip up, perfect for busy weeknights, and the leftovers taste even better the next day. Plus, it fits seamlessly into any low-carb lifestyle, allowing you to enjoy a comforting classic without the guilt.
Tips and Tricks
To make your low carb chicken noodle soup even more delightful, consider these tips:
- Use Bone Broth: For added depth of flavor and nutrients, use bone broth instead of regular chicken stock.
- Season Wisely: Don’t be afraid to adjust the seasoning. Fresh herbs like thyme and parsley can elevate the flavor profile.
- Veggie Substitutes: If you don’t have zucchini or shirataki noodles, try using cauliflower rice or any low-carb vegetable of your choice.
- Cook Chicken in the Broth: For maximum flavor, poach your chicken in the broth instead of cooking it separately.
Common Mistakes to Avoid
Avoid these common pitfalls when making your soup:
- Overcooking the Chicken: Don’t let your chicken boil for too long; it can become tough. Aim for just cooked through and tender.
- Ignoring the Broth Quality: Low-quality broth can lead to bland soup. Always opt for homemade or high-quality store-bought broth.
- Skipping the Seasoning: Insufficient seasoning can leave your soup tasting flat. Always taste and adjust as needed.
Make Ahead Tips
Preparing your low carb chicken noodle soup in advance can save you time. You can:
- Cook the Chicken: Shred and store the cooked chicken in the fridge for up to 3 days before you make the soup.
- Chop Vegetables: Pre-chop your vegetables and store them in an airtight container in the fridge for up to 3 days.
- Broth Base: You can prepare the broth base in advance and freeze it for future use, which will stay fresh for about 3 months.
Recipe Variations
Explore these variations to customize your soup:
- Spicy Variation: Add a pinch of red pepper flakes or a splash of hot sauce for a kick.
- Herb Infusion: Try adding fresh dill or basil for a different aromatic profile.
- Creamy Option: Stir in a splash of heavy cream at the end for a creamy version of your soup.
How to Serve
Serve your low carb chicken noodle soup hot, garnished with freshly chopped parsley or cilantro for a pop of color. Pair it with a side salad or some crusty low-carb bread for a wholesome meal. A sprinkle of grated Parmesan cheese can also add a delightful touch.
Pairing Suggestions
To complement your low carb chicken noodle soup, consider these pairing suggestions:
- Drink Pairing: A glass of crisp white wine like Sauvignon Blanc or a refreshing herbal tea can enhance your meal experience.
- Side Dishes: A light arugula salad with a lemon vinaigrette or roasted Brussels sprouts can round out your dinner beautifully.
How to Store
Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, portion it out into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months. When ready to reheat, warm it on the stove over low heat or in the microwave until heated through.
Equipment Needed
For this recipe, you will need:
- A large pot or Dutch oven for cooking the soup.
- A cutting board and knife for chopping vegetables.
- A spoon for stirring.
- Optional: An immersion blender if you want a smoother texture.
Dietary Adaptations
To adapt this recipe for various dietary needs:
- Vegan: Substitute chicken with cubed tofu or chickpeas and use vegetable broth.
- Dairy-Free: Skip any cheese garnishes and ensure your broth is dairy-free.
- Nut-Free: This recipe is naturally nut-free, but always check your broth for any hidden allergens.
Seasonal Adaptations
In winter, use hearty root vegetables like turnips or parsnips in place of zucchini. In the spring, fresh asparagus or peas can add a delightful crunch. In the summer, swap in fresh herbs and lighter vegetables like bell peppers for a fresher taste.
Cost Breakdown
The estimated cost for this low carb chicken noodle soup comes in at around $10 for the whole pot, serving about 4 people. This breaks down to about $2.50 per serving. To save even more, consider buying chicken on sale or using leftover rotisserie chicken.
Kitchen Hacks
Here are some kitchen hacks to streamline your cooking:
- Chop Vegetables Quickly: Use a food processor for chopping vegetables if you’re short on time.
- Easily Shred Chicken: Use two forks to shred your cooked chicken quickly, or even use a hand mixer for a fast shredding option.
- Save Time on Garlic: Smash garlic cloves with the flat side of a knife to easily peel them without tears.
Recipe FAQs
- Can I substitute the chicken? Yes, you can use turkey or even cooked shredded pork.
- How long does it take to cook? The total cooking time is about 30-40 minutes.
- Can I use frozen vegetables? Yes, frozen vegetables can work in a pinch, but be mindful of the cooking time as they may cook faster.
How To Make low carb chicken noodle soup recipe
Low Carb Chicken Noodle Soup
This Low carb Chicken Noodle Soup recipe is a heartwarming bowl of comfort that caters to your cravings while keeping your health goals in check.
Ingredients
- 1 lb. boneless skinless chicken breasts
- 4 cups chicken broth
- 1 medium zucchini, spiralized or diced
- 1 cup celery, diced
- 1 cup carrots, diced (or omit for lower carbs)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil.
- Reduce the heat to a simmer, cover, and let cook for about 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the diced zucchini, celery, and carrots to the pot. Season with thyme, parsley, salt, and pepper.
- Simmer the soup for an additional 5-10 minutes, or until the vegetables are tender but still crisp.
- Taste and adjust seasoning as needed before serving hot, garnished with fresh parsley if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 238Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 101mgSodium 1128mgCarbohydrates 9gFiber 3gSugar 4gProtein 38g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This low carb chicken noodle soup recipe is not just a meal; it’s a comforting embrace in a bowl. Perfect for any season, it’s a great way to enjoy a classic dish without the carbs. Whether you’re feeling under the weather or just in need of a warm meal, this soup is sure to nourish both your body and soul. Enjoy every spoonful!