Low Carb Classic Chicken Noodle Soup

Savor the comforting flavors of a timeless favorite with this Low Carb Classic Chicken Noodle Soup, a nourishing take on the beloved dish that keeps it light yet satisfying. Packed with tender chunks of chicken breast, a medley of aromatic vegetables, and the perfect blend of thyme and garlic, this recipe swaps traditional noodles for spiralized zucchini, making it keto-friendly and gluten-free without compromising on flavor. Simmered in rich chicken broth, this wholesome soup is not only hearty but also quick to prepare, with just 20 minutes of prep time and six generous servings. Perfect for chilly evenings or a light, healthy lunch, this low-carb soup is a must-try for anyone seeking comfort food with a nutritious twist.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Begin by preparing the chicken breast. Cut the chicken into small bite-sized pieces and set aside.

Step 2

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.

Step 3

Add the chopped celery, diced carrots, and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Step 4

Add the chicken pieces to the pot and cook for about 4-5 minutes until the chicken is browned on all sides.

Step 5

Pour in the chicken broth and add the bay leaf, dried thyme, salt, and black pepper. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes, allowing the flavors to meld together.

Step 7

After simmering, remove the bay leaf and discard. Taste the soup and adjust the seasoning with additional salt and pepper if needed.

Step 8

Add the spiralized zucchini noodles to the pot and cook for another 2-3 minutes until the zucchini is tender but not mushy.

Step 9

Remove the pot from the heat and stir in the chopped fresh parsley.

Step 10

Serve the soup hot. Enjoy your comforting and low-carb classic chicken noodle soup!

Nutrition Facts

Serving size	(3127.0g)

Amount per serving	% Daily Value*
Calories	1339.9

Total Fat 46.6g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7351.4mg	0%
Total Carbohydrate 50.6g	0%
Dietary Fiber 13.1g	0%
Total Sugars 23.8g
Protein 176.5g	0%

Vitamin D 59.0IU	0%
Calcium 522.8mg	0%
Iron 16.0mg	0%
Potassium 5063.8mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 53.2%

Carbs: 15.2%