Nothing feels quite as comforting as a bowl of homemade chicken soup, especially when you’re not feeling your best. This keto chicken soup with noodles brings all the warmth and nourishment of a classic chicken noodle soup, but without the carbs that usually come with traditional pasta.
It’s simple to make, full of real, fresh ingredients, and easy to customize based on what you have in your fridge. Whether you’re looking for a way to use up leftover rotisserie chicken or you just want something soothing and satisfying, this soup is a go-to you’ll make again and again.
Real Ingredients, Real Comfort
Instead of reaching for a packaged soup loaded with starches and additives, this keto chicken noodle soup recipe uses chicken stock, rotisserie chicken, fresh vegetables, and shirataki noodles. Shirataki noodles are a great low carb substitute because they absorb the flavor of the broth without getting soggy or breaking apart.
The celery and carrots bring a familiar texture, while the cabbage adds just the right amount of heartiness without making the soup feel heavy. A handful of simple herbs like oregano, thyme, and bay leaf layer in extra depth without complicating the prep.
Everything comes together in about 40 minutes on the stovetop, making it an easy weeknight meal or a weekend batch-cook option when you want something healthy and ready to go.
What to Eat with Keto Chicken Soup
This soup is filling on its own, but if you want to round out the meal or serve it alongside something else, here are a few easy ideas:
- A slice of low carb bread or a keto dinner roll
- A plate of cucumber slices or a keto Caesar salad
- A handful of olives or sliced cheese
- A simple side of roasted vegetables
- Hard boiled eggs for an extra protein boost
A sprinkle of fresh parsley and a squeeze of lemon just before serving can also brighten the flavor and make the bowl feel even fresher.
Storage Tips for Keto Chicken Soup
Let the soup cool fully before transferring it into airtight containers. It will stay fresh in the refrigerator for up to five days. If you notice the broth thickening slightly in the fridge, just add a splash of extra chicken stock when reheating to bring it back to the right consistency.
To reheat, warm the soup gently over medium heat in a saucepan until hot, stirring occasionally. Avoid boiling, as it can overcook the chicken and soften the vegetables too much.
If you want to freeze it, ladle portions into freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to two months. Thaw overnight in the refrigerator before reheating on the stovetop.
A Fresh Take on a Classic Favorite
This keto chicken soup with noodles brings all the familiar comfort of the chicken noodle soup you grew up with, just without the heavy starches. It’s simple enough for a quick dinner but feels nourishing enough to make when you need something extra comforting.
Having a pot of this in your fridge or freezer gives you a ready-to-go meal that tastes like it took hours, even though it only needs a little time and a few fresh ingredients to pull together.
Keto Chicken Soup with Noodles
Ingredients
- 2 cups rotisserie chicken about 1 pound, shredded
- 3 celery sticks sliced
- ½ carrot sliced
- ¼ head cabbage chopped
- 1 package shirataki noodles rinsed and cut
- 10 cups chicken stock
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 bay leaf
- 1 teaspoon oregano
- ¼ teaspoon thyme
- Fresh parsley for garnish
Instructions
- Prepare the vegetables by slicing the celery, carrots, and cabbage into bite-sized pieces. Shred the chicken.
- Drain and rinse the shirataki noodles thoroughly under hot water to remove any odor. Cut them into small, bite-sized pieces.
- Add all ingredients to a large soup pot. Simmer over medium heat for 30–40 minutes, until the vegetables are soft.
- Taste and adjust the salt if needed. Garnish with fresh parsley before serving.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.