Imagine wrapping your hands around a steaming bowl of this Keto Chicken Noodle Soup on a chilly day. Can’t you just picture it? It’s cozy and comforting, and ridiculously nutritious. And as you sip, you feel the warmth creeping down your body, all the way into your toes. It has all the delicious homemade flavor, with nary a starchy noodle in sight!
I have any number of popular keto soup recipes, like Keto Broccoli Cheese Soup and the fan-favorite Chile Relleno Chicken Soup. But this one is a classic. It has all the hallmarks of conventional chicken noodle soup, but with a low carb twist. Palmini noodles (noodles made from hearts of palm) are the perfect healthy substitute.
It’s the perfect cold weather nourishment – high in protein, low in carbs, and ultra-satisfying. Pair it with some keto biscuits for a family-friendly winter meal.
Why You Will Love This Recipe
- Classic flavor: This soup tastes just like the one you loved as a kid!
- Tender low carb noodles: The palmini noodles have a neutral flavor and become soft and tender in the broth, without disintegrating.
- Easy to make: This recipe takes a handful of ingredients and is ready in 35 minutes.
- Family friendly: Even picky kids won’t notice the low carb noodle switch. My youngest ate two bowls in quick succession.
- High protein: With over 30 grams of protein and only 4.2 grams net carbs, it warms you up without weighing you down.
Ingredient Notes
- Chicken: You can use boneless skinless chicken thighs or breast. You can also use any leftover cooked chicken you have. Just add to the soup and it’s ready when heated through.
- Celery: Celery adds a great flavor to keto soups and stews.
- Carrots: A small amount of carrots adds nice color and flavor to the soup without adding too many carbs. You can use a little red pepper if you prefer.
- Onion: I keep the onion to a minimum, for flavor.
- Garlic: Fresh garlic is a must for this soup.
- Chicken broth: Choose a good bone broth for added nutrition. You can use homemade or store-bought.
- Palmini noodles: These noodles made from hearts of palm are low carb and don’t have a strong flavor. They hold together nicely too! I used the linguine noodles.
- Pantry staples: Olive oil, dried thyme, salt and pepper.
Overview: How to Make This Recipe
- Sauté the veggies: Add the celery, carrots, and onion in hot oil and sprinkle with salt and pepper. Sauté until the vegetables are becoming tender.
- Add the broth: Stir in the garlic and thyme then add the broth to the pan.
- Add the chicken: Bring to a simmer and add the chicken. Continue simmering until the chicken is cooked through.
- Shred the chicken: Remove the chicken and shred with two forks.
- Add everything together: Return the chicken to the pot and add the noodles. Cook a few more minutes to heat everything through.
Tips for Success
Palmini noodles come in a foil pouch with some liquid to help preserve them. You should drain the noodles in a sieve and rinse them under running water for 10 seconds or so.
The noodles usually come in 12 ounce packages. I found that to be too much for the soup. I put the remaining noodles in a sealed container in the fridge and ate them with some roasted tomato sauce another day.
You can use cooked chicken in this recipe in place of the chicken thighs. It will make the prep even faster! Simply add in Step 3 and simmer 5 minutes.
If you can’t find Palmini noodles, you can use shiritaki noodles or zucchini noodles. If using zucchini, I recommend not adding it directly to the soup. Instead, put some fresh zucchini noodles into your bowl and pour the hot soup overtop. This way, they won’t get soggy.
This recipe is made to be like a classic chicken noodle soup, so it uses a little dried thyme for seasoning. But you can use other herbs or spices to taste. I added a few hot pepper flakes to my own dish, to give it a little heat.
Frequently Asked Questions
You can freeze this soup for up to 3 months. You can also store leftovers in the fridge for up to 5 days.
Carrots are not the lowest carb of veggies but they do add a nice pop of color and flavor to soups and stews. Since chicken noodle soup traditionally has carrots, I only used about 1/3 cup of sliced carrot, which adds less than half a gram of carbs per serving.
This keto chicken noodle soup recipe has 6.5g of carbs and 2.3g of fiber per serving. That comes to 4.2g net carbs per serving.
More keto chicken soup recipes
Keto Chicken Noodle Soup
Ingredients
- 1 tbsp olive oil
- 2 ribs celery, chopped
- 1/3 cup chopped carrots
- 1/4 cup chopped onion
- Salt and pepper
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 4 cups chicken broth
- 1 1/4 lb chicken thighs, boneless, skinless
- 8 ounces Palmini noodles
Instructions
- In a large saucepan over medium heat, heat the oil until shimmering. Add the celery, carrots, and onion and sprinkle with salt and pepper. Sauté until the vegetables are becoming tender, about 4 minutes.
- Add the garlic and thyme and sauté another minute until fragrant, then add the broth to the pan.
- Bring the broth to a simmer and add the chicken into the pan. Simmer until the chicken is cooked through and tender enough to be shredded, about 15 minutes.
- Meanwhile, drain the palmini noodles and rinse well.
- Remove the chicken and shred with two forks. Add back to the pan and add the Palmini noodles. Cook a few more minutes to soften the noodles.
- Season to taste with salt and pepper before serving.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I was a little hesitant to try this soup as I had used palmini “noodles” a couple of years ago in an Italian recipe and was not a fan.
However, gave this a shot and LOVED IT. I did use the angle hair palmini to get a less crunchy “noodle” and was so much happier with these.
I also found that cutting them into 1 1/2 lenths on a cutting board after they had been rinsed worked better for me….able to contain them on a soup spoon better as they don’t slump into the spoon as well tranditional noodles do.
Looking forward to more palmini recipes in the future.
Great idea about cutting them in half. I may try that next time!
Palmini noodles are my new go-to as pasta substitutes. They are orders of magnitude above shirataki (taste, consistency, ease of use, smell) IMO.
Very healthy and good for colds.
Made this last week. It was cold weather worthy. Made enough to share with my neighbor. Thank you.
So glad you liked it!
Oh my goodness, this is SOOOO good!!! I used fresh thyme instead of dried, otherwise followed this and doubled it. Delicious!!!!!!!!!!!!!!
So glad you enjoyed it!
Looks good tastes better
Thank you Carolyn for the recipe for chicken noodle soup with palmini linguine it’s great.
I live in Australia and can’t get some of the ingredients you use, such as Palmini Noodles can you tell me what they are and what I could substitute with
Please read the blog post as I already discussed t his.
Wonderful idea to use Palmini Noodles in this recipe. This makes the soup more traditional. These noodles do hold up well. Thanks!