📝 About This Recipe
This comforting bowl of goodness reinvents the classic chicken noodle soup for the keto lifestyle by replacing heavy pasta with vibrant, hand-spiraled zucchini noodles. We simmer tender chicken breast in a rich, aromatic broth infused with fresh herbs and a hint of lemon to brighten the savory notes. It is the ultimate soul-warming meal that delivers all the nostalgic flavors of childhood without the carb-heavy slump.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Grass-fed butter (or olive oil for a dairy-free option)
- 1 medium Yellow onion (finely diced)
- 3 pieces Celery stalks (sliced into 1/4 inch half-moons)
- 2 medium Carrots (peeled and sliced into thin rounds)
- 4 Garlic cloves (minced)
The Broth and Protein
- 1.5 pounds Chicken breast (boneless, skinless)
- 6 cups Chicken bone broth (low sodium, high quality)
- 3 sprigs Fresh thyme (tied with kitchen twine)
- 1 sprig Fresh rosemary (left whole for easy removal)
- 1 piece Bay leaf (dried)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Zoodles and Finishing Touches
- 3 medium Zucchini (spiralized into thick noodles)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/4 cup Fresh parsley (chopped)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, melt the butter over medium heat until it begins to shimmer.
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2
Add the diced onion, celery, and carrots to the pot. Sauté for 6-8 minutes, or until the onions are translucent and the vegetables have softened slightly.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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4
Pour in the chicken bone broth, scraping the bottom of the pot to release any flavorful browned bits (fond).
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5
Season the broth with sea salt, black pepper, the bundled thyme, rosemary sprig, and the bay leaf.
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6
Gently place the raw whole chicken breasts into the liquid. Bring the soup to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot and simmer for 15-18 minutes. Check the chicken with a meat thermometer; it should reach an internal temperature of 165°F (74°C).
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8
Once cooked, remove the chicken breasts to a cutting board and let them rest for 5 minutes. Remove and discard the herb sprigs and the bay leaf from the pot.
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9
While the chicken rests, use two forks to shred the meat into bite-sized pieces, or dice it into cubes if you prefer a more uniform look.
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10
Add the shredded chicken back into the simmering broth. Stir in the freshly squeezed lemon juice to brighten the flavors.
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11
Add the zucchini noodles (zoodles) to the pot. Cook for only 2-3 minutes; you want them to be 'al dente'—tender but still retaining a slight crunch.
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12
Turn off the heat and stir in the fresh parsley. Taste and add more salt or pepper if needed.
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13
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of chicken and zoodles. Serve immediately.
💡 Chef's Tips
To prevent soggy zoodles, never overcook them; 2 minutes in hot broth is usually plenty. If you are meal prepping, store the zoodles separately and add them only when reheating the soup. For an even richer flavor, use a mix of chicken breast and chicken thighs. Always pat your zucchini noodles dry with a paper towel after spiralizing to remove excess moisture. If you like a bit of heat, add a pinch of red pepper flakes during the vegetable sauté step.
🍽️ Serving Suggestions
Serve with a side of toasted keto almond flour bread for dipping. Pair with a crisp green side salad tossed in a light lemon vinaigrette. Top with a sprinkle of freshly grated Parmesan cheese for a salty, umami kick. Enjoy with a glass of chilled Sauvignon Blanc or a sparkling mineral water with lime. Add a dollop of pesto on top just before serving for an herbaceous twist.