Warm, comforting, and packed with nourishing ingredients, this Keto Chicken Zoodle Soup is everything you need in a quick, healthy meal. It’s low-carb and paleo-friendly, making it an ideal choice for health-conscious eaters on the go. With tender shredded chicken, zucchini noodles, and aromatic herbs simmered in a savory broth, each spoonful is bursting with flavor. Ready in minutes and light on calories, it’s perfect for busy weeknights or a cozy lunch without the guilt. One taste, and you’ll keep coming back for more.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup chopped onion
- 3 cups chicken broth (low sodium)
- 6 oz cooked shredded chicken breast
- 1/2 teaspoon dried thyme
- 2 small zucchinis, spiralized (about 2 cups zoodles)
- Salt and pepper, to taste
Instructions
- Heat a medium saucepan over medium heat and add the olive oil.
- Once the oil is warm, add the chopped onion and sauté for 3-4 minutes, or until the onion turns translucent.
- Add the minced garlic and cook for 30 seconds, stirring continuously to avoid burning.
- Pour in the chicken broth and bring it to a gentle boil.
- Add the shredded cooked chicken and dried thyme to the pot. Reduce the heat to low and simmer for 5 minutes to allow the flavors to combine.
- Stir in the spiralized zucchini (zoodles) and cook for 2–3 minutes, just until the zoodles are tender but still slightly firm (al dente).
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and serve hot.
Nutritional Information
Calories: 190
Protein (g): 22
Fat (g): 8
Carbohydrates (g): 7
Fiber (g): 2
Sugar (g): 3
Sodium (mg): 420
Storage Instructions
Store any leftover Chicken Zoodle Soup in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze it, it’s best to store the broth and chicken mixture separately from the zoodles to prevent them from becoming mushy. The soup (without zoodles) can be frozen for up to 2 months. When ready to reheat, simply add fresh spiralized zucchini for optimal texture.
Reheating Instructions
To reheat, warm the soup on the stovetop over medium heat until heated through, about 5–7 minutes. If the zoodles were stored separately or added fresh, add them during the last minute or two of reheating to preserve their texture. Alternatively, microwave in a microwave-safe container in 1-minute intervals, stirring between each, until warm.
Modifications & Enhancements
To boost nutrition while keeping the soup paleo-friendly, consider adding more vegetables like chopped carrots, celery, or spinach for extra fiber and vitamins. Mushrooms can add immune-boosting micronutrients and a savory depth. For added protein, stir in a whisked egg while the soup simmers (similar to egg drop soup) or increase the chicken quantity. A squeeze of lemon juice or fresh herbs like parsley can enhance flavor without altering the paleo focus.
