30-Minute Keto Chicken Noodle Soup

This 30-minute keto chicken noodle soup uses shirataki noodles instead of pasta, so you get every warm, savory spoonful without the carb load. It’s quick, hearty, and tastes like a classic you grew up with.

Tender shredded chicken, soft carrots and celery, and a bright herby broth come together in one pot. No fancy steps, just a solid weeknight soup that works when you’re short on time.

What Makes This Keto Chicken Noodle Soup So Good

The broth is the real star. Simmering onion, celery, carrot, and a few dried herbs in good chicken broth builds a deep, savory base in under half an hour, and it tastes like it took much longer. The shirataki noodles soak up that flavor while staying pleasantly chewy, and the chicken makes the bowl filling enough to call dinner.

It bends to whatever you have on hand. Use leftover roast chicken, swap in zucchini noodles in summer, or stir in a splash of cream at the end for a richer version. I keep coming back to this one because it delivers the comfort of chicken noodle soup without the blood sugar spike, and it never feels like a compromise.

Ingredients

• 1 tbsp olive oil or avocado oil: for sautéing the vegetables
• 1 small onion, diced: yellow or white both work
• 2 celery ribs, diced
• 2 medium carrots, peeled and diced: these add flavor and a bit of natural sweetness; the carbs stay low per serving
• 3 cloves garlic, minced
• 8 cups chicken broth: low-sodium lets you control the salt
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crumbled
• 1 bay leaf
• 2 cups cooked shredded chicken: rotisserie or leftover, dark or white meat
• 2 (7-8 oz) packages shirataki noodles: rinsed and drained well to remove any off-flavor
• Salt and black pepper: to taste
• Fresh parsley, chopped: for serving

Ways to Switch It Up

• Different noodles: zucchini noodles (zoodles) or thinly shredded cabbage both work. Add them in the last few minutes so they stay tender without falling apart.
• Protein: leftover turkey or even browned ground chicken all taste great here. Use what you have.
• Add greens: a handful of spinach or chopped kale stirred in at the end wilts in less than a minute.
• Dairy-free: the recipe is naturally dairy-free as written. For a creamy version without dairy, stir in a few tablespoons of canned coconut cream right before serving.
• Herb swap: fresh dill or a pinch of poultry seasoning changes the vibe completely. Start small and taste as you go.

If you like this one, try our Keto Zuppa Toscana for another low-carb soup that feels like a full meal.

How To Make Keto Chicken Noodle Soup

Step 1: Sauté the Aromatics

Heat the 1 tbsp oil in a large pot over medium heat. Add the diced onion, celery, and carrots and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 5 minutes. Stir in the minced garlic and cook 1 minute more, just until you can smell it.

The kitchen should already smell like the start of a good soup, which tells you the base is building correctly.

Step 2: Simmer the Broth

Pour in the 8 cups chicken broth, then add the 1 tsp dried thyme, 1/2 tsp dried rosemary, and the bay leaf. Raise the heat to high and bring the liquid to a boil. Once boiling, drop the heat to low and let the broth simmer gently for 10 minutes. This short simmer pulls the herb flavors into the liquid and finishes softening the carrots.

If you taste the broth now, it will be lightly seasoned. Hold back on adding salt until the chicken and noodles join in, since they bring their own salinity.

Step 3: Rinse the Shirataki Noodles

Open the 2 packages shirataki noodles and drain them in a colander. Rinse under cold running water for 1 to 2 minutes, using your fingers to separate and loosen the strands. Pat them dry with clean paper towels to remove as much moisture as you can. Skipping this rinse leaves an earthy note that can overpower the delicate broth.

The noodles are packed in water and have a faint smell straight out of the bag, so the rinse is non-negotiable. They look a little tangled at first, but they relax as soon as they hit the hot soup.

Step 4: Add Chicken and Noodles

Stir the 2 cups shredded chicken and the rinsed noodles into the simmering broth. Let everything heat through for 5 minutes. The noodles absorb the savory broth, and the chicken warms without turning tough or stringy.

You’ll notice the soup thickens ever so slightly, but it stays light and brothy. This is also the moment to pluck out the bay leaf if you spot it.

Step 5: Ladle and Serve

Remove the bay leaf, then taste the soup and season with salt and black pepper as needed. Ladle into deep bowls and scatter the chopped parsley on top. Serve hot, with a spoon that can reach every last carrot and noodle.

The broth looks golden and clear, with visible shreds of chicken and translucent, chewy noodles. It’s the kind of bowl you want after a long day.

A Few Tips for the Best Keto Chicken Noodle Soup

• Double rinse the noodles: if you’re sensitive to the natural shirataki smell. A 30-second hot water rinse after the cold rinse helps even more.
• Don’t simmer the noodles longer than 5 minutes: or they can turn rubbery. You’re just warming them through.
• Rotisserie chicken: is your fastest route to flavorful shredded meat. Dark meat adds extra richness and holds up well in the broth.
• Add a pat of butter or a splash of heavy cream: at the end if you want a richer, more velvety bowl. It melds into the broth without making it heavy.
• Keep noodles separate for leftovers: if you plan to store soup for more than a day. Noodles left sitting in the broth can soften too much.

Here are simmer times if you want to try a different keto-friendly noodle:

Keeping Leftovers Fresh

• Refrigerate: Store the soup in an airtight container for up to 4 days. The noodles will soften over time but stay edible. For the best texture, store the noodles separately and add them when you reheat.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring now and then. Avoid a hard boil, which can break down the noodles.
• Freezing: The shirataki noodles turn mushy when thawed, so I don’t recommend freezing this soup. If you must freeze, freeze the broth with the chicken and vegetables only, then add fresh noodles when you reheat it.

What to Serve with Keto Chicken Noodle Soup

A simple arugula salad with lemon vinaigrette cuts through the richness of the broth and adds a fresh contrast. For something crunchy on the side, a handful of keto crackers or a warm, toasted low-carb roll turns the soup into a more substantial meal. A dollop of sour cream swirled in at the table also works if you want extra tang and creaminess without any extra work.

Keto Chicken Noodle Soup Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 170

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil or avocado oil
• 1 small onion, diced
• 2 celery ribs, diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crumbled
• 1 bay leaf
• 2 cups cooked shredded chicken
• 2 (7-8 oz) packages shirataki noodles, rinsed and drained
• Salt and black pepper, to taste
• Fresh parsley, chopped, for serving

Method

 

1. Heat the oil in a large pot over medium heat. Add onion, celery, and carrots. Cook 5 minutes until softened. Stir in garlic and cook 1 minute.
2. Pour in chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low. Simmer 10 minutes.
3. Meanwhile, drain and rinse the shirataki noodles under cold water for 1 to 2 minutes. Pat dry with paper towels.
4. Stir the shredded chicken and rinsed noodles into the broth. Simmer 5 minutes, until heated through.
5. Remove bay leaf. Season with salt and pepper. Ladle into bowls and top with parsley. Serve hot.

Notes

For the freshest noodle texture, store the noodles separately from the broth and add them just before reheating. If you swap in zucchini noodles, add them during the last 2 minutes of cooking and serve right away.