Warm Up with Keto-Friendly Zucchini Noodle Chicken Soup
As the weather cools down and you crave something warm and comforting, nothing hits the spot quite like a bowl of chicken soup. But if you’re following a keto diet, the classic noodle-laden version might not fit into your meal plan. That’s where this Zucchini Noodle Chicken Soup comes in – a cozy and delicious alternative that’s low in carbs but high in flavor.
This soup is not only a perfect fit for your keto lifestyle, but it’s also packed with nutrients, easy to make, and comforting on any day of the week. With tender pieces of chicken, aromatic vegetables, and spiralized zucchini noodles, this soup is a hearty and healthy choice for anyone looking for a low-carb comfort food.
A Personal Take on Zucchini Noodle Chicken Soup
The inspiration for this Zucchini Noodle Chicken Soup came from a desire to enjoy the classic flavors of chicken noodle soup without the carbs that come with traditional pasta. Zucchini noodles, or “zoodles,” are a fantastic substitute, offering a similar texture and the ability to soak up the soup’s flavors without adding extra carbs.
One of the key ingredients in this soup is the chicken breast. It’s a high-quality protein source that’s essential for a balanced keto diet. Protein helps to keep you full and satisfied, which is crucial for maintaining ketosis. The olive oil adds healthy fats, which are the cornerstone of a keto diet, providing energy and supporting cell growth.
Vegetables like onions, garlic, carrots, and celery are low in net carbs but high in fiber and flavor. They add depth to the soup and provide essential vitamins and minerals. The herbs, thyme, and oregano, are not only aromatic but also have anti-inflammatory properties, which can be beneficial for overall health.
Overall, this soup is a powerhouse of nutrients, making it an excellent choice for anyone on a keto diet. It’s rich in protein, healthy fats, and vitamins while keeping the carb count low.
Mastering the Method for Zucchini Noodle Chicken Soup
Creating the perfect Zucchini Noodle Chicken Soup requires a bit more than just following the recipe—it’s about technique and timing. When sautéing the onions and garlic, make sure they’re cooked until just translucent to avoid any bitterness. As for the chicken, browning it slightly before adding the broth will add an extra layer of flavor to the soup.
When it comes to the broth, homemade is always best if you have the time. A rich, homemade chicken broth will elevate your soup from good to great. However, a good quality store-bought broth can also work well. Just be sure to check the carb content if you’re strictly monitoring your keto macros.
Adding the zucchini noodles at the end is crucial. They should be cooked until just tender to avoid them turning mushy. If you’re planning to have leftovers, consider adding the zoodles to individual servings rather than the whole pot. This will help maintain their texture upon reheating.
Remember, tasting as you go is key. Adjust the seasoning with salt and pepper to suit your palate, and don’t be afraid to add a bit more of the herbs if you prefer a more robust flavor.
Variations to the Zucchini Noodle Chicken Soup
Spicy Kick
For those who enjoy a bit of heat, adding a diced jalapeño or a dash of cayenne pepper can give this soup a spicy twist. The heat not only adds flavor but can also help to boost your metabolism.
Creamy Comfort
If you’re in the mood for something creamier, stir in a dollop of cream cheese or a splash of heavy cream at the end of cooking. This will give the soup a richer texture while keeping it keto-friendly.
Herb Garden
Feel free to experiment with different herbs. Fresh basil or rosemary can add a new dimension to the soup. Just be sure to add fresh herbs towards the end of cooking to preserve their flavor.
Substitutions for Your Keto Soup
If you don’t have chicken breast on hand, you can easily substitute it with chicken thighs. They’re higher in fat, which can be beneficial for keto dieters, and they add a richer flavor to the soup.
Not a fan of zucchini? Try using shirataki noodles instead. They’re made from konjac yam and are almost zero-carb, making them an excellent keto-friendly noodle alternative.
For those who can’t consume dairy but want a creamier soup, coconut cream is a great dairy-free alternative that adds a subtle sweetness and creamy texture to the dish.
Frequently Asked Questions
Can I make this soup in advance?
Yes, you can prepare this soup ahead of time. Just add the zucchini noodles when you’re ready to serve to maintain their texture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Add zucchini noodles fresh when reheating if possible.
Is this soup freezer-friendly?
It’s best not to freeze this soup with the zoodles as they may become mushy. Freeze the broth and chicken, and add fresh zoodles when reheating.
Can I use a different type of noodle?
Yes, any low-carb noodle substitute, like shirataki noodles, can be used in place of zucchini noodles.
How can I thicken the soup without adding carbs?
A small amount of xanthan gum can thicken the soup without adding significant carbs. Alternatively, cream cheese or heavy cream can also add thickness.
Zucchini Noodle Chicken Soup
Equipment
- Large pot
- Spiralizer
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced about 1/2 cup or 115g
- 2 cloves garlic, minced about 2 teaspoons or 10g
- 3 medium zucchini, spiralized about 4 cups or 600g
- 2 medium carrots, peeled and diced about 1 cup or 130g
- 2 stalks celery, diced about 1/2 cup or 64g
- 1 pound chicken breast, cut into bite-sized pieces 454g
- 4 cups chicken broth 946ml
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the diced carrots and celery to the pot, cooking for an additional 5 minutes, or until they begin to soften.
- Place the chicken pieces into the pot, season with salt and pepper, and cook until the chicken is no longer pink on the outside, approximately 5 minutes.
- Pour in the chicken broth, and add the dried thyme and oregano. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- While the soup is simmering, spiralize the zucchini into noodles using a spiralizer.
- After the soup has simmered for 20 minutes, add the zucchini noodles to the pot and cook for an additional 3 minutes, or just until the zucchini is tender but not mushy.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired.
