This easy low carb chicken soup is hot, comforting, and perfect for a quick, nourishing meal. Made with tender chicken, simple veggies, and light spaghetti squash noodles, it’s a healthy twist on a classic. You can use leftover chicken or rotisserie for convenience, and it’s packed with flavour thanks to Italian herbs and broth.
Ingredients Needed
- 1 tbsp olive oil
- 2 medium carrots, diced or thinly sliced (approx. 1 cup / 120g)
- 2 celery stalks, thinly sliced (approx. 1 cup / 100g)
- 1 medium onion, diced (approx. 1 cup / 150g)
- 450g / 1 lb boneless, skinless chicken breasts (or 2–3 cups shredded chicken)
- 2.4 litres / 10 cups Low Carb Keto Chicken Broth
- 1 tbsp Italian seasoning
- 1 bay leaf
- ¾ tsp sea salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 medium spaghetti squash (you’ll cook the whole squash but use only half in the soup)
How To Make Low Carb Keto Chicken Soup
- Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the carrots, celery, and onions. Sauté for about 5 minutes, until the onions turn translucent.
- Add chicken and broth: Add chicken breasts (raw or pre-cooked), chicken broth, Italian seasoning, and the bay leaf. Bring to a boil, then reduce heat, cover, and let it simmer for 1 hour. If using raw chicken, remove after 30 minutes, shred it, and return it to the pot to finish cooking.
- Cook the spaghetti squash: While the soup simmers, preheat your oven to 190°C / 375°F. Pierce the spaghetti squash with a sharp knife and place it on a baking tray. Bake for 40–60 minutes, until a fork pierces through the skin with slight resistance. Avoid overcooking or the noodles will turn mushy.
- Prepare the squash noodles: Once cool enough to handle, slice the squash in half. Use a fork to scrape out the noodle-like strands, pulling in the same direction as the strands (across the short side of the squash).
- Finish the soup: Remove the bay leaf from the pot. Stir in around 3 cups (approx. 350g) of spaghetti squash noodles (from half the squash). Season with salt and pepper to taste.
Recipe Tips
- Don’t overcook the spaghetti squash: Bake it just until you can pierce the skin with a bit of resistance. If it’s too soft, the “noodles” will turn mushy in the soup.
- Use leftover or rotisserie chicken: To save time, use pre-cooked chicken. Just shred and add it in the last 10–15 minutes.
- Add salt at the end: Broths can vary in saltiness. Taste your soup at the end and adjust the seasoning as needed.
- Cut vegetables evenly: Slice carrots, celery, and onions to the same size so they cook evenly and give a nice texture.
- Remove the bay leaf before serving: It adds flavour during cooking but should be taken out before eating, as it’s not pleasant to chew.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge. It will stay fresh for up to 4 days.
- Freeze: Let the soup cool fully before placing it in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stove or in the microwave.
- Reheat: Place the soup in a microwave-safe bowl, cover loosely, and heat on high for 2–3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (approx. 240 ml)
- Calories: 100
- Total Fat: 3.5g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 350mg
- Potassium: 300mg
- Total Carbohydrate: 5.9g
- Dietary Fiber: 1g
- Sugars: 1.7g
- Protein: 12.4g
Check out More Recipes:
- Low Carb Keto White Chicken Chili
- Low Carb Keto Cauliflower Cheese Soup
- Low Carb Keto Zuppa Toscana Soup
- Low Carb Keto Chicken Broth
Low Carb Keto Chicken Soup
Description
This easy low carb chicken soup is hot, comforting, and perfect for a quick, nourishing meal. Made with tender chicken, simple veggies, and light spaghetti squash noodles, it’s a healthy twist on a classic. You can use leftover chicken or rotisserie for convenience, and it’s packed with flavour thanks to Italian herbs and broth.
Ingredients
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the carrots, celery, and onions. Sauté for about 5 minutes, until the onions turn translucent.
- Add chicken and broth: Add chicken breasts (raw or pre-cooked), chicken broth, Italian seasoning, and the bay leaf. Bring to a boil, then reduce heat, cover, and let it simmer for 1 hour. If using raw chicken, remove after 30 minutes, shred it, and return it to the pot to finish cooking.
- Cook the spaghetti squash: While the soup simmers, preheat your oven to 190°C / 375°F. Pierce the spaghetti squash with a sharp knife and place it on a baking tray. Bake for 40–60 minutes, until a fork pierces through the skin with slight resistance. Avoid overcooking or the noodles will turn mushy.
- Prepare the squash noodles: Once cool enough to handle, slice the squash in half. Use a fork to scrape out the noodle-like strands, pulling in the same direction as the strands (across the short side of the squash).
- Finish the soup: Remove the bay leaf from the pot. Stir in around 3 cups (approx. 350g) of spaghetti squash noodles (from half the squash). Season with salt and pepper to taste.
Notes
- Don’t overcook the spaghetti squash: Bake it just until you can pierce the skin with a bit of resistance. If it’s too soft, the “noodles” will turn mushy in the soup.
Use leftover or rotisserie chicken: To save time, use pre-cooked chicken. Just shred and add it in the last 10–15 minutes.
Add salt at the end: Broths can vary in saltiness. Taste your soup at the end and adjust the seasoning as needed.
Cut vegetables evenly: Slice carrots, celery, and onions to the same size so they cook evenly and give a nice texture.
Remove the bay leaf before serving: It adds flavour during cooking but should be taken out before eating, as it’s not pleasant to chew.
Low Carb Keto Chicken Soup
