Recipe
Keto Chicken Noodle Soup
Classic chicken soup gets a low-carb makeover with tender shredded chicken thighs, fresh vegetables, and palmini noodles in savory broth.

Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
4
Net carbs
4.2g
Appliance
Stove
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Email me a sign-in linkIngredients
What you need
Adjust servings
4 servings- 1 tbsp olive oil
- 2 ribs celery (chopped)
- ⅓ cup chopped carrots
- ¼ cup chopped onion
- Salt and pepper
- 2 cloves garlic (minced)
- 1 tsp dried thyme
- 4 cups chicken broth
- 1 ¼ lb chicken thighs (boneless, skinless)
- 8 ounces Palmini noodles
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Heat olive oil in a large saucepan over medium heat until shimmering, add celery, carrots, and onion, season with salt and pepper, and sauté until vegetables are tender, about 4 minutes.
- 2. Add minced garlic and thyme and sauté another minute until fragrant, then pour in chicken broth.
- 3. Bring broth to a simmer, add chicken thighs, and simmer until chicken is cooked through and tender enough to shred, about 15 minutes.
- 4. While chicken cooks, drain and rinse palmini noodles well.
- 5. Remove cooked chicken, shred with two forks, return to the pan, add palmini noodles, and cook a few more minutes to soften the noodles.
- Cook until the thickest piece reaches 165F and the juices run clear.
- 6. Season to taste with salt and pepper before serving.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
All Day I Dream About Food · IMPORTED
Rated 5/5 from 6 ratings on All Day I Dream About Food. Method rewritten in-house; see source for the publisher's original.