Keto Chicken Noodle Soup
Cozy, golden chicken soup with shirataki noodles, tender shredded thighs, and herby aromatics. At just 5.2g net carbs and 35 minutes total, it delivers all the comfort of the classic without the carb load. A bowl that warms you up and keeps you in ketosis.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Classic chicken noodle soup gets a keto makeover with zero-carb shirataki noodles standing in for the pasta. It's everything you want from a comforting bowl — savory broth, tender shredded chicken, and aromatic herbs — without the carbs.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp extra-virgin olive oil
- 1 medium celery stalk, diced (about 1/2 cup)
- 1/2 cup diced yellow onion
- 3 garlic cloves, minced
- 6 cups chicken bone broth
- 2 (7 oz) packages shirataki noodles, drained and rinsed
- 1 cup sliced cremini mushrooms
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then sear 4-5 minutes per side until lightly browned. Remove and set aside.
- 2
Add the onion and celery to the pot and cook 3-4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
- 3
Pour in the bone broth, add the thyme and bay leaf, and return the chicken to the pot. Bring to a simmer and cook 12-15 minutes until the chicken is cooked through.
- 4
Remove the chicken, shred with two forks, and return it to the pot. Add the mushrooms and simmer 5 minutes.
- 5
While the soup simmers, drain and rinse the shirataki noodles well, then dry-pan them in a hot skillet for 2-3 minutes to remove excess moisture. Stir them into the soup.
- 6
Discard the bay leaf, stir in the fresh parsley, and adjust salt and pepper. Ladle into bowls and serve hot.
Tips & notes
- Shirataki noodles have a natural smell from the packaging liquid — rinsing thoroughly and dry-toasting them in a pan eliminates it and improves their texture.
- Swap shirataki for thin zucchini noodles if you prefer; add them in the last 2 minutes so they stay tender-crisp. This adds about 1g net carb per serving.
- Store in an airtight container in the fridge for up to 4 days. The broth and chicken freeze well for up to 2 months; add fresh noodles when reheating for best texture.
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Frequently asked questions
- How many carbs are in keto chicken noodle soup?
- Each serving has 5.2g net carbs (8.2g total carbs minus 3g fiber), 312 calories, 31g protein, and 17g fat. This recipe makes 4 servings.
- What can I use instead of regular noodles?
- This recipe uses shirataki (konjac) noodles, which are nearly zero-carb and zero-calorie. Thinly spiralized zucchini noodles or thin strips of cabbage also work well as low-carb alternatives.
- Can I make this in advance for meal prep?
- Yes. The soup keeps in the fridge for up to 4 days and freezes for up to 2 months. For the best noodle texture, store the broth and chicken separately from the noodles and combine when reheating.
