Keto Chicken Noodle Soup (2024)

For the Keto Noodles

• ▢ 1 cup shredded fresh mozzarella
• ▢ ¼ teaspoon xanthan gum
• ▢ 1 large egg yolk

For the Keto Chicken Soup

• ▢ 2 tablespoons olive oil or avocado oil
• ▢ 1 cup chopped carrots peeled; optional, see Notes
• ▢ 1 cup chopped celery optional, see Notes
• ▢ 1 cup diced yellow onion optional, see Notes
• ▢ 4 cloves garlic minced
• ▢ 1 quart chicken broth 4 cups or 32 ounces, see Notes
• ▢ 2 bay leaves
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon freshly ground black pepper more or less to taste
• ▢ 2 cups cooked, shredded chicken see Notes
• ▢ 1 tablespoon fresh lemon juice
• ▢ chopped fresh parsley optional, to garnish

For the Keto Noodles

• Place mozzarella cheese in microwave-safe bowl. Microwave cheese in 20-second increments, stirring between each, until cheese is melted, approximately 1 minute total.

  

• Once mozzarella is melted, remove bowl from microwave. Add xanthan gum to melted cheese and mix with fork until ball forms.

  

• Let cheese cool slightly, just until no longer hot. Add egg yolk to cooled cheese and mix until ingredients are fully incorporated and smooth "dough" forms.

  

• Lay large sheet of parchment paper on flat work surface. Place "dough" ball on parchment paper and cover with second sheet of paper. Use rolling pin to roll out "dough" into one even sheet approximately ⅛-inch thick.

  

• Remove and discard top layer of parchment paper. Use knife or pizza cutter to cut "dough" into strands approximately ½-inch wide and 3 inches long. Transfer noodles to plate and set aside.

  

For the Keto Chicken Soup

• Heat large pot over medium heat. When pot is warm, add olive oil. Heat oil until hot and shimmering, then add carrots, celery, and onion. Stir and sauté 7 minutes or until vegetables begin to soften.

• Once vegetables begin to soften, add minced garlic. Stir to incorporate, then sauté 1 to 2 minutes or until garlic is fragrant.

  

• Add chicken broth, bay leaves, thyme, oregano, and pepper. Stir to incorporate, then increase heat under pot to medium-high and bring liquid to gentle boil. Boil gently 5 minutes or until vegetables are tender. Reduce heat to medium.

• Add shredded chicken and lemon juice. Stir well and let mixture simmer 1 to 2 minutes or until chicken is warmed through.

  

• Stir in keto noodles and simmer another 1 to 2 minutes or until noodles are tender.

  

• Remove soup from heat. Ladle soup into serving bowls, garnish with chopped parsley, and serve warm.

• Mozzarella: For best results, do not use prepackaged shredded mozzarella. Instead, buy a block of mozzarella and shred it yourself. Prepackaged cheeses include added starches and fillers to prevent clumping, which keeps them from melting as well as they should, and adds unnecessary carbs.
• Broth: For a richer, more nutrient-dense broth with tons of protein, I recommend making your own bone broth! Check out our recipes for Instant Pot bone broth, slow cooker bone broth, and stovetop bone broth for more info.
• Chicken: Use shredded rotisserie chicken (make sure it wasn’t brined in sugar!), shredded leftover chicken, or cook and shred chicken specifically for this soup.
• Carb Count: To bring down the carb count, omit the carrots. That will reduce the total carbs to 6g (down from 8g) and the net carbs to 5g (down from 6g). To lower the carbs more, omit the celery and onion, bringing the total carbs to 3g and the net carbs to 2g.