About
This simple keto take on chicken noodle soup is as warming, comforting and nourishing as the classic version.
Although this recipe calls for pre-cooked rotisserie chicken, this is a great way to use up any leftover roast chicken you may have. Instead of using a pre bought stock, this would also be perfect with a homemade bone broth.
Ingredients
- 9 oz, boneless, cooked rotisserie chicken
- 8 ½ ounce zucchini noodles
- 3 cup chicken stock pot by knorr
- 2 tablespoon olive oil
- 1 tablespoon thyme fresh
- 1 clove garlic
- 1 medium stalk (7-1/2 in. – 8 in. long) celery
- ½ large onions
- 0.2 teaspoon black pepper
- 0.2 teaspoon salt
Instructions
- Heat the olive oil in a large pan over a medium heat.
- Dice the onion and celery and add to the pan. Fry gently until tender – about 4/5 minutes.
- Slice the garlic and add to the pan to soften, alongside the thyme leaves.
- Pour the hot stock into the pan and bring to a boil.
- Tear the cooked chicken into bite sized chunks and add to the soup. Reduce to a simmer and cook for 10 minutes.
- Add the zucchini noodles to the pan and stir through, cooking until tender – about 3 minutes.
- Ensure the chicken is cooked through and piping hot, then serve immediately.
Nutrition Facts
- Servings: 3
- Calories: 297.5kcal (per serving)
- Fat: 16.4g (per serving)
- Carbs: 9.4g (per serving)
- Protein: 27.1g (per serving)
