This keto noodle chicken soup recipe offers a delightful blend of rich flavors and wholesome ingredients, making it an excellent choice for those embracing a ketogenic lifestyle. With just 2g of net carbs per cup, this soup manages to remain both delicious and remarkably low in carbohydrates. The preparation is straightforward, beginning with the meticulous shredding of rotisserie chicken or the option to craft your shredded chicken from scratch. The medley of carrots, celery, and onions adds a burst of freshness and texture, creating a satisfying balance in each spoonful.

The inclusion of Shirataki fettuccine noodles is a game-changer for those yearning for a noodle fix without compromising on their keto goals. These noodles, with their negligible carb content, contribute to the soup’s heartiness without tipping the carb scale. The aromatic blend of garlic, bay leaves, thyme, and oregano infuses the broth with savory depth, enhancing the overall dining experience. The careful boiling process ensures that the vegetables reach a tender consistency, creating a comforting and nourishing base for the soup.

This keto noodle chicken soup is not just about its impressive macronutrient profile; it’s a testament to the art of crafting a wholesome, flavorful dish within the constraints of a low-carb regimen. The versatility of the recipe allows for personalization of seasoning, letting each individual tailor the soup to their taste preferences. Whether you’re a seasoned keto enthusiast or a newcomer to the lifestyle, this step-by-step guide ensures a hassle-free journey to a satisfying bowl of warmth, making adhering to the ketogenic diet a delicious and enjoyable endeavor.

Keto Chicken Noodle Soup | One of The Best Keto Soup Recipes You Can Make


This keto noodle chicken soup is one of the best keto soup recipes you can make. It’s incredibly flavorful, super filling, and, oh-so-healthy. And you don’t have to skip the noodles to make this chicken soup keto either, since there are some fantastic low carb options out there. In fact, each cup of this stuff has literally just 2g NET CARBS – and that’s including the noodles!

  • Author: The Diet Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Keto Low carb


2 Tablespoons (28g) olive oil

1 Cup (125g) carrots (about 3 medium carrots)

1 Cup (100g) celery (around 2 stalks)

2/3 Cup (150g) yellow onion (1 medium or 2 small)

2 (5g) Garlic cloves

64 oz. (19L) chicken broth

2 Bay leaves

1 Teaspoon dried thyme

1/2 Teaspoon dried oregano

16 oz. (552g) Shirataki fettuccine noodles

2 (375g) Cups shredded chicken

Salt and pepper to taste



  1. De-skin the rotisserie chicken, add the white meat to a large bowl, and thoroughly shred the meat with two forks – or a hand mixer. Alternatively, you can make shredded chicken from scratch.
  2. Once the chicken is shredded, peel the carrots, and cut them into ¼ inch thick circles.
  3. Then, trim the tops and ends off of the celery, and cut them into ½ inch thick u shaped pieces.
  4. Remove the skins from the onions, cut off the ends, and dice them into small pieces.
  5. Add all of those veggies to a large bowl, and set them aside.
  6. Next, remove the skin from the garlic, mince it, add it to a small bowl, and set it aside.
  7. Now, strain the noodles in a sieve, and wash them under hot water. By the way, you’ll want to add a little salt – around ½ a tablespoon – to your noodles as you’re washing/straining them. Then, when you’ve thoroughly rinsed them, you can set them aside.
  8. Now, in a large stockpot, add the olive oil, and heat it over medium-high heat until it’s hot.
  9. Then, add the celery, onions, and carrot to the pot. Sauté for about 8-10 minutes, or until the vegetables soften, and make sure to stir the veggies throughout the process.
  10. Once the vegetables are soft, add the garlic to the pot and sauté it until it becomes fragrant – around 2 to 3 minutes.
  11. Then, when the garlic has become fragrant, add the chicken broth, rinsed shirataki noodles, bay leaves, oregano, thyme, and black pepper. 
  12. Bring everything to a boil, and allow the soup to boil for about 5 minutes or until the vegetables are tender to the touch of a fork. 
  13. Once the vegetables are tender, add the shredded chicken, and boil for another 2 to 3 minutes – or until the chicken is warm. 
  14. Taste the soup and add salt, pepper, and seasonings to taste. 
  15. Remove the bay leaves, and serve immediately.


The scale up function does not change the gram measurements.


  • Serving Size: 1 serving
  • Calories: 95 calories
  • Fat: 3.5
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 12