Keto Chicken Noodle Soup (Slow-Cooker)
Make this keto chicken noodle soup recipe when the weather turns cold and warm up with a low-carb alternative to Grandma’s favorite remedy. You’ll love this healthy, flavorful combination of chicken breast, vegetables, and herbs slow cooked in a crockpot because it’s such an easy one-pot meal for weekly meal prep.
Servings: 6
Calories: 218kcal
Equipment
- Slow Cooker
Ingredients
- 2 pounds chicken breast
- 1 small onion diced
- 1 clove garlic minced
- 2 stalks celery chopped
- 1 cup carrot chopped
- 8 cups chicken broth
- 2 tablespoons raw apple cider vinegar
- 1 tablespoon parsley chopped
- 1 tablespoon rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 medium zucchini spiralized
Instructions
- Arrange all the ingredients in the bowl of a slow cooker. Place the chicken first, then layer vegetables around it. Finally, place the herbs on top. Pour in broth and vinegar. Reserve the zucchini noodles aside.
- Cover the slow cooker with a lid. Turn on and cook on LOW for 6-8 hours or HIGH 3-4 hours.
- Shred the chicken by pulling it apart with two forks. It should shred easily. If it doesn’t, cook longer.
- Add zucchini noodles and continue cooking for 20 minutes until noodles are soft and tender. Remove from heat and serve warm.
Notes
Serve this dish as a side to your main entree or as a complete one-pot meal. It pairs well with psyllium husk keto bread or keto biscuits and cauliflower rice.
Nutrition
Calories: 218kcal | Carbohydrates: 7g | Protein: 35g | Fat: 5g | Saturated Fat: 1g | Sodium: 1548mg | Fiber: 2g | Net Carbohydrates: 5g
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