When the Caribbean breeze turns cool in the evenings here in the Dominican Republic, I find myself craving something warm and comforting—but without sending my blood sugar on a rollercoaster. This keto chicken noodle soup has become one of my go-to solutions. With fresh vegetables from the local mercado, tender chicken I often cook in bulk earlier in the week, and light zucchini noodles instead of pasta, it’s a bowl full of flavor that works for my type 2 diabetes management. Plus, it comes together so quickly that I can serve it to my two youngest kids before they’ve even finished setting the table.
Hearty Flavor in Every Spoonful
This keto chicken noodle soup brings together a delightful blend of flavors that warms both body and spirit. Each bowl is filled with tender shredded chicken, ensuring that you experience a satisfying texture with every bite. The vibrant zucchini noodles add a lightness to the dish, making it a perfect fit for those following a low-carb lifestyle.
Rich and Nourishing Broth
The broth is the star of this recipe, rich and golden, offering a depth of flavor that complements the ingredients beautifully. Each ingredient has its own role, from the aromatic garlic and onion to the earthy thyme and parsley, enhancing the overall experience. As the soup simmers, a fragrant aroma fills the kitchen, inviting everyone to gather around the table.
I remember making a big pot of this soup last year when our island experienced a week of unseasonably heavy rain. With the roads flooded, we had to rely on pantry staples and what we could harvest from the yard. The golden broth filling the kitchen with the smell of thyme made those stormy days feel a little brighter.
Fresh Ingredients Matter
Quality vegetables and fresh herbs make a significant difference in the flavor profile of this soup. Using crisp celery and juicy carrots adds texture and sweetness, while the zoodles provide a fun and healthy alternative to traditional pasta. Emphasizing fresh produce not only boosts the nutritional value but also creates vibrant color contrasts that make the dish visually appealing.
Our local produce stand doesn’t always have zucchini, so when it’s in stock, I grab several and spiralize them right away. This way, I can store them in the fridge for quick soups like this one.
Quick and Easy Preparation
This soup is not just delicious; it’s also quick to prepare, making it suitable for any busy weeknight. With just 10 minutes of prep time and a short cooking duration, you can have a comforting meal on the table in about 25 minutes.
On especially busy days, like when I’m running back and forth between homeschooling lessons and community outreach, I’ve even prepped all the ingredients in the morning so dinner is literally just a pot-and-go situation at night.
Perfect for Cold Days
On chilly evenings, there’s nothing quite like a steaming bowl of soup to bring comfort and warmth. The keto chicken noodle soup serves as a cozy remedy, filled with flavors that envelop you in a delightful embrace. It’s a reminder that wholesome dishes can be both nourishing and satisfying, making it a go-to recipe for any time of year.
One Christmas Eve, I swapped out the zoodles for thin ribbons of chayote, a local squash, and my Dominican neighbors couldn’t believe it wasn’t pasta.
Serving Suggestions and Variations
This soup is versatile and can easily be customized to suit your taste preferences. Feel free to experiment with different herbs or add additional vegetables like spinach or bell peppers for a unique twist. Serving it with a slice of low-carb bread can round out the meal, making it an enjoyable experience for everyone at the table.
My oldest son likes to top his bowl with a spoonful of fresh avocado, which adds creaminess and richness without extra carbs.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup zucchini noodles (zoodles)
- 1/2 cup celery, diced
- 1/2 cup carrots, diced (optional for keto-friendly diets)
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon parsley
- Salt and pepper to taste
Instructions
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Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, celery, and garlic; sauté until fragrant.
Tip: Make sure not to over-brown the garlic; a gentle sauté will bring out sweetness instead of bitterness.
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Add Broth and Chicken: Pour in the chicken broth and add the shredded chicken. Bring to a boil.
Tip: For a richer flavor, use half chicken stock and half homemade bone broth.
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Incorporate Veggies: Stir in the zucchini noodles and carrots (if using). Simmer for 5–10 minutes until the noodles are tender.
Tip: Add the zucchini noodles at the very end to keep them from becoming mushy.
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Season: Add thyme, parsley, salt, and pepper to taste. Adjust the flavors as desired.
Tip: Taste for salt after adding herbs—thyme can slightly change how salty the soup feels.
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Serve: Ladle the soup into bowls and enjoy hot.
Tip: Let the soup rest for 5 minutes before serving to let flavors meld.
Ingredient Substitutions
- Zucchini noodles → Chayote ribbons or thin-sliced cabbage
- Olive oil → Coconut oil for a tropical note
- Thyme → Fresh oregano for a herbal twist
- Carrots → Bell peppers for lower carbs and sweetness
Pro Tips
- Use pre-cooked chicken for speed – If you have leftover roasted or rotisserie chicken, shred it and you’ll cut the cooking time in half.
- Salt in layers – Lightly season your aromatics, broth, and final soup separately. This builds deeper flavor without over-salting at the end.
- Keep zoodles crisp – Add zucchini noodles in the last 2–3 minutes of cooking to prevent sogginess.
- Boost nutrition – Stir in a handful of fresh spinach or kale right before serving for extra vitamins and color.
- Enhance broth depth – A splash of apple cider vinegar or fresh lemon juice at the end brightens the flavor without adding
Tip from Grammie Shirley
Always keep extra chicken broth in the freezer in one-cup portions so you can make small batches of soup anytime without opening a whole carton.
Q&A
Q: Can I use rotisserie chicken for this recipe?
A: Absolutely, it works wonderfully and cuts prep time. Just check for added seasonings or sugars.
Q: How can I make this soup creamier without adding carbs?
A: Stir in a splash of heavy cream or a dollop of mascarpone before serving.
Q: Can I freeze this soup?
A: Yes, but freeze it without the zucchini noodles. Add fresh zoodles when reheating.
Q: Is this soup spicy?
A: Not by default, but you can add red pepper flakes or diced jalapeño for heat.
Q: How can I make it more filling?
A: Add extra chicken or toss in chopped spinach for fiber and nutrients.
Nutrition & Serving Info (Estimated)
- Servings: 4 bowls
- Calories: 180 kcal
- Protein: 24g
- Fat: 8g
- Carbs: 5g
- Fiber: 1g
- Net Carbs: 4g
Final Thoughts
Soup has a way of bringing everyone together, whether it’s around our little kitchen table here in the Dominican Republic or across your own family’s dinner space. This keto chicken noodle soup is not just low-carb—it’s a reminder that health-conscious cooking can still be rich in comfort, flavor, and memories. I hope you find as much joy in serving it to your loved ones as I do.
Hi, I’m Jason—a dad, home cook, and type 2 diabetic living overseas. I created Clean Eats Hub to help people discover simple, delicious, and health-forward meals that support their personal wellness goals. Whether you’re managing blood sugar, pursuing weight loss, or just trying to eat cleaner, I believe healthy food should never feel like a compromise. Here you’ll find real recipes that work for real life—family-tested, flavor-packed, and always nourishing.