Warm up your kitchen and nourish your soul with my Homemade Chicken Soup Recipe. This timeless recipe is a comfort food classic, perfect for chilly days, comforting the sick, or simply providing a hearty meal for the family. I have given a unique twist to the classic chicken noodle soup by replacing carb loaded noodles with zoodles!
With tender chicken, flavorful broth, and zoodles, this easy soup recipe brings warmth and comfort to every spoonful. Let’s dive into the heartwarming journey of crafting this beloved soup from scratch!
This Homemade Chicken Soup Recipe Is: Low Carb, Gluten Free and Paleo
Table of Contents
5 Reasons to Love This Recipe
This easy chicken soup recipe offers multiple reasons to love. For example:
- Zoodles are fun to make.
- Versatile preparation makes it more interesting.
- Easy and quick to make.
- Freezer friendly.
- Amazing comfort food.
Is Chicken Soup Low Carb?
Yes, chicken soup can be low carb depending on the ingredients used in the recipe. Traditional chicken soup typically high in carbohydrates. However, you can make a low carb version by omitting or reducing the higher carb vegetables.
This chicken soup recipe is low carb and is an ideal addition to your roster of favorite low-carb recipes. This recipe contains just 5g of net carbs per serving and is ideal for your low-carb lifestyle.
Homemade Chicken Soup Ingredient List
FOR THE CHICKEN SOUP
- 8 cups chicken stock
- 8 chicken thighs, boneless and skinless, fat trimmed.
- 2 cups carrots, peeled and chopped
- 2 cups celery, diced
- 2 cups Spanish onion, diced
- 4 tablespoon olive oil, divided
- ¼ teaspoon balsamic vinegar
- Salt & fresh cracked black pepper, to taste
FOR THE ZOODLES
- 1 medium zucchini, washed
Ingredient Substitutions
Are you missing out on some of the ingredients above? Don’t worry, you can choose from some of the alternatives below:
- Carrots: No carrots? No worries, you can use radishes, turnips, or kohlrabi for a similar crunch without the extra carbs.
- Spanish onion: If you don’t have Spanish onion, add sliced green or yellow onion to maintain that savory flavor without the carb load.
- Cilantro: If cilantro isn’t your thing, try using parsley or basil for a fresh herb flavor that complements the dish.
- Chicken breast: Swap chicken breast for chicken thighs if you prefer a richer flavor and juicier texture in your soup.
Additional Ingredients
Elevate your chicken noodle soup recipe with these keto-friendly ingredients that not only enhance the flavors but also keep your carb count in check:
- Garlic cloves: Add minced garlic for classic flavors.
- Cauliflower florets: Add cauliflower florets to bulk up your soup with low-carb goodness, providing a hearty texture and subtle nutty flavor.
- Broccoli florets: Incorporate broccoli florets for a vibrant green color and refreshing crunch to the soup.
- Green beans, chopped: Introduce chopped green beans for a pop of freshness and added texture, enhancing the nutritional profile of the soup.
- Quartered mushrooms: Include quartered mushrooms to impart earthy richness and meaty texture.
- Fresh thyme: Add a sprig of fresh thyme to infuse your chicken soup with aromatic flavor. Fresh thyme adds a delightful herbal note to elevate the taste.
Note: Additional ingredients are just there to improve the flavor; they are not part of the original recipe.
Cooking Tools Required
To make this quick noodle chicken soup you will need the following kitchen tools:
- Large pot
- Heavy bottom pan (cast iron is preferred)
- Spiralizer (optional for zoodles)
- Ladle
How to Make Homemade Chicken Soup: Complete Cooking Guide
Cooking Methods
- Simmering
- Searing
Preparation Steps
- Gather all the ingredients and tools.
- Wash the chicken and vegetables.
- Peel and chop the carrots.
- Dice stalks celery and Spanish onion.
Cooking Instructions
FOR THE HOMEMADE CHICKEN SOUP
- Preheat your oven to 400 degrees. Line a baking sheet with parchment or foil.
- Heat the chicken stock in a large pot over medium high heat.
- While the stock is warming, add the carrots, celery and onion to a heavy bottom satutee pan with 2 tablespoon olive oil and a pinch of salt. Heat over high heat for 5-7 minutes, stirring every minute or two. Add the veggies to the chicken stock.
- Add the remaining olive oil to the sauté pan over medium-high heat. Salt and pepper the raw chicken thighs and add 4 to the pan. Brown on both sides for about 3 minutes each. Remove from the pan and place on the lined baking sheet. Repeat for the remaining thighs. When all thighs are browned, place them in the oven for 15 minutes.
- Remove the thighs from the oven and shred with two forks. Add to the chicken broth and veggies.
- Add the balsamic vinegar, salt and pepper to the soup. Taste, adjust seasoning and taste again.
- Turn off the heat so the veggies don’t overcook.
FOR THE ZOODLES
- Cut the ends of the zucchini and spiralize.
- Add some to the bottom of a bowl. Ladle some of the soup over the zoodles. The heat from the soup will cook the zucchini.
- Serve hot and enjoy!
Step 1: First brown the chicken thighs in a sauté pan, then cook them in the oven before shredding.
Step 2: Sweat the mirepoix for five to seven minutes over medium high heat. Then simply add to the chicken stock.
Step 3: Add some zoodles rather than noodles for a refreshing twist on the classic. Chicken Zoodle Soup is ready!
💡 My Pro Tip
When making zoodles, start with the best zucchini you can find. Opt for straight zucchinis at the grocery store as they’ll yield longer and more uniform zoodles when spiralized. Straight zucchinis make the spiralizing process a breeze, ensuring you get those amazing zoodles every time!
⏲️ Time-Saving Tips
- Prep veggies in advance to streamline cooking.
- Opt for rotisserie chicken for quicker meal prep.
- Save time by using premade shredded chicken instead of browning and baking.
- Utilize just the soup pot for browning chicken and sautéing veggies, minimizing cleanup.
- Use store-bought chicken stock to save time. A tip is to go for a low sodium chicken stock.
What to Serve With Homemade Chicken Soup?
This recipe is an ultimate comfort food but if you want to elevate your meal to a whole new level of deliciousness, try these variations:
- Bacon Wrapped Jalapeno Poppers: Savor the perfect combination of spicy jalapenos stuffed with creamy cheese, wrapped in crispy bacon for a tantalizing appetizer that packs a flavorful punch.
- Keto Crab Cakes: Delight in tender crab cakes seasoned to perfection and pan-seared until golden brown, served with a zesty lemon aioli for a delectable seafood dish that’s keto-friendly.
- Cheesy Keto Breadsticks:Indulge in soft and cheesy breadsticks made with almond flour and mozzarella cheese, seasoned with garlic and herbs for a savory side that’s low-carb and irresistibly delicious.
- Keto Taco Salad: Enjoy a vibrant mix of seasoned ground beef, crisp lettuce, diced tomatoes, and creamy avocado atop a bed of fresh greens for a Tex-Mex twist.
- BBQ Lamb Chops: Indulge in succulent, tender lamb chops grilled to perfection and brushed with smoky BBQ sauce, paired with a side of grilled vegetables for a satisfying meal.
- Crispy Oven Roasted Chicken: Serve your chicken soup alongside crispy oven-roasted chicken for a hearty and satisfying meal. Pairing your chicken soup with crispy oven-roasted chicken adds an extra layer of texture and flavor to elevate your dining experience.
Storage and Reheating Instructions
Storage Tips:
- Allow the leftover chicken soup to cool to room temperature before storing.
- Store in the refrigerator in covered containers or the pot for up to 5 days.
- Leave space at the top of airtight containers for soup expansion during freezing.
- Freeze in portions suitable for meal sizes.
- To thaw, gently run warm water over container or defrost in the refrigerator overnight before reheating.
Reheating Tips:
- Best reheated on the stovetop at medium heat for optimal texture.
- Microwave can be used, but may result in tough chicken.
Recipe Conclusion
Feeling inspired to make this comforting soup? Don’t wait any longer—get cooking and experience the joy of homemade goodness for yourself! This homemade chicken noodle soup is sure to warm your soul and tantalize your taste buds. With its rich flavors and nourishing ingredients, this soup is perfect for cozy nights in or sharing with loved ones.
Got questions about making chicken stock, sweating veggies, or anything else related to the recipe? Feel free to drop them in the comments below. And if you’ve got your own favorite homemade chicken soup recipe, share the link—I’d love to check it out!
Looking for more Soup Recipes? I have some delicious options for you!
FAQs
Yes, adding 1 teaspoon salt (or according to taste) enhances the flavor of soup, but be sure to taste and adjust the seasoning for chicken soup to your preference.
You can add herbs, spices, vegetables, or chicken bouillon cubes to give the soup more flavor. Experiment with different ingredients to find your perfect combination.
Yes, you can freeze chicken noodle soup for later consumption. Allow it to cool completely before transferring it to a freezer-safe container, and it will keep well for a few months.
Homemade Chicken Soup Recipe 🍜
Ingredients
Homemade Chicken Soup Ingredient List
FOR THE CHICKEN SOUP
- 8 cups chicken stock
- 2 cups carrots peeled and chopped
- 2 cups celery diced
- 2 cups Spanish onion diced
- 4 tablespoon olive oil divided
- 8 chicken thighs boneless and skinless, fat trimmed.
- ¼ teaspoon balsamic vinegar
- Salt & fresh cracked black pepper to taste
FOR THE ZOODLES
- 1 medium zucchini washed
Instructions
Preparation Steps
- Gather all the ingredients and tools.
- Wash the chicken and vegetables.
- Peel and chop the carrots.
- Dice stalks celery and Spanish onion.
Cooking Instructions
FOR THE HOMEMADE CHICKEN SOUP
- Preheat your oven to 400 degrees. Line a baking sheet with parchment or foil.
- Heat the chicken stock in a large pot over medium high heat.
- While the stock is warming, add the carrots, celery and onion to a heavy bottom satutee pan with 2 tablespoon olive oil and a pinch of salt. Heat over high heat for 5-7 minutes, stirring every minute or two. Add the veggies to the chicken stock.
- Add the remaining olive oil to the sauté pan over medium-high heat. Salt and pepper the raw chicken thighs and add 4 to the pan. Brown on both sides for about 3 minutes each. Remove from the pan and place on the lined baking sheet. Repeat for the remaining thighs. When all thighs are browned, place them in the oven for 15 minutes.
- Remove the thighs from the oven and shred with two forks. Add to the chicken broth and veggies.
- Add the balsamic vinegar, salt and pepper to the soup. Taste, adjust seasoning and taste again.
- Turn off the heat so the veggies don’t overcook.
FOR THE ZOODLES
- Cut the ends of the zucchini and spiralize.
- Add some to the bottom of a bowl. Ladle some of the soup over the zoodles. The heat from the soup will cook the zucchini.
- Serve hot and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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9 Responses
Yummy this looks so delicious. Thanks for sharing this for us.
Simon
Hi there:
This soup is an absolute delight. Thank you for posting.
Take care,
Scott
Great soup. Love the zoodles. I bought the spiralizer you suggested and it works fantastic.
Hey Tara:
So glad you bought the spiralizer – I love it. What else did you use it for?
Thanks for writing.
Have a great day!
Scott
Made this homemade chicken soup again today, and itās just as comforting and delicious every time.