There’s something about a hot bowl of keto chicken soup that feels like pure comfort. Like most low carb soups, I love making this one every winter. Made with spaghetti squash (my fave), this low carb chicken soup has all the traditional components of a classic chicken noodle soup, but with just 4.9g net carbs per serving. Even my kids and very-not-keto friends love this!
Keto chicken noodle soup is just one of my many “comfort food” keto recipes. If this is your thing, you may also like keto pizza, a tasty keto chicken pot pie with almond flour pie crust, or keto shepherd’s pie. These good-for-you swaps will satisfy the comfort food craving in a delicious and healthy way.

Ingredients & Substitutions
Here I explain the best ingredients for my low carb chicken soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Olive Oil – For sauteing the vegetables. You can use avocado oil, or butter if you don’t turn up the heat too high.
- Veggies – You’ll need carrots, celery, and onion for that classic chicken soup combination. You could add other veggies, such as peas (for low carb but not keto), zucchini, bell peppers, or cauliflower florets.
- Chicken – You can cook raw chicken breasts or boneless chicken thighs right in the keto chicken soup. If you have leftover pre-cooked shredded chicken in the Instant Pot or baked chicken breast, those also work great. Season the chicken with poultry seasoning for more flavor! If you have more leftover chicken, use it to make a low carb chicken salad next.
- Chicken Broth – I prefer to buy reduced sodium or make chicken broth from scratch, but regular broth or bone broth would work as well.
- Italian Seasoning – Make your own Italian seasoning blend in just a few minutes, or simply use store-bought.
- Bay Leaf – For richer flavor in your low carb chicken soup.
- Sea Salt & Black Pepper
- Spaghetti Squash – You can either bake spaghetti squash or microwave spaghetti squash, but will only need 1/2 of the squash. Use the other half to make spaghetti squash carbonara, classic spaghetti squash alfredo, or spaghetti squash pad Thai.
VARIATION: Use a different type of low carb noodles!
You can use zucchini noodles, kelp noodles, or shirataki noodles instead of spaghetti squash. You can also omit the squash altogether if you don’t want any kind of noodles (like my noodle-free healthy soup recipe), or add a pound of cauliflower rice in the last couple of minutes.
Free Printable: Low Carb & Keto Food List
Get It Now
How To Make Keto Chicken Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the veggies. In a large Dutch oven or pot, heat the olive oil over medium heat. Add the carrots, celery, and onions and saute until the onions are translucent.
- Simmer the soup. Add the chicken, chicken broth, Italian seasoning, and bay leaf. Increase heat to bring to a boil, then reduce heat, cover, and simmer.
TIP: If using raw chicken, shred it once it’s tender.
Remove the cooked chicken from the pot, shred it, and return to the pot to continue simmering.


- Bake the squash. While the soup simmers, preheat your oven and poke holes in the spaghetti squash. Place it on a baking sheet and bake until a knife can easily pierce through the skin with only a little resistance. When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands.
TIP: Don’t overcook the squash.
Don’t overcook to the point where there’s no resistance at all, or the noodles will be mushy.
- Combine. Remove the bay leaf. Stir in the noodles from half of the spaghetti squash. Add salt and pepper to taste. Garnish keto chicken soup with fresh parsley if desired.



Serving Ideas
This keto chicken soup makes a great starter before just about any keto dinner, but you can also double the serving size to make it a meal if you like. The best pairings for soup are:
- Low Carb Bread – 90 second bread is the quickest option, but classic white keto bread tastes great on the side, too. You can also try chaffles (garlic parmesan is my fave with keto chicken soup), some keto dinner rolls, or crusty keto garlic cheese bread.
- Chips or Crackers – Try my easy keto crackers or flax seed crackers. Each needs just 3 ingredients, or you can customize them with spices.
- Salad – Lighter salad options like a wedge salad or cucumber tomato salad make a light meal with keto soup, or try a chopped antipasto salad for a heartier option.
More Keto Chicken Soup Recipes
I love this classic low carb chicken soup, but there are lots of different ways to make one. Here are some of my other favorites:

Keto Chicken Soup (So Easy!)
You'll love this low carb keto chicken soup! It's easy to make with simple ingredients, just 4.9g net carbs, & tastes like comfort in a bowl.
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
-
In a large Dutch oven or pot, heat the olive oil over medium heat. Add the carrots, celery, and onions. Saute for about 5 minutes, until the onions are translucent.
-
Add the chicken breasts (you can use either raw or precooked), chicken broth, Italian seasoning, and bay leaf. Increase heat to bring to a boil, then reduce heat, cover, and simmer for 1 hour. (If using raw chicken, remove it after 30 minutes, shred it, and return to the pot to continue simmering.)
-
Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Poke holes in the spaghetti squash using a sharp knife. Place on a baking sheet and bake for 40-60 minutes, until you can easily pierce through the skin with only a little resistance when using a fork. (Don't overcook to the point where there's no resistance at all, or the noodles will be mushy.)
-
When the spaghetti squash is done cooking and cool enough to handle, slice it in half and use a fork to scoop out the strands (pull with the fork in the same direction as the strands, crosswise across the short side of the spaghetti squash).
-
Remove the bay leaf. Stir in the noodles from half of the spaghetti squash, or about 3 cups of spaghetti squash noodles. Add salt and pepper to taste.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup
- Store: Keep the soup in an airtight container in the fridge for up to 5 days.
- Meal Prep: Roast the spaghetti squash ahead or make the whole soup—it stores great for later!
- Reheat: Warm it up on the stove or in the microwave until hot.
- Freeze: I like freezing it flat in zip-top bags to save space or use souper cubes for easy portions!
- Note on nutrition info: Nutrition info is calculated based on using 1/2 of the spaghetti squash. You’ll need to cook the whole thing but only half goes in the soup. You can reserve the rest for another use.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Chicken Soup

Shop
My
Custom













91 Comments
Tricia Shulist
1It was a really tasty and hearty soup, with pretty good nutritional numbers, as a bonus. Using spaghetti squash upped it’s game. Best Keto soup!
Lory
1Haven’t tried this yet, but plan to today. One suggestion would be to make it much easier to find the serving size. ?
Leah
1This soup had excellent flavor. I did add garlic (because I happen to love it), and I cheated by using a whole rotisserie chicken and making my spaghetti squash in the microwave. Thanks for providing a great base to play around with. It was a big hit with my picky eaters.
Susan
1Will be making this! I am wondering why it requires a medium spaghetti squash but then uses half. I see many recipes that say 1/2 an onion – why no one small onion? 🙂
Wholesome Yum D
1Hi Susan, A medium spaghetti squash is usually easier to find, and then you can also make another recipe from just one squash.
Jake
1Great recipe! I don’t follow a keto plan, but have been sticking to a whole food diet. I love the use of spaghetti squash in this soup. I used two raw chicken breasts, cut the chicken broth (no salt added) to 8 cups, and added a tsp of poultry seasoning, but everything else was the same. This is in the top 5 soups I’ve ever made. Definitely will have to make this again.
Chris Koponen
1This was delicious and so easy! Definitely a keeper! I subbed in a box of ‘zoodles’ for the spaghetti squash out of convenience…thank you for this recipe!
Andrea
1Simple, yet flavorful and an easy lunch or dinner to have on hand for busy days. I added maybe a half tsp of granulated chicken bouillon and pinch of red pepper flakes. I took another reviewer’s advice and added a pat of butter on it, but I used it to sauté the mirepoix. I had to use frozen spaghetti squash, which doesn’t shred as well as fresh, but it still tastes great. This will be in the regular rotation for me!
Linda
1Uh-may-zing. Entire family LOVED it! Than you Aa
B
1Can I add cream cheese to this to make it more keto/rich?
Wholesome Yum M
1Hi B, Sure!
joan
1Hi
Going to try this, as it looks very good. Just a quick question. how long would this be good in the fridge? and can it be frozen with the squash in there?
I know I will be the only one eating this and it would be great for lunch at work.
Thanks 🙂
Wholesome Yum M
1Hi Joan, This recipe freezes well! I like to freeze in individual portions, which makes life a little easier for lunch time meal prep.
Louise Roberts
1Hi
I’ve swapped the squash for zucchini noodles. What would be the net carbs for this? Thanks
Wholesome Yum M
1Hi Louise, I don’t know off-hand how the nutrition would change using zucchini noodles. Feel free to enter the recipe into an online recipe calculator to get an accurate idea of what the nutrition would be with that substitution.
Katie
1Delicious!
Kim Demmon
1Thanks for the recipe. I’ve never thought about adding spaghetti squash.
Nancy
1Just made this awesome soup!!! Made it exactly as directed however, I added 1 small chili pepper for heat. The flavor is amazing. A crowd pleaser for 13 guests!
Thank you once again Maya for an easy and great recipe! 🙂
Jessica
1This is so good!! I used green onions rather than regular and it was delicious!
Keely
1Mine came out a little bland and also not hearty at all. I feel like next time I’d cut my veggies bigger, rough chop. Also if add more chicken. 2 cups for 14 servings was a little shy for me. Wondering what seasoning I could add to give it a perk of flavor. I do not care for more Italian seasoning, personally.
Maya | Wholesome Yum
1Hi Keely, Feel free to customize to your liking! Poultry seasoning would go well.
Lana
1Very good soup. Lacking in fat though. I added a pad of butter on top before I ate, it was even more delicious! Thank you.
Elle
1Hello. Aside from spaghetti squash, what else can you recommend? Because I can’t find spaghetti squash here in the Philippines. Thank you.
Wholesome Yum
1Hi Elle, this would also taste wonderful with shirataki noodles or spiralized daikon radish.
Angel
1Awesome recipe!
Herbalchef
1I discovered this recipe this morning as I awoke with a sore throat and stuffiness. It is simply delicious, healthy and flavorful. I did sauté the onions, carrots, celery in olive oil first then after a few minutes I added the Italian Seasoning.. I used organic Chicken Bone Broth…i only had nine cups so I added a cup of white wine…..I let that simmer and added baby spinach at the end……served with the spaghetti squash…genius Maya! Thank you
Carolyn
1I thought carrots were too carby
Maya | Wholesome Yum
1Hi Carolyn, In very small amounts they are fine.