Free Printable: Low Carb & Keto Food List
Get It NowThere’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.

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.
Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
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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.)
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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.)
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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).
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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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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

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87 Comments
Sandra
0Miracle noodles were mentioned here. What are they?
Maya | Wholesome Yum
0Hi Sandra, Miracle noodles are shirataki noodles – you can get them here.
Cookie
0I am printing this recipe as it looks both easy and flavorful. Not sure why I would put cooked chicken in the mix to cook for an hour. If chicken is already cooked, I would add it at the end just to reheat. I am going to use zucchini noodles as they almost mimic real noodles. Thank you for posting this recipe.
Laurie
0Hey! Just wondering if you’ve ever tried this with cauliflower rice instead of noodles? I’m looking for a creamy chicken and ‘rice’ soup recipe and man! They are HARD to find! Thank you!
Maya | Wholesome Yum
0Hi Laurie, Not yet but that’s a great idea! I think it should work. Just don’t cook it too long with the cauliflower rice – add it toward the end.
Penny
0Made this last night. AWESOME! I’m storing the cooked squash in separate container & adding to each bowl before reheating. Husband said best chicken “noodle” ever! I wouldn’t change anything about recipe!
Maya | Wholesome Yum
0Thank you, Penny! I’m glad you both enjoyed the recipe!
Lisa Smith
0I’m excited to try this recipe tonight! The yield says “14 cups”. How big is each serving size? Thanks!
Maya | Wholesome Yum
0Hi Lisa, A serving is a cup, but you can see from the nutrition info that the soup is very light, so you can easily have multiple servings. 🙂
Christina
0This popped up in my instagram feed this morning so I though I’d try it since I’m currently battling a cold. It came together super quickly and the spaghetti squash adds an extra layer of filling comfort. A new favorite!
Maya | Wholesome Yum
0Thank you, Christina! It’s a favorite at our house, too. I hope you feel better soon!
Sarah
0I can totally relate to having a hard time saying no! Your soup looks amazing!
Stacey Crawford
0I love that there are squash noodles in your soup. Chicken noodle soup would be sad without the noodles 🙂
Kim | Low Carb Maven
0My mother always made me chicken soup when I was a child and I make soup for my kids, too. Spaghetti squash = genius. Thanks for the lesson on stepping back and looking at my week. It is so hard to be good in all of the roles our lives demand of us.
Georgina
0Genius use of spaghetti squash – have never thought to put it in soup!