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.
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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.
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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 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

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91 Comments
Mary
1I made this for dinner today and it tastes so good with the spaghetti squash. Thank you for the recipes.
TWynnB
0I cooked down my sam’s rotisserie chicken, so it made a wonderful rich broth. Used that and the dark/white meat off of it, then basically followed this recipe otherwise. It is SO GOOD! I think I prefer it over other chicken soups! And so very filling with the squash.
Wholesome Yum D
0That homemade broth must have added so much flavor! I’m happy you enjoyed the soup, and I love that the squash made it extra filling. Thanks for sharing how you made it!
Nella
0If you have a family that pulls their nose up at spaghetti squash like I do, heart of palm noodles work really well here! My young picky eaters had no idea they weren’t eating regular noodles, and the big picky eater approved too!
Maya | Wholesome Yum
0Thank you so much for sharing, Nella! That’s a great idea. I actually just published a hearts of palm recipe your family might like as well.
Clara
0Love this recipe! Thank you for posting it, Maya! I double the recipe, add about 5 dashes of Texas Pete’s hot sauce, 1 stick butter and use riced cauliflower. My family of men, who are very traditional eaters, love it!!!!
Wholesome Yum D
0Clara, that sounds like an awesome twist! I love the addition of hot sauce and butter! So glad it’s a hit with your crew, even the traditional eaters. Thanks for sharing how you made it your own!
Max
0Good recipe. Doubled the chicken from a rotisserie chicken (The one from the “C” Warehouse). Cooking the whole squash was a mess and waste. Next time I will follow the other method to split squash in half, scoop out the seeds and pulp, place halves face down and bake in microwave or oven.
Maya | Wholesome Yum
0I’m glad you liked this chicken soup, Max! I’m not sure what you mean by cooking the whole squash was a mess and waste, what happened? You can definitely cook it cut in half upfront if you prefer, but whole should work fine, too.
Holly
0Made this chicken soup for lunch today. It turned out perfect. So delicious. Even my son had it for lunch and he said it was so yummy. Will definitely make this again.
Maya | Wholesome Yum
0I’m so happy you and your son liked this soup, Holly! Enjoy your lunch!
Lisa
0So easy and very tasty! Never would’ve thought to use Italian seasoning but it hit just right.
Maya | Wholesome Yum
0Thank you, Lisa! Yes, I think the Italian seasoning is delicious in this soup.
Rhonda
0This soup is so good and easy!! Definitely a keeper recipe that I will make a lot! Love it!!
Maya | Wholesome Yum
0I’m so glad you love it, Rhonda! Thank you so much.
Patti
0Have been craving chicken soup! Another “noodle” to use is Hearts of Palm “Linguine”!!
Camryn Anders
0What is the nutritional facts without the spaghetti squash? Thanks! Recipe looks amazing!
Maya | Wholesome Yum
1Hi Camryn, You can customize the recipe in my Wholesome Yum App to remove an ingredient and see the impact on nutrition info.
Theresa Bishop
0Easy AND delicious! So savory… one of our new favorites.
Ashleigh Ramirez
0Hi can this be made in a crockpot?
Wholesome Yum D
1Hi Ashleigh, That should work, but I haven’t tried it. I think the spaghetti squash noodles would get mushy if cooked for too long, so I’d add them towards the end.
Lory
0We both LOVED this hearty soup! I’m so happy, as I’ve really been craving chicken soup since starting keto two weeks ago.
Taylor
0This is just as soothing as the traditional version I grew up eating with wheat noodles. Sometimes I get the chicken breast with skin and cut it into strips to include with the soup because my toddler loves the skin.
Kate
0My chicken soup turned out so flavorful! I can’t wait to make it again!
Deborah
0This chicken soup recipe is perfect for clean eating. The spaghetti squash is a great alternative to noodles.
Kayla
0This chicken soup is so warm and comforting. It’s like a cozy hug in a bowl. And the best part? My kids ate all the veggies in their soup. Big win for me!
Annie
0What a comforting dish! My family loves this so much and has been asking me to make it again for them.
Melissa
0Oh my goodness! The flavor in this soup is spot on delicious, and it was so easy to make! I had a pack of miracle noodles in my cabinet so I just threw those in at the end instead of the Spaghetti squash! It worked out great! But the flavor in this is why I’ll keep making it again and again! Thanks Maya! Maybe I’ll try the Spaghetti squash next time!
Marie
0Could you use zucchini noodles instead of spaghetti squash?
I haven’t made it yet.
Thank you.
Wholesome Yum D
1Hi Marie, Yes, you could use zucchini noodles. Add them just in the last couple of minutes and eat right away because they will get mushy faster than spaghetti squash.