Keto Chicken Kale Zucchini Noodle Soup
A hearty, warming soup featuring tender chicken, nutritious kale, and spiralized zucchini noodles in a savory chicken broth base. Fresh rosemary adds an aromatic herb note that complements the vegetables beautifully. Perfect for cold weather comfort food or when you want a lighter alternative to traditional noodle soups. The zucchini noodles provide satisfying texture while keeping the dish vegetable-forward. This version stands out for its bright finish from fresh lemon juice and the fragrant rosemary that infuses the entire broth.
Ingredients
- 2 tablespoons avocado oil
- 1 cup onion
- 3 cloves garlic, minced
- ½ cup carrots, diced
- 8 cups chicken broth
- 2 cups kale, stems removed, chopped
- 2 tablespoons fresh rosemary
- 8 ounces zucchini noodlesshirataki noodles1:1lower-carb
even lower carb option
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups cooked chicken, chopped or shreddedrotisserie chicken1:1convenience
saves time
- 2 tablespoons lemon juice
Instructions
- 1
Heat oil over medium heat in a large Dutch oven
- 2
Add onion, garlic and carrots and stir until vegetables are softened but not browned
- 3
Pour in broth, add kale and rosemary and bring to a boil
- 4
Reduce heat to low then add the zucchini noodles, salt and pepper
- 5
Simmer for 5 minutes then add chicken and lemon juice
- 6
Remove rosemary sprigs and serve with grated parmesan cheese if desired
Tips
Remove tough kale stems completely before chopping for the best texture in the finished soup.
Don't overcook the zucchini noodles as they'll become mushy - 5 minutes is plenty to heat through.
Use fresh rosemary sprigs rather than dried for the most aromatic flavor, then remove before serving.
Good to Know
Refrigerate for up to 4 days in airtight containers. The zucchini noodles may soften further during storage.
Can prepare the broth base with vegetables up to 2 days ahead. Add zucchini noodles and chicken when reheating to serve.
Serve hot immediately after cooking. Offer grated parmesan cheese and crusty bread on the side if desired.
Common Mistakes
Don't let vegetables brown when sautéing to avoid bitter flavors in the broth
Remove rosemary sprigs before serving to avoid unpleasant woody stems in bowls
Substitutions
even lower carb option
FAQ
Can I use frozen zucchini noodles instead of fresh?
Yes, but thaw and drain them first, then reduce cooking time to 2-3 minutes to prevent them from becoming mushy.
How long will this soup keep in the refrigerator?
Store for up to 4 days refrigerated. The zucchini noodles will continue to soften during storage but the soup remains safe to eat.
Can I freeze this soup for later?
The broth base freezes well for up to 3 months, but add fresh zucchini noodles when reheating as they don't freeze well.