Recipe: Low Carb Chicken Soup with Noodles

Low Carb Chicken Soup

A sad, sick me. Note the bright red Rudolph nose. Probably doesn’t help that my pants match.

As I write this, I’m Day 3 into a head cold. I’m full of snot, coughs and cloudy headedness. All I wanted was some darn chicken noodle soup. A delicious low carb chicken soup with noodles. I’ve seen great interpretations of this before on r/keto and here is what I threw together tonight.

Again, I’m sick so I took EVERY SHORTCUT IMAGINABLE because otherwise, I would have eaten a few spoonfuls of almond butter and called it a night. But my body deserves better than that, so I mustered up the energy as detailed below.

For example, I got a store bought, pre-cooked rotisserie chicken. You know the ones I’m talking about – all major grocery stores have those nice piping-hot cooked whole chickens. Make sure to grab an herb/butter one (NOT one with BBQ sauce on it). These things taste consistently amazing across any grocery store I have gone to and are roughly the same price as a raw chicken. Save yourself the time and effort of chicken-prep, especially if you are not feeling well.

Interestingly enough, this soup tasted even better the next day. WOO!

Low carb chicken  soup

  • One cooked, whole chicken
  • One spaghetti squash
  • 4 carrots, peeled
  • 5 celery stalks
  • 3 cloves garlic
  • 1 – 2 bay leaves
  • 1/2 onion
  • 64 fluid ounces of chicken broth (do not get low sodium)
  • 2 tablespoons salt
  • 1 cinnamon stick
  • 1 tablespoon oregano
  • 1 tablespoon summertime savory (if you have it – if not, add in thyme and or rosemary)
  • 1 teaspoon nutmeg
  • Black pepper


  1. Stab the spaghetti squash and microwave it for ten minutes
  2. While waiting for the squash, coarsely chop up the carrots, celery, garlic and onion
  3. Sautee the vegetables with a dash of olive oil until tender
    Low Carb Chicken Soup

  4. Pour chicken broth into a large sauce pan and set heat to medium high – add cinnamon stick to broth
  5. Check on that squash – it should indent easily to the touch when poked – turn it on it’s side and nuke it in 5 minute increments until it’s tender
  6. Tear the chicken apart, eat the skin while it’s nice and hot if you are hungry. Put all the meat/skin in a bowl and have the meat as bite sized pieces
  7. Once vegetables are tender, dump them into the chicken broth pot
  8. How’s that spaghetti squash coming along? Tender yet? If yes, cut him in half and let it cool for a bit. If not, keep microwaving.
  9. Add chicken, salt, oregano, nutmeg, pepper and any other herb spices you are using to the broth
  10. Remove the seeds/internal part of the squash and shred squash with a fork to get the ‘noodles’. Add the noodles to the soup
  11. Sample the soup – adjust seasonings as needed
  12. Let simmer for a few minutes and voila! Don’t forget to remove the cinnamon stick and bay leaves before serving.
Low Carb Chicken Soup

TubTub is intent on staring out the window instead of making mommy feel better

Recipe Name
Low Carb Chicken Soup with Noodles
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Average Rating
3.5 Based on 6 Review(s)

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6 thoughts on “Recipe: Low Carb Chicken Soup with Noodles

  1. Are you sure the pictures are of your soup. Those are regular egg noodles I see in the picture. I think the spaghetti squash noodles would probably be OK but let’s see a pic of the real deal.

    • Hi Kenneth,
      I’m 100% sure those are the pictures of my soup – my friend took pics of me while I was cooking. Definitely no egg noodles – just all the ingredients listed!

  2. Holy cow. I wanted something warm and comfy tonight so I made this with what I had — I used zucchini noodles and baked a couple chicken breasts, and left out the celery. It’s SO delicious, thanks for the recipe !

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