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Low carb Chicken Zoodle Soup - This easy homemade healthy keto Chicken Zoodle Soup uses zucchini noodles so it's gluten free, low carb, paleo, whole30 AND packed with protein! You won't miss the noodles! | #Foodfaithfitness | #Glutenfree #Lowcarb #Keto #Whole30 #Paleo

Keto Chicken No Noodle Soup

This easy, flavorful, and healthy Keto Chicken No Noodle Soup uses zucchini noodles! It's gluten free, low carb and packed with protein!
Course Dinner, lunch, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 22 Cups or so
Author FoodFaithFitness


For the broth:

  • 1 Pasture raised stewing hen (a roaster chicken works well too, just not as flavourful)
  • 3 Medium Carrots
  • 4 Stalks of celery
  • 1 Large onion
  • 2 Whole bundles of parsley, wrapped and tied with twine
  • 6 - Bay leaves
  • Whole Peppercorns
  • Whole Star anise seed This is KEY! Do not omit
  • 2 Boxes chicken broth (not sodium reduced)
  • For the Zoodles:
  • Zucchinis, spiralized with blade d (or 1 zucchini per person)
  • Salt


  • Place the hen in a large stock pot.
  • Cut each carrot and stalk of celery into 3 large chunks and place on top of the chicken.
  • Cut the onion into large chunks and place on top of the carrots and celery.
  • Place the wrapped parsley and bay leaves on top of the vegetables.
  • Fill two steel diffusers (or a tea ball) with black pepper corns and place in the stock pot. This doesn't have to be an accurate measurement, just fill it up.
  • Do the same as the peppercorns with the star anise seed, into a separate diffuser.
  • Pour the box of chicken broth over top of everything in the stock pot. *
  • Fill the rest of the pot up with water, until all the ingredients are just covered.
  • Bring the pot to a boil over high heat and then turn down to medium/low and cover and simmer for the whole day (or at least 8 hours.)
  • Once the stock is done simmering,remove the veggies and set them aside. ** Remove the chicken, it will just fall off the bone, and place onto a plate and skim the fat and any little floaty bits off the top of the stock.
  • Remove any excess fat from the chicken, shred and set aside.
  • Taste the stock to see if it needs any additional salt, or any additional chicken broth, depending on the "chickeny" flavor that you like.
  • Gently press out any excess moisture from the zoodles with a paper towel and then divide them between bowls. Ladle stock over top and add shredded chicken,


* You may consider using chicken broth "cheating," but I like the extra flavour it provides. Feel free to use only water if you wish.
** You may chop up the veggies and put them in the soup if you wish, or just discard.