Easy Low-Carb Chicken Zoodle Soup – Perfect for Cold Weather
Cold weather? Low energy? Craving something hearty without the carb coma?
This Low-Carb Chicken Zoodle Soup is your answer. It’s packed with flavor, ready in under 30 minutes, and won’t leave you regretting your life choices.
Imagine classic chicken noodle soup—but swap the noodles for zucchini and keep all the soul-warming goodness.
Who needs carbs when you can have a bowl of this and still fit into your jeans? Let’s get cooking.
Why This Recipe Slaps
This isn’t just another sad “healthy” soup. The broth is rich, the chicken is tender, and the zoodles (zucchini noodles, for the uninitiated) add the perfect bite without the bloat.
It’s gluten-free, keto-friendly, and loaded with protein. Plus, it’s stupidly easy to make. Even if your cooking skills peak at microwaving leftovers, you’ve got this.
Easy Low-Carb Chicken Zoodle Soup – Perfect for Cold Weather
Course: Chicken, Dinner, Low-Carb4
servings10
minutes20
minutes250
kcalIngredients
2 tbsp olive oil
1 lb chicken breast, diced
3 medium zucchinis, spiralized
4 cups chicken broth (low-sodium if you’re watching salt)
1 cup diced carrots
1 cup diced celery
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley for garnish (optional, but fancy)
Step-by-Step Instructions
- Whisk the eggs: Crack eggs into a bowl, add a splash of milk, and whisk until combined. Season with salt and pepper.
- Prep the fillings: Dice your chosen veggies, meats, or cheese. Sauté firm veggies (like onions or peppers) for a few minutes until softened.
- Heat the pan: Melt butter in a nonstick skillet over medium heat. Swirl to coat the surface.
- Cook the eggs: Pour in the eggs and let them sit for 10–15 seconds. Then gently push the edges toward the center with a spatula, letting uncooked egg flow outward.
- Add the fillings: When eggs are mostly set but still slightly runny on top, sprinkle on your fillings.
- Fold and finish: Fold one side of the omelet over the fillings. Let it cook for another 30 seconds, then slide onto a plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove—microwaving zoodles can turn them into a watery mess. FYI, this soup doesn’t freeze well (zoodles get weird when thawed).
Why You Should Make This ASAP
It’s quick, nutritious, and satisfies comfort food cravings without derailing your diet.
The high protein and veggie content keep you full, while the low-carb aspect means no energy crashes. Plus, it’s customizable—swap ingredients based on what’s in your fridge.
Nutrition Facts (Per Serving)
- Calories: 250
- Protein: 25g
- Fat: 10g
- Carbs: 12g
- Fiber: 3g
- Net Carbs: 9g
Common Mistakes to Avoid
- Overcooking zoodles: They turn to mush in seconds. Add them last and keep it brief.
- Using watery broth: Cheap broth tastes like salty regret.
Splurge on the good stuff.
- Skipping seasoning: Low-carb doesn’t mean low-flavor. Taste as you go.
Alternatives
- Vegetarian? Swap chicken for tofu and use veggie broth.
- No spiralizer? Use a veggie peeler for flat “noodles” or buy pre-spiralized zucchini.
- More veggies? Throw in spinach or kale for extra greens.
FAQs
Can I use frozen zucchini noodles?
Technically yes, but they’ll release more water and get soggy faster. Fresh is best IMO.
Is this soup keto-friendly?
Absolutely.
With only 9g net carbs per serving, it fits most keto macros.
Can I use rotisserie chicken?
Sure, lazy cooks unite. Just add shredded chicken at the end to avoid overcooking.
Why is my soup bland?
You probably under-seasoned it. Add more salt, herbs, or a splash of lemon juice to brighten it up.
Final Thoughts
This Low-Carb Chicken Zoodle Soup proves that healthy eating doesn’t have to be boring or complicated.
It’s fast, filling, and tastes like a hug in a bowl. Whether you’re keto, gluten-free, or just trying to eat better, this recipe delivers.
Now go make it—your future self (and your waistline) will thank you.
